Description
Indulge in the moist, flavorful goodness of these irresistible zucchini cookies. Packed with fresh zucchini and a hint of warm spices, they’re the perfect sweet treat for any time of day.
Ingredients
– 2 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 1 large egg
– 1 teaspoon vanilla extract
– 1 1/2 cups shredded zucchini (about 1 medium zucchini)
Instructions
1. – Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper.
2. – In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
3. – In a large bowl, beat the butter and sugar until light and fluffy, about 2-3 minutes.
4. – Beat in the egg and vanilla extract until combined.
5. – Fold in the shredded zucchini.
6. – Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
7. – Scoop heaping tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. – Bake for 12-15 minutes, or until the edges are lightly golden.
9. – Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For best results, be sure to squeeze out any excess moisture from the shredded zucchini before adding it to the batter. This will help prevent the cookies from becoming too cakey. You can also try adding chopped walnuts or a cream cheese frosting for an extra special touch.
- Prep Time: 15
- Cook Time: 15
- Category: Dessert
- Method: Baking
- Cuisine: American