Zucchini Cookies
Try these amazing zucchini cookies! Unbelievably moist and chewy with a hint of cinnamon. The perfect secret ingredient dessert.
Ingredients
- 1 ¼ cups grated zucchini (about half a pound/250g)
- 1 cup all-purpose flour (120g)
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter (softened (113g))
- ⅔ cup packed light brown sugar (147g)
- ⅓ cup granulated sugar (66g)
- 1 large egg
- 2 teaspoons vanilla extract
Instructions
- Wrap the zucchini in a double layer of paper towels and squeeze to remove moisture. Set aside.
- In a medium bowl, whisk together the flour, cinnamon, baking soda, and salt.
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 5 minutes.
- Add the egg and vanilla extract, and beat until well combined and fluffy, about 1 minute.
- Gradually beat in the flour mixture until just incorporated.
- Stir in the grated zucchini until evenly combined. Cover and chill the dough for at least 2 hours or up to 2 days.
- Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
- Scoop 1½ tablespoon balls of dough onto the prepared baking sheets, spacing at least 2 inches apart. Bake for 12 to 14 minutes or until the cookies are lightly browned on the edges.
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.