Zucchini Cookies
These zucchini cookies combine the goodness of vegetables with the sweetness of cookies, creating a delicious and nutritious treat.
Ingredients
Wet Ingredients
- 1 cup grated zucchini, excess moisture squeezed out Make sure to remove excess moisture for the best texture.
- ½ cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup granulated sugar Adjust to taste.
- ½ cup brown sugar, packed
Dry Ingredients
- 1 cup all-purpose flour Can substitute with whole wheat or almond flour for a healthier version.
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon Fresh spices recommended.
- ¼ teaspoon ground nutmeg
Optional Add-ins
- ½ cup chocolate chips Optional for added sweetness.
- ½ cup chopped nuts Optional for added texture.
Instructions
Preparation
- Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper.
- In a bowl, mix the grated zucchini, granulated sugar, brown sugar, vegetable oil, egg, and vanilla extract until well combined.
- In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet mixture, stirring gently to combine. Be careful not to overmix.
- If using, fold in the chocolate chips and chopped nuts.
- Drop spoonfuls of the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
Baking
- Bake for 12-15 minutes or until the edges turn golden brown.
- Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Enjoy warm with milk or coffee. You can drizzle melted chocolate or sprinkle powdered sugar on top for extra sweetness. Store in an airtight container for 5-7 days or freeze for up to 3 months.