Zucchini Cookies
Zucchini cookies are a delightful fusion of sweetness and moisture, making them an irresistible treat that sneaks in nutritious veggies. These soft, chewy cookies boast a hint of cinnamon and are perfect for sharing or enjoying during a cozy afternoon. With the added flexibility to customize with chocolate chips or nuts, each bite is a delightful surprise. Embrace the unexpected joy of zucchini in your baking!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup grated zucchini (squeezed dry)
- 1 ½ cups all-purpose flour
- ¾ cup brown sugar
- 1 tsp ground cinnamon
- 1 tsp baking powder
- 1 large egg
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Grate the zucchini and squeeze out excess moisture.
- In a bowl, whisk together flour, cinnamon, baking powder, and a pinch of salt.
- In another bowl, beat brown sugar and egg until combined. Mix in the zucchini and vanilla.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in optional add-ins like chocolate chips or nuts.
- Scoop tablespoon-sized mounds onto prepared sheets, spacing them two inches apart. Bake for 12–15 minutes until edges are golden.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 110
- Sugar: 7g
- Sodium: 50mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg