Description
These Zucchini Cookies are a delicious way to enjoy your garden’s bounty! Soft, chewy, and subtly spiced, they’re perfect for a snack or dessert.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups grated zucchini, packed and moisture squeezed out
- 1 cup chocolate chips (optional)
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, cream together sugar and butter until light and fluffy. Beat in egg and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the grated zucchini and chocolate chips (if using).
- Drop rounded tablespoons of dough onto the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Squeezing the excess moisture from the zucchini is crucial to prevent the cookies from being too soggy.
- Feel free to add other mix-ins like chopped nuts or raisins.
- Store cookies in an airtight container at room temperature for up to 3 days.
- Prep Time: PT20M
- Cook Time: PT12M
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 20g
- Protein: 2g