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Ever tried zucchini in a sweet treat? These Zucchini Cookies are a delightful surprise! They’re soft, slightly spiced with cinnamon, and have a subtle sweetness that makes them irresistible. Perfect for using up that extra zucchini from the garden, these cookies are a hit with both kids and adults. Let’s get baking!
Zucchini Cookies Recipe
Ingredients:
- 1 cup grated zucchini
- 1 cup sugar
- 1/2 cup butter, softened
- 1 large egg
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 cup chopped nuts (optional)
Instructions:
- Preheat oven to 350°F (175°C).
- In a large bowl, cream together the sugar and butter until smooth. Beat in the egg, then stir in the vanilla and zucchini.
- Combine the flour, baking soda, cinnamon, and salt; stir into the zucchini mixture. Mix in nuts if desired. Drop by spoonfuls onto ungreased baking sheets.
- Bake for 10 to 15 minutes, or until edges are golden. Remove from oven and let cool on wire racks.
What You Will Need
What you will need to make zucchini cookies
- Grated zucchini: Adds moisture and a subtle sweetness, making the cookies tender and slightly chewy.
- Sugar: Provides sweetness and helps create a tender texture.
- Butter: Adds richness and helps with the cookie's structure.
- Egg: Binds the ingredients together and adds moisture.
- All-purpose flour: Forms the base of the dough, giving structure to the cookies.
- Baking soda: Helps the cookies rise and become fluffy.
- Ground cinnamon: Adds warmth and a hint of spice, enhancing the flavor.
- Vanilla extract: Enhances the overall flavor with a sweet, aromatic touch.
- Chopped nuts: Optional, but adds a crunchy texture and nutty flavor.
Tools and Instruments Required
What tools/instruments will be needed to make zucchini cookies recipe
- Mixing bowl: Essential for combining ingredients smoothly, ensuring even distribution of flavors and textures in the cookie dough.
- Grater: Needed to grate zucchini finely, which helps it blend seamlessly into the dough, adding moisture and subtle flavor.
- Measuring cups: Crucial for accurate ingredient proportions, ensuring the cookies have the right texture and taste.
- Baking sheet: Provides a flat surface for baking cookies evenly, preventing them from sticking and ensuring a golden finish.
- Wire rack: Allows cookies to cool properly, preventing them from becoming soggy and maintaining their crisp edges.
Zucchini Cookies Recipe
Delicious and moist zucchini cookies, perfect for a healthy snack.
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Equipment
- Mixing bowl
- Baking Sheet
- Grater
- Oven
Ingredients:
Main Ingredients
- 1 cup grated zucchini
- 1 cup sugar
- 1/2 cup butter, softened
- 1 large egg
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 cup chopped nuts (optional)
Instructions:
- Preheat oven to 350°F (175°C).
- In a large bowl, cream together the sugar and butter until smooth. Beat in the egg, then stir in the vanilla and zucchini.
- Combine the flour, baking soda, cinnamon, and salt; stir into the zucchini mixture. Mix in nuts if desired. Drop by spoonfuls onto ungreased baking sheets.
- Bake for 10 to 15 minutes, or until edges are golden. Remove from oven and let cool on wire racks.
Notes:
These cookies are a great way to use up extra zucchini from the garden.
Nutrition value:
Calories: 90kcalCarbohydrates: 12gProtein: 1gFat: 4gSaturated Fat: 2gCholesterol: 15mgSodium: 80mgPotassium: 40mgFiber: 0.5gSugar: 8gVitamin A: 50IUVitamin C: 1mgCalcium: 10mgIron: 0.5mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the dough as directed.
- Cover and refrigerate for up to 24 hours.
- When ready to bake, let dough sit at room temperature for 10 minutes.
Freezing Instructions
- Shape dough into balls and place on a baking sheet.
- Freeze until solid, about 1 hour.
- Transfer frozen dough balls to a freezer bag.
- Label with date and freeze for up to 3 months.
- Bake from frozen, adding 2-3 minutes to baking time.
Using grated zucchini in cookies adds moisture, making them soft and chewy without needing extra butter.
Frequently Asked Questions
FAQ:
How do I store leftover zucchini cookies?
Keep them in an airtight container at room temperature for up to 3 days.
Can I freeze zucchini cookies?
Yes, freeze them in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months.
Do I need to peel the zucchini before grating?
No, just wash it well. The peel adds extra nutrients and texture.
Can I use whole wheat flour instead of all-purpose flour?
Yes, but the cookies might be denser. Try using half whole wheat and half all-purpose for a balance.
What can I use instead of nuts?
Try chocolate chips, dried fruit, or seeds for a different twist.
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