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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
Read more: Persimmon Cookies Recipe
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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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.
Read more: Chocolate Chip Cookie Recipe
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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