Description
Delightfully soft and tender zucchini cookies made with shredded zucchini, oats, and a perfect blend of warm spices. These American-style dessert cookies incorporate wholesome ingredients like walnuts and chocolate chips for added texture and flavor, making them a great way to enjoy hidden veggies in a delicious treat.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup finely shredded zucchini (excess moisture squeezed out)
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup old-fashioned oats
Optional Add-ins
- 1/2 cup chopped walnuts
- 1/2 cup chocolate chips or raisins
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture becomes light and fluffy, helping to create a tender cookie texture.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until fully incorporated, ensuring your batter is smooth and well blended.
- Incorporate Zucchini: Stir in the finely shredded zucchini that has been thoroughly squeezed to remove excess moisture, adding moisture and a subtle vegetable sweetness to the cookies.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, and salt to evenly distribute the leavening agents and spices.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to avoid overworking the dough and keeping the cookies tender.
- Add Oats and Optional Mix-ins: Fold in the old-fashioned oats along with the optional chopped walnuts and chocolate chips or raisins, adding texture and bursts of flavor.
- Scoop Dough: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them approximately 2 inches apart to allow room for spreading.
- Bake: Bake in the preheated oven for 10 to 12 minutes, or until the edges are golden brown and the centers appear set but still soft.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely, ensuring they maintain their shape and texture.
Notes
- For a softer cookie, slightly underbake them and let them finish setting as they cool.
- These cookies freeze well, making them a convenient treat to prepare ahead of time.
- Removing excess moisture from zucchini is crucial to prevent soggy cookies.
