Speedy Zucchini Cookies

In recent years, the culinary world has witnessed a remarkable trend: the incorporation of vegetables into sweet baked goods. Among these, zucchini has emerged as a superstar, offering moisture and nutritional benefits to a variety of recipes. Zucchini cookies, in particular, have gained traction for their unique ability to deliver a delightful crunch while providing a healthful twist to traditional cookie recipes. Our Crunchy Zucchini Cookies stand out as an innovative treat that balances indulgence with nutrition, making them a perfect choice for both dessert lovers and health-conscious bakers alike.

Looking for a delicious way to sneak veggies into your dessert? Try these Crunchy Zucchini Cookies! Packed with moisture and nutrients, these cookies deliver a satisfying crunch while balancing indulgence with health. Grated zucchini enriches the flavor while reducing calories, making them a guilt-free treat. Perfect for dessert lovers and health-conscious bakers alike, this recipe will transform your cookie game. Explore delightful variations with mix-ins like chocolate chips or nuts for added texture!

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Ingredients

1 cup grated zucchini (about 1 medium zucchini, excess water squeezed out)

1 cup all-purpose flour

1/2 cup rolled oats

1/2 cup brown sugar, packed

1/4 cup granulated sugar

1/2 cup unsalted butter, softened

1 large egg

1 tsp vanilla extract

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp cinnamon

1/4 tsp salt

1/2 cup chocolate chips (optional)

1/2 cup chopped walnuts or pecans (optional)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Prepare the Zucchini: Grate the zucchini and place it in a clean kitchen towel. Squeeze out as much moisture as possible. This step is crucial to avoid soggy cookies!

Mix Dry Ingredients: In a medium bowl, whisk together the flour, oats, baking soda, baking powder, cinnamon, and salt. Set aside.

Cream Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

Combine Wet Ingredients: Beat in the egg and vanilla extract to the butter-sugar mixture until well combined.

Incorporate Dry Mixture: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.

Fold in Zucchini and Mix-ins: Gently fold in the grated zucchini, chocolate chips, and nuts (if using) until evenly distributed throughout the dough.

Scoop and Bake: Using a tablespoon or cookie scoop, drop dollops of dough onto the prepared baking sheet, leaving space between each cookie as they will spread slightly during baking.

Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. The centers may appear soft, but they'll set as they cool.

Cool and Enjoy: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your deliciously unique zucchini cookies!

Prep Time, Total Time, Servings: 15 min | 25 min | 18 cookies