Description
These Zucchini Bread Cookies are a deliciously moist treat that blends grated zucchini with brown sugar and chocolate chips. Easy to make, they offer a fun way to enjoy veggies in a sweet snack or dessert. Perfect for any occasion!
Ingredients
Scale
- 1 cup grated zucchini (about 1 medium zucchini)
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips (optional)
- 1/2 cup chopped nuts (optional)
Instructions
- Wash the zucchini thoroughly under running water. Grate the zucchini using a box grater or food processor until you have about 1 cup. Squeeze out excess moisture using a clean kitchen towel or cheesecloth.
- In a medium bowl, combine the all-purpose flour, rolled oats, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt. Whisk until well combined.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar with an electric mixer on medium speed until light and fluffy (about 2-3 minutes). Add the egg and vanilla extract, mixing until well incorporated.
- Gradually add the dry mixture to the wet ingredients in three parts, mixing on low speed until just combined. Gently fold in the grated zucchini and any optional chocolate chips or nuts.
- Cover the bowl with plastic wrap or a kitchen towel and refrigerate for about 30 minutes.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie. Bake for 12-15 minutes, or until the edges are lightly golden and the centers look set.
- Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Store in an airtight container at room temperature for up to a week or freeze for longer storage.
Notes
- Feel free to experiment with different add-ins like dried fruits, coconut flakes, or a sprinkle of sea salt on top before baking for an extra flavor boost.
- Make sure to squeeze out as much moisture from the zucchini as possible to prevent soggy cookies.
- Prep Time: 15 minutes
- Cook Time: 15 minutes