Easy Zucchini Cookies
User Reviews
5
8 reviews
Excellent
Easy Zucchini Cookies
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With crisp edges and soft centers, these easy zucchini cookies are soft, subtly sweet, and infused with warm cinnamon for the best cookies.
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Ingredients
- 2 cups all-purpose flour at least 11% protein
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon salt if using salted butter then use 1 pinch of salt
- ½ cup granulated sugar
- ½ cup brown sugar lightly packed
- ½ cup butter softened
- 1 large egg room temperature
- 1 cup zucchini grated, lightly squeezed
- ¼ cup hazelnuts or walnuts or pecans, chopped
- ½ cup semi sweet chocolate chips
Instructions
- In a large bowl whisk together the flour, baking powder, baking soda, cinnamon and salt.
- In a large bowl beat the sugars and butter until creamy, 2-3 minutes, beat in the egg and stir in the zucchini.
- Stir in the dry ingredients, nuts and chips until combined. Do not over mix. Cover and chill for 1 hour.
- Pre-heat oven to 375F. Line 1-2 baking sheets with parchment paper.
- Remove the dough from the fridge and drop by a tablespoon or small cookie scoop 2 inches apart on the prepared baking sheet.
- Bake for approximately 10 minutes or until the edges are browning. Cool 5-10 minutes on the baking sheet then move to the wire rack to cool completely. Enjoy!
Notes
- To remove excess moisture from the zucchini - Place your shredded zucchini between paper towels or wrap it in a tea towel. Wring out the zucchini and repeat as necessary. For this recipe, you only need to lightly squeeze the zucchini as the water from the zucchini provides moisture to the cookie. If your zucchini is not overly watery, you may need to only blot the zucchini to remove excess moisture.
- You can also use frozen zucchini - Freezing shredded zucchini from your excess garden bounty in the summer is a great way to use it all year long. Thaw the zucchini in a colander in the sink or over a bowl to drain the water that is released while thawing. Wrap the zucchini in a tea towel and wring it to remove excess liquid then use it in this recipe for zucchini cookies or any of your other favorite zucchini recipes!
- There is no need to peel the zucchini skin when making these cookies! The skin of zucchini is thin and tender. Just wash and dry your zucchini, trim the ends and peel the zucchini.
- While these like most cookies are enjoyed best fresh, you can store and even freeze cookies to enjoy later.
- Store cookies with zucchini at room temperature for 3-4 days or in the refrigerator in an airtight container for 5-6 days.
- Zucchini cookies freeze really well, too, just like zucchini breads and muffins. Place cookies in an airtight container in the freezer for up to one month. Wrap individually or place parchment paper between layers of the cookies so they don’t stick together.
- You can also freeze the zucchini cookie dough balls. After chilling and scooping into balls, place the cookie sheets into the freezer to flash freeze for 1-2 hours until firm. Transfer cookie dough balls to freezer bags and store them for up to two months in the freezer. To bake, let the dough balls come to room temperature and then bake according to recipe instructions.
Nutrition Information
Show Details
Calories
93kcal
(5%)
Carbohydrates
13g
(4%)
Protein
1g
(2%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Trans Fat
0.1g
(5%)
Cholesterol
12mg
(4%)
Sodium
55mg
(2%)
Potassium
47mg
(1%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Vitamin A
95IU
(2%)
Vitamin C
1mg
(1%)
Calcium
11mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 93 kcal
% Daily Value*
| Calories | 93kcal | 5% |
| Carbohydrates | 13g | 4% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 12mg | 4% |
| Sodium | 55mg | 2% |
| Potassium | 47mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 95IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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