Description
Delightful zucchini cookies bring garden-fresh charm to classic sweet treats, blending wholesome vegetables with irresistible bakery magic. Crisp edges, moist centers, and subtle spice invite home bakers to savor each delectable bite of this clever summer dessert.
Ingredients
Scale
Main Ingredients:
- 1 cup shredded zucchini (squeezed to remove excess moisture)
- 1 large egg
- 1 ½ cups (190 g) all-purpose flour
- ½ cup (115 g) unsalted butter, softened
Sweeteners and Spices:
- ½ cup (100 g) granulated sugar
- ½ cup (110 g) brown sugar, packed
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg (optional)
- 1 teaspoon vanilla extract
Optional Add-ins and Leavening Agents:
- ½ cup rolled oats (optional, for added texture)
- ½ cup chocolate chips, raisins, or chopped nuts (optional)
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Optional Glaze:
- 1 cup (120 g) powdered sugar
- 12 tablespoons milk or cream
- ½ teaspoon vanilla extract
Instructions
- Warm the culinary workspace to 350F (175C), preparing parchment-lined baking surfaces for the delicate zucchini treats.
- Transform butter, granulated sugar, and brown sugar into a fluffy, aerated mixture using vigorous mixing techniques.
- Integrate egg and vanilla essence, blending until the mixture achieves a smooth, cohesive texture.
- Construct a dry ingredient foundation by whisking flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a separate vessel.
- Gently marry the wet and dry components, stirring until barely incorporated, then tenderly fold in shredded zucchini, potential oats, and optional embellishments like chocolate chips, raisins, or chopped nuts.
- Distribute dollops of dough across prepared baking sheets, maintaining generous spacing to allow for elegant spreading.
- Roast the cookies in the heated environment for 10-12 minutes, watching for delicate golden edges and stabilized centers.
- Allow cookies to rest briefly on the baking sheet, then transition to a cooling rack for complete temperature reduction.
- For those desiring additional sweetness, craft a glaze by whisking powdered sugar, milk, and vanilla extract, then artfully drizzle over cooled cookies, permitting the glaze to set before serving.
Notes
- Grate zucchini finely and squeeze out excess moisture to prevent soggy cookies and ensure a perfect texture.
- Use a clean kitchen towel or paper towels to remove water from shredded zucchini, which helps maintain the cookies’ crispness.
- Experiment with different mix-ins like white chocolate chips, dried cranberries, or chopped pecans for unique flavor variations.
- Make these cookies gluten-free by substituting all-purpose flour with a 1:1 gluten-free baking blend, keeping the same measurements.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 150
- Sugar: 10 g
- Sodium: 100 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg