Description
These zucchini biscotti are a unique twist on the classic Italian cookie, incorporating shredded zucchini for moisture and a subtle sweetness. Perfect with coffee or tea, they offer a delightful crunch and a hint of cinnamon.
Ingredients
Scale
- 1 medium zucchini (about 1 cup shredded, squeezed dry)
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts (optional)
- 1/2 cup golden raisins (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Shred the zucchini using a box grater. Place in a clean kitchen towel and squeeze out excess moisture. Set aside.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, beat the eggs. Add melted butter, vanilla extract, and the squeezed zucchini. Mix well.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in walnuts and raisins if using.
- Divide the dough in half. On the prepared baking sheet, shape each half into a log about 12 inches long and 2 inches wide. Flatten slightly.
- Bake for 25 minutes, or until the logs are firm and lightly golden. Remove from oven and let cool on the baking sheet for 10 minutes.
- Reduce oven temperature to 325°F (160°C). Using a serrated knife, cut the logs diagonally into 1/2-inch thick slices.
- Place the slices cut-side down on the baking sheet. Bake for an additional 10-12 minutes, flipping halfway through, until crisp and golden.
- Let cool completely on a wire rack. Store in an airtight container for up to 2 weeks.
Notes
- For a sweeter biscotti, you can add 1/2 cup of chocolate chips instead of nuts and raisins.
- Ensure the zucchini is well-drained to prevent the dough from becoming too sticky.
- Biscotti will harden as they cool; they are perfect for dipping.
- Prep Time: PT20M
- Cook Time: PT37M
- Category: Desserts
- Method: Baking
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 biscotto
- Calories: 120
- Sugar: 9g
- Sodium: 95mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg