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Zucchini cookies offer a unique twist on traditional cookie recipes, seamlessly blending the subtle sweetness of grated zucchini with warm spices and a variety of mix-ins. These delightful treats are not only a joy to eat but also serve as a sneaky way to incorporate vegetables into your dessert repertoire. Perfect for any occasion, from casual afternoon snacks to festive gatherings, zucchini cookies are a versatile recipe that can be enjoyed by everyone, from kids to adults. This article will delve into the ingredients, preparation steps, and the numerous benefits of making these delightful zucchini cookies.

Mouthwatering Zucchini Cookies

Discover the delightful world of zucchini cookies, a unique twist on traditional baking that combines the subtle sweetness of grated zucchini with warm spices and delicious mix-ins. These versatile treats are a fun way to sneak in some veggies while satisfying your sweet tooth. Learn about the key ingredients, step-by-step instructions, and various ways to customize the recipe to suit any occasion. Enjoy these moist, flavorful cookies that are perfect for everyone!
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Ingredients
  

1 medium zucchini, grated (approximately 1 cup)

1 cup all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/4 teaspoon nutmeg (optional)

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1/2 cup brown sugar, packed

1/4 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1/2 cup rolled oats

1/2 cup chopped walnuts or pecans (optional)

1/2 cup chocolate chips (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    Prepare the Zucchini: Grate the zucchini using a box grater or food processor. Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture to avoid soggy cookies. Set aside.

      Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg (if using), and salt. Set aside.

        Cream Butter and Sugars: In another bowl, cream the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2-3 minutes.

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

            Combine Ingredients: Gradually add the dry mixture to the wet mixture, stirring until just combined. Avoid over-mixing.

              Fold in Zucchini and Extras: Gently fold in the grated zucchini, rolled oats, nuts, and chocolate chips if using, until evenly distributed in the dough.

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

                  Bake: Bake in the preheated oven for 12-15 minutes or until the edges are golden and the tops are lightly set.

                    Cool Down: Remove from the oven and let the cookies 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 for up to one week. Enjoy your delightful zucchini cookies!

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