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In the world of baking, the idea of incorporating vegetables into sweet treats may sound unconventional at first. However, one vegetable stands out as a surprising hero in the dessert realm: zucchini. This versatile green squash is not only a summer staple but also a fantastic secret ingredient that can transform your favorite cookie recipes. With its natural moisture, subtle flavor, and impressive nutrient profile, zucchini is perfect for those looking to indulge their sweet tooth without compromising on health.

Baked Zucchini Cookies

Discover the perfect blend of health and indulgence with Sweet & Chewy Baked Zucchini Cookies! This delightful recipe uses zucchini to create cookies that are soft, chewy, and packed with nutrients. Enjoy the natural moisture and subtle sweetness of zucchini while satisfying those sweet cravings. Easy to customize with your favorite add-ins like nuts or chocolate chips, these cookies are a deliciously creative way to sneak in veggies. Treat yourself to a guilt-free dessert!
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Ingredients
  

1 medium zucchini (about 1 cup, grated)

1 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon vanilla extract

1/2 cup brown sugar, packed

1/4 cup granulated sugar

1/2 cup unsalted butter, softened

1 large egg

1/2 cup chocolate chips (optional)

1/2 cup chopped walnuts or pecans (optional)

Instructions
 

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.

    Prepare the Zucchini: Grate the zucchini using a box grater or a food processor. To remove excess moisture, place the grated zucchini in a clean kitchen towel, twist, and squeeze until much of the liquid is removed. Set aside.

      Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until well combined.

        Cream Butter and Sugars: In a separate bowl, cream together the softened butter, brown sugar, and granulated sugar until fluffy, using a hand mixer or stand mixer.

          Add Egg and Vanilla: Beat in the egg and vanilla extract to the butter mixture until well combined.

            Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined.

              Fold in Zucchini and Add-Ins: Gently fold in the prepared zucchini, chocolate chips, and chopped nuts, if using. Be careful not to overmix.

                Scoop Cookies: Using a cookie scoop or tablespoon, drop heaping spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.

                  Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are slightly golden but the centers still appear soft.

                    Cool: Remove cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

                      Enjoy: These cookies are best served warm but can be stored in an airtight container for several days.

                        Prep Time, Total Time, Servings: 20 min | 30 min | 24 cookies