Baked Zucchini Cookies

Baking cookies is a cherished tradition for many, often evoking memories of family gatherings, holiday celebrations, and cozy afternoons spent in the kitchen. However, the world of baking has evolved, and with it, the introduction of healthier ingredients that allow us to indulge guilt-free. One such trend gaining momentum is the incorporation of vegetables into sweet treats, transforming classic desserts into nutritious alternatives. Among these innovative ingredients, zucchini stands out as a delightful and versatile choice for creating cookies that are not only delicious but also packed with health benefits.

Discover the joy of baking with a healthier twist by making deliciously soft baked zucchini cookies! These innovative treats infuse traditional cookie recipes with nutrient-rich zucchini, creating a delightful balance of flavor and texture. Perfectly soft and chewy, these cookies are easy to make, and ideal for all baking levels. Explore the step-by-step guide, learn about the key ingredients, and get creative by adding your favorite extras. Indulge guilt-free and enjoy a sweet treat that boosts your nutrition!

Print Recipe Pin Recipe

Ingredients

1 cup grated zucchini, excess moisture squeezed out

1 cup all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/4 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 chocolate chips (optional)

1/4 cup chopped nuts (e.g., walnuts or pecans, optional)

Instructions

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

Prepare the zucchini: In a clean kitchen towel or cheesecloth, squeeze out the excess moisture from the grated zucchini. Set aside.

Dry ingredients: In a bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, and salt. Set aside.

Cream butter and sugars: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together using an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.

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

Combine wet and dry ingredients: Gradually mix the dry ingredients into the wet mixture until just incorporated. Do not overmix.

Fold in zucchini & extras: Gently fold the grated zucchini, rolled oats, chocolate chips, and nuts (if using) into the batter until evenly distributed.

Scoop the dough: Use a tablespoon or cookie scoop to drop dough balls onto the prepared baking sheet, leaving some space between each cookie.

Bake: Bake in the preheated oven for about 10-12 minutes, or until the cookies are golden brown around the edges. They may look slightly underdone in the center but will firm up as they cool.

Cool down: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

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