Zucchini cookies might just be the sweetest surprise you didn’t know you needed! Bursting with flavor, these delightful treats offer a unique twist on traditional cookies by incorporating the naturally moist and nutritious zucchini. Not only do these cookies satisfy your sweet tooth, but they also provide a sneaky way to add a healthy vegetable into your diet. Perfect for an afternoon snack or a late-night dessert, zucchini cookies are sure to become a new favorite in your home baking repertoire.
Ingredients
- 1 cup grated zucchini (about one medium zucchini) – 240ml
- 1 cup all-purpose flour – 125g
- 1/2 cup rolled oats – 40g
- 1/2 cup brown sugar – 100g
- 1/4 cup granulated sugar – 50g
- 1/2 cup butter, softened – 113g
- 1 large egg – 1
- 1 teaspoon vanilla extract – 5ml
- 1/2 teaspoon baking soda – 2g
- 1/2 teaspoon baking powder – 2g
- 1/2 teaspoon cinnamon – 1.25g
- 1/4 teaspoon salt – 1.5g
- 1/2 cup chocolate chips (optional, but recommended!) – 90g
Directions
- Preheat your oven to 350°F (175°C).
- Wash and grate the zucchini, then squeeze out the excess moisture to avoid soggy cookies.
- In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until fluffy.
- Add the egg and vanilla extract, mixing until fully combined.
- In a separate bowl, whisk together the flour, rolled oats, baking soda, baking powder, cinnamon, and salt.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined.
- Gently fold in the grated zucchini and chocolate chips if you’re using them.
- Scoop rounded balls of dough onto a lined baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: About 24 cookies
Nutrition Info (per cookie): Approximately 100 calories, 5g fat, 15g carbs, 1g protein
How to serve
Zucchini cookies can be enjoyed in a variety of delightful ways. Serve them warm straight from the oven for a melty chocolate experience that is hard to resist. For a refreshing twist, pair these cookies with a glass of milk or a cup of herbal tea. Store leftovers in an airtight container for a few days or freeze them for a quick, sweet treat whenever the craving strikes. These cookies also make perfect gifts or additions to a homemade dessert platter for potluck gatherings and family celebrations.
FAQs
Can I use other types of flour in zucchini cookies?
Yes, you can experiment with whole wheat flour or gluten-free alternatives, adjusting the liquid as necessary due to different absorbency levels.
Do I need to peel the zucchini?
No, you do not need to peel the zucchini; the skin adds color and nutrients to the cookies. Just be sure to wash it thoroughly.
Can I substitute butter with oil?
Yes, you can substitute melted coconut oil or vegetable oil for butter, but the texture and flavor may differ slightly.