Delish Zucchini Cookies

Hey there, my messy kitchen compadres! Grab a cup of coffee or tea, and let’s talk cookies. But not just any cookies, these are Delish Zucchini Cookies. Now, I know what you’re thinking—a veggie in my cookie? Trust me, it just jives. These cookies are what happens when health and indulgence become unlikely friends. They’re like those adorable, slightly clumsy characters that steal the show in any rom-com — quirky, endearing, and unforgettable.

So, why should you try these? Well, I couldn’t get my husband to eat zucchini to save his life, but these cookies? He’s mysteriously lost in the kitchen, grabbing “just one more.” Plus, they’ve snuck their way into our regular rotation. Even the kids, who treat any green thing with suspicion, gobble these up without a second thought. I mean, is this magic? Probably. Zucchini sorcery is real in this household.

Why You’ll Love This Delish Zucchini Cookies

Listen up, cookie lovers! Here’s why you’ll fall head over heels:
– They taste way naughtier than they look. Sneaky veggies in disguise.
– You get to feel like you’ve convinced your loved ones to eat their greens. That’s a win in my book.
– They’re great for using up those extra zucchinis making sad eyes at you from the produce drawer.

How to Make It

Alright, let’s jump into the organized chaos of baking these beauties. First, you’re gonna shred that zucchini. No need to make it look perfect—who are we trying to impress here? Make sure you squeeze out the excess water or you’ll end up with soggy cookie confusion. Then it’s the old mix-and-stir routine. We’re not launching a spaceship, just combine till it looks cookie-esque. If you’re feeling rebellious, toss in some chocolate chips or nuts. The batter’s your canvas, Picasso.

Ingredient Notes

– Zucchini: The unsung hero that makes you look like a health guru in disguise. Grate it, squeeze it, love it. Trust the process.
– Flour: Your standard cookie binder. Tried almond flour once… interesting, but traditional flour does the job.
– Sugar: You might wanna dial this up or down depending on how many veggies you’ve smuggled in. I sometimes use brown sugar for a molasses kick.

Recipe Steps:
1. Shred zucchini and squeeze out extra water.
2. Mix zucchini with dry ingredients in a big bowl. No need for precision!
3. Fold in any optional add-ins like chocolate chips or nuts.
4. Drop spoonfuls of dough onto a baking sheet.
5. Bake at 350°F until cookies are lightly golden, about 12-15 mins.
6. Cool if you have the patience, or enjoy them warm because life’s short.

What to Serve It With

Tips & Mistakes

– Don’t skip the water-squeezing step – no one enjoys zucchini soup cookies.
– Test one batch, and if you find them too bland, sneak in some vanilla or cinnamon.

Storage Tips

These little wonders hang tight in an airtight container for about a week—if they last that long. Refrigerate if your kitchen’s sauna-hot and eat cold if you’re into that sorta thing, breakfast included. No judgment here.

Variations and Substitutions

Get rebellious—try oat flour if you’re feeling healthy-fancy, or use honey in place of sugar if that’s your vibe. Omit an ingredient by accident because your brain’s on autopilot? Happens to the best of us. They’ll probably still taste good, life’s funny that way.

Frequently Asked Questions

Delish Zucchini Cookies

Soft and chewy zucchini cookies packed with warm cinnamon and a hint of vanilla, perfect for a healthy dessert or snack.

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Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 35 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 cups grated zucchini
• ▢ 1.25 cups all-purpose flour
• ▢ 0.5 cups granulated sugar
• ▢ 0.25 cups brown sugar packed
• ▢ 0.75 teaspoons baking soda
• ▢ 0.5 teaspoons ground cinnamon
• ▢ 0.25 teaspoons salt
• ▢ 0.5 cups unsalted butter melted
• ▢ 1 large egg
• ▢ 1 teaspoons vanilla extract

Instructions

Preparation Steps

• Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
• In a large bowl, whisk together the flour, baking soda, cinnamon, and salt.
• In another bowl, mix melted butter with granulated sugar and brown sugar until smooth.
• Beat in the egg and vanilla extract until well combined.
• Fold the grated zucchini into the wet mixture.
• Combine the wet ingredients with the dry ingredients and mix until just incorporated.
• Drop spoonfuls of dough onto the prepared baking sheet about 2 inches apart.
• Bake for 12-15 minutes or until the cookies are golden brown around the edges.
• Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

These cookies hold moisture well and can be stored in an airtight container for up to 4 days. Add chopped nuts or raisins for extra texture.