Zucchini Cookies
Yields: Approximately 24-30 cookies
Prep time: 20 minutes
Cook time: 10-12 minutes
Ingredients:
1 ½ cups all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter, softened
½ cup granulated sugar
½ cup brown sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1 cup old-fashioned oats
1 cup grated zucchini, drained and squeezed dry
½ cup shredded carrots
½ cup shredded sweetened coconut
½ cup dried cranberries
Instructions:
Preheat Oven:
Preheat oven to 350°F (175°C).
Combine Dry Ingredients:
In a large bowl, whisk together the all-purpose flour, ground cinnamon, baking soda, and salt.
Set aside.
Cream Butter and Sugars:
In a large mixing bowl, beat the softened butter until creamy.
Add the granulated sugar and brown sugar, and beat until light and fluffy.
Add Eggs and Vanilla:
Add the room temperature eggs and vanilla extract to the creamed mixture.
Beat until well combined.
Incorporate Dry Ingredients:
Gradually add the flour mixture to the wet mixture, beating on low speed until well combined.
Prepare Zucchini and Carrots:
Grate the zucchini and carrots using a smaller grate.
Squeeze out the excess liquid from the zucchini using paper towels or a clean dishcloth.
Add Oats, Vegetables, Coconut, and Cranberries:
Stir in the old-fashioned oats, grated zucchini, shredded carrots, shredded sweetened coconut, and dried cranberries.
Scoop and Bake:
Drop rounded tablespoons of cookie dough about 2 inches apart onto parchment-lined cookie sheets.
Bake for 10-12 minutes, or until the edges just start to turn color.
Cool:
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Tips and Notes:
Zucchini Moisture: Squeezing the zucchini dry is crucial to prevent soggy cookies.
Oats: Use old-fashioned oats for the best texture.
Add-Ins: You can customize the add-ins with other dried fruits, nuts, or chocolate chips.
Baking Time: Avoid overbaking to keep the cookies moist.
Cookie Size: Use a cookie scoop for uniform cookies.
Storage:
Room Temperature: Store in an airtight container at room temperature for up to 5 days.
Make Ahead: Refrigerate the dough for up to 2 days before baking.
Freezer: Freeze cooled cookies in a freezer-safe container for up to 3 months.
Variations:
Add nuts such as walnuts, or pecans.
Add chocolate chips.
Add a cream cheese frosting to the cooled cookies.
Grate Size: A medium grate size can be used instead of a small grate size.
Enjoy your delicious and wholesome zucchini cookies!