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Cookies have long been a beloved treat, enjoyed by people of all ages, often serving as a delightful end to a meal or a sweet snack to brighten up any day. Their versatility is unmatched; cookies can be simple or sophisticated, chewy or crunchy, and they can accommodate a vast array of flavors and ingredients. Among the more unconventional additions to cookie recipes, zucchini stands out as an unexpected yet delightful ingredient. It is this unique pairing that brings us the Dreamy Zucchini Cookies, a recipe that not only satisfies your sweet tooth but also introduces a healthy twist to your baking repertoire.

Dreamy Zucchini Cookies

Discover the delightful world of Dreamy Zucchini Cookies with this unique and nutritious recipe that combines the sweetness of sugar with the wholesome goodness of zucchini. Enjoy a soft, tender cookie that’s moist and packed with flavor while sneaking in some veggies into your diet. Perfect for snacks, desserts, or any occasion, these cookies are sure to impress family and friends. Follow the simple steps to create a batch that’s as nourishing as it is delicious!
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Ingredients
  

1 cup grated zucchini (squeezed to remove excess moisture)

1/2 cup unsalted butter, softened

1/2 cup granulated sugar

1/2 cup packed brown sugar

1 large egg

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon nutmeg (optional)

1 cup rolled oats

1/2 cup chocolate chips (or raisins, if preferred)

1/2 cup chopped walnuts or pecans (optional)

Instructions
 

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cookie release.

    Prepare the zucchini: Grate the zucchini using a box grater. Squeeze out excess moisture using a clean kitchen towel or paper towels. This step is crucial to prevent soggy cookies.

      Cream the butter and sugars: In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Beat with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.

        Add the egg and vanilla: Mix in the egg and vanilla extract until well combined.

          Combine dry ingredients: In another bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and nutmeg (if using).

            Mix dry and wet ingredients: Gradually add the dry mixture to the wet ingredients, mixing gently until just combined.

              Fold in zucchini and mix-ins: Carefully fold in the grated zucchini, rolled oats, chocolate chips (or raisins), and walnuts/pecans (if using). Be sure not to overmix the dough.

                Scoop the cookies: Using a tablespoon or cookie scoop, drop dough balls about 2 inches apart on the prepared baking sheet. Flatten them slightly with your fingers.

                  Bake: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges are lightly golden and the centers look set.

                    Cool: Remove the 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: Serve warm or store in an airtight container at room temperature for up to a week. These cookies pair wonderfully with a glass of milk or cup of tea!

                        Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 24 cookies