Description
Pillow-soft zucchini cookies filled with shredded zucchini, warm cinnamon, and vanilla flavor. Moist, tender, and cake-like, these old-fashioned cookies are perfect for snacking or dessert.
Ingredients
1 cup (120 g) finely shredded zucchini, lightly patted dry
1/2 cup (113 g) unsalted butter, softened
3/4 cup (150 g) packed brown sugar
1 large egg
1 teaspoon vanilla extract
1¾ cups (220 g) all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
Instructions
1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Lightly pat the shredded zucchini dry with paper towels, leaving some moisture.
3. In a large bowl, cream the butter and brown sugar until light and fluffy, about 2-3 minutes.
4. Beat in the egg and vanilla extract until fully combined.
5. Stir in the shredded zucchini.
6. In a separate bowl, whisk together the flour, cinnamon, baking soda, and salt.
7. Gradually add the dry ingredients to the wet ingredients and mix just until combined.
8. Drop rounded tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
9. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set.
10. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Do not squeeze all of the moisture from the zucchini or the cookies may become dry.
Avoid overbaking to keep the cookies soft and tender.
Add raisins, chopped walnuts, or white chocolate chips for extra flavor.
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 85
- Sugar: 6g
- Sodium: 45mg
- Fat: 3g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 15mg