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Zucchini Cookies

These delightful zucchini cookies are bursting with flavor and offer a healthy twist on traditional cookies, incorporating moist and nutritious zucchini for a sweet treat.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup grated zucchini (about one medium zucchini)
  • 1 cup all-purpose flour
  • 1/2 cup rolled oats
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/2 cup butter, softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chips (optional, but recommended)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Wash and grate the zucchini, then squeeze out the excess moisture to avoid soggy cookies.
  3. In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until fluffy.
  4. Add the egg and vanilla extract, mixing until fully combined.
  5. In a separate bowl, whisk together the flour, rolled oats, baking soda, baking powder, cinnamon, and salt.
  6. Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined.
  7. Gently fold in the grated zucchini and chocolate chips if you’re using them.
Baking
  1. Scoop rounded balls of dough onto a lined baking sheet, spacing them about 2 inches apart.
  2. Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown.
  3. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

Zucchini cookies can be served warm or with a glass of milk or cup of herbal tea. Store leftovers in an airtight container or freeze for later. Great for gifts or dessert platters!