My favorite way to use up summer zucchini is in these surprisingly delicious zucchini cookies! They’re soft, chewy, and you won’t even taste the zucchini – just a hint of cinnamon and sweetness. Perfect for a snack or dessert, and a great way to sneak in some veggies.
Key Ingredients & Substitutions:
- Zucchini: Freshly grated is best! No need to press out excess water unless your zucchini is super watery.
- All-Purpose Flour: Can substitute with a 1:1 gluten-free baking blend.
- Sugars (Granulated & Brown): Brown sugar adds chewiness.
- Eggs: Binds everything together.
- Butter: Unsalted, softened for best results.
- Baking Soda/Powder: For lift and spread.
- Cinnamon: Essential for flavor; can add nutmeg or ginger too.
- Optional Mix-ins: Chocolate chips, walnuts, raisins.
Ingredients:
- 1 cup shredded zucchini (about 1 medium zucchini)
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup chocolate chips or chopped walnuts (optional)
How Much Time Will You Need?
- Prep time: 15 minutes
- Cook time: 10-12 minutes
- Total time: 25-30 minutes
- Servings: 24 cookies
- Tools needed: Mixing bowls, whisk, measuring cups and spoons, baking sheets, parchment paper.
Step-by-Step Instructions:
1. Prepare Your Zucchini and Wet Ingredients
Grate the zucchini and set it aside. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract until well combined.
2. Combine Dry Ingredients
In a separate medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Make sure there are no lumps.
3. Form the Cookie Dough
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix. Gently fold in the shredded zucchini and any optional chocolate chips or nuts until evenly distributed.
4. Scoop and Bake
Drop rounded tablespoons of dough onto baking sheets lined with parchment paper, leaving about 2 inches between each cookie. Bake in a preheated oven at 350°F (175°C) for 10-12 minutes, or until the edges are golden and the centers are set.
5. Cool and Enjoy
Let the zucchini cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them firm up. Enjoy your fresh-baked treats!
Storage Instructions:
Store leftover zucchini cookies in an airtight container at room temperature for up to 3-4 days. For longer storage, freeze cooled cookies in a freezer-safe bag or container for up to 2 months. Thaw at room temperature or warm briefly in the microwave.
Frequently Asked Questions (FAQ):
Q: Do I need to squeeze water from the zucchini?
A: Not usually for these cookies! The moisture from the zucchini helps keep them soft.
Q: Can I use whole wheat flour?
A: You can substitute up to half of the all-purpose flour with whole wheat flour for a chewier texture.
Q: Why are my zucchini cookies spreading too much?
A: Make sure your butter isn’t too soft or melted. Chilling the dough for 15-20 minutes can also help.
Q: Can I make these without cinnamon?
A: Yes, but cinnamon adds a lovely warmth. You can omit it or try other spices like nutmeg.
Q: How do I know when the cookies are done?
A: They should look lightly golden at the edges and set in the center, even if they seem a little soft. They will firm up as they cool.