Description
Deliciously soft and chewy zucchini cookies that are perfect for a healthy treat. Full of flavor and easy to make!
Ingredients
Scale
- 1 cup grated zucchini, excess moisture squeezed out
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup chocolate chips (optional)
- 1/2 cup chopped nuts (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add in the egg and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the grated zucchini, chocolate chips, and nuts if using.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Make sure to squeeze out excess moisture from the zucchini for better texture.
- You can substitute half of the flour with whole wheat flour for a healthier option.
- These cookies can be stored in an airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10
- Sodium: 50
- Fat: 5
- Saturated Fat: 3
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 1
- Protein: 2
- Cholesterol: 15
Keywords: zucchini cookies, healthy cookies, soft cookie recipe, easy zucchini recipe, dessert recipes, baking, vegetarian cookies