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Zucchini Cookies Recipe

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These cookies are soft and moist, thanks to the addition of grated zucchini. A touch of cinnamon adds warmth, and optional mix-ins like raisins or chocolate chips provide extra flavor.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 cup grated zucchini (about 1 medium zucchini)
  • 1 cup raisins or chocolate chips (optional)

Instructions

  1. Prepare the Zucchini:
    • Grate the zucchini using a box grater.
    • Place the grated zucchini in a clean kitchen towel or paper towels and gently squeeze to remove excess moisture.
  2. Mix Dry Ingredients:
    • In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt.
  3. Cream Butter and Sugar:
    • In a large bowl, beat the softened butter and sugar together with an electric mixer until light and fluffy, about 2-3 minutes.
  4. Add Egg and Zucchini:
    • Beat in the egg until well combined.
    • Stir in the grated zucchini until evenly distributed.
  5. Combine Wet and Dry Ingredients:
    • Gradually add the dry ingredients to the wet mixture, mixing until just combined.
    • If using, fold in the raisins or chocolate chips.
  6. Chill the Dough:
    • Cover the dough and refrigerate for at least 1 hour or overnight. Chilling helps prevent the cookies from spreading too much during baking.
  7. Preheat Oven:
    • When ready to bake, preheat the oven to 375°F (190°C).
    • Line baking sheets with parchment paper or lightly grease them.
  8. Bake the Cookies:
    • Drop rounded teaspoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
    • Bake for 8-10 minutes, or until the edges are lightly browned.
    • Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • These cookies are versatile; feel free to substitute the raisins or chocolate chips with chopped nuts or other dried fruits.
  • Ensure the zucchini is well-drained to prevent excess moisture in the dough.
  • Store the cookies in an airtight container at room temperature for up to 5 days.

Find it online: https://recipe.newsvks.com/zucchini-cookies-recipe/