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When it comes to unique treats that combine health and indulgence, zucchini cookies stand out as an enticing option. These delightful cookies are not only a creative way to use up an abundant summer vegetable, but they also offer a deliciously sweet flavor that’s sure to please both kids and adults alike. The subtle sweetness of zucchini, paired with warm spices, creates a cookie that is both comforting and refreshing—a perfect balance for any dessert lover.

Weekend Zucchini Cookies

Discover the delightful world of weekend zucchini cookies! This unique recipe offers a perfect blend of health and indulgence, using grated zucchini to create moist, flavorful treats. Packed with nutrients and sweetened naturally, these cookies are a wholesome alternative to traditional desserts. Perfect for baking on a relaxing weekend, they’re easy to make and sure to impress everyone. Explore how zucchini can elevate your baking while enjoying a comforting, delicious treat.
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Ingredients
  

1 cup grated zucchini (about 1 medium zucchini, excess moisture squeezed out)

1/2 cup granulated sugar

1/2 cup brown sugar, packed

1/2 cup unsalted butter, softened

1 large egg

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/2 cup chocolate chips (optional)

1/2 cup chopped walnuts or pecans (optional)

1/2 cup rolled oats (optional for texture)

Instructions
 

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

    Prepare the Zucchini: Grate the zucchini using a box grater or food processor. Squeeze out excess moisture using a clean kitchen towel or cheesecloth, then set aside.

      Mix Wet Ingredients: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer on medium speed until light and fluffy (about 2-3 minutes). Add the egg and vanilla extract, mixing until well combined.

        Combine Dry Ingredients: In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

          Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing slowly until just combined. Be careful not to overmix. Fold in the grated zucchini and any optional additions, such as chocolate chips, nuts, or oats.

            Scoop the Dough: Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheet, leaving enough space (2 inches) between each cookie.

              Bake the Cookies: Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden. The centers may appear slightly soft, but they will firm up as they cool.

                Cool and Enjoy: Once done, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

                  Prep Time, Total Time, Servings: 15 min | 30 min | 24 cookies