Zucchini Cookies
Soft, chewy, and gently spiced, these Zucchini Cookies are the perfect balance of comfort and creativity—infused with garden-fresh zucchini and a cozy cinnamon twist.
Ingredients
- All-Purpose Flour: 2 cups
- Baking Soda: 1/2 teaspoon
- Ground Cinnamon: 1 teaspoon
- Ground Nutmeg: 1/4 teaspoon
- Salt: 1/2 teaspoon
- Unsalted Butter: 1/2 cup (softened)
- Granulated Sugar: 1/2 cup
- Brown Sugar: 1/2 cup (packed)
- Egg: 1 large
- Vanilla Extract: 1 teaspoon
- Grated Zucchini: 1 cup (squeezed dry)
- Optional Add-ins: 1/2 cup chocolate chips, chopped nuts, or raisins
Instructions
- Preheat Your Equipment: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Combine Ingredients: In one bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. In another, cream butter with both sugars until fluffy. Beat in the egg and vanilla. Fold in the dry mix, then the grated zucchini and any mix-ins.
- Prepare Your Cooking Vessel: Use a cookie scoop or spoon to drop dough onto the lined baking sheet, spacing each one about 2 inches apart.
- Assemble the Dish: Lightly press down each dough mound for even shaping. Optional: sprinkle with a pinch of cinnamon sugar on top.
- Cook to Perfection: Bake for 10–12 minutes, or until the edges are golden and centers are set. Let them rest on the sheet for 2 minutes before transferring to a cooling rack.
- Finishing Touches: Dust with powdered sugar or drizzle with a vanilla glaze for extra flair.
- Serve and Enjoy: Best enjoyed warm with a cold glass of milk or a cup of tea.
Notes
- Chill dough for 30 minutes for a thicker cookie.
- Use parchment paper to prevent sticking.
- Squeeze zucchini dry to avoid excess moisture.
- Customize with chocolate chips, nuts, or dried fruit.
Find it online: https://tastyze.com/zucchini-cookies/