Description
Delight in these moist and flavorful zucchini cookies, a sweet treat that cleverly incorporates grated zucchini for added moisture and nutrition. These soft, cinnamon-spiced cookies are enhanced by optional chocolate chips, creating a perfect balance of health and indulgence in every bite.
Ingredients
Units
Scale
Wet Ingredients
- 1/2 cup butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup grated zucchini (about one medium zucchini)
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Sugars & Add-ins
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup chocolate chips (optional, but recommended)
Instructions
- Preheat the oven. Set your oven to 350°F (175°C) to ensure it reaches the perfect baking temperature for creating cookies with a crisp edge and tender center.
- Prepare zucchini. Wash and grate the zucchini, then squeeze out as much excess moisture as possible using a clean kitchen towel or paper towel to prevent soggy cookies.
- Cream butter and sugars. In a mixing bowl, beat the softened butter with both the brown and granulated sugars until the mixture becomes light and fluffy, which helps incorporate air for a better texture.
- Add egg and vanilla. Mix in the egg and vanilla extract thoroughly with the creamed butter and sugars until fully combined, creating the cookie’s wet base.
- Mix dry ingredients. In a separate bowl, whisk together the all-purpose flour, rolled oats, baking soda, baking powder, cinnamon, and salt to evenly distribute all leavening agents and spices.
- Combine wet and dry mixtures. Gradually add the dry ingredients to the wet mixture, stirring gently to integrate without overmixing, then fold in the grated zucchini and chocolate chips for added texture and flavor.
- Shape cookies. Scoop rounded balls of dough onto a lined baking sheet, spacing them adequately apart to allow for spreading during baking.
- Bake. Place the baking sheet in the preheated oven and bake for 12-15 minutes, until the cookie edges turn golden brown and centers are set.
- Cool. Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely, helping them firm up and avoid breaking.
Notes
- Ensure the zucchini is well-drained to avoid soggy cookies.
- Chocolate chips are optional but recommended for added sweetness and texture.
- You can substitute rolled oats with quick oats for a slightly different texture.
- Store cookies in an airtight container to maintain freshness up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 8g
- Sodium: 90mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1.5g
- Cholesterol: 20mg
