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Zucchini Cookies

A plate piled high with freshly baked Zucchini Cookies, golden brown and ready to eat.
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These cookies are a simple way to use zucchini.

Ingredients

Scale
  • 1 cup grated zucchini
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. Squeeze excess moisture from the grated zucchini using a clean kitchen towel or paper towels.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Beat in the egg and vanilla extract until well combined.
  5. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  7. Stir in the squeezed zucchini and chopped nuts (if using).
  8. Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart.
  9. Bake for 10-12 minutes, or until the edges are lightly golden brown.
  10. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • Ensure you squeeze out as much moisture as possible from the zucchini for a better cookie texture.
  • You can add chocolate chips instead of nuts for a different flavor.

Nutrition

Keywords: zucchini cookies, easy cookies, vegetable cookies, baked goods, dessert recipe

Find it online: https://www.meltitclean.com/zucchini-cookies/