Ingredients
Method
- 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
- Squeeze out AS MUCH moisture from the zucchini as possible. This is key to prevent soggy cookies.
- Chill the dough for at least 2 hours. This helps the cookies hold their shape and prevents them from spreading too much.
- Don't overbake! The edges should be lightly golden, but the centers should still look slightly soft. They will continue to cook as they cool on the baking sheet. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Chill the dough for at least 2 hours. This helps the cookies hold their shape and prevents them from spreading too much.
- Don't overbake! The edges should be lightly golden, but the centers should still look slightly soft. They will continue to cook as they cool on the baking sheet. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.