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When you think of cookies, you might envision classic chocolate chip or oatmeal raisin varieties. But have you ever considered baking with zucchini? Zucchini cookies are a delightful twist on traditional baked goods, offering a unique flavor profile that is both moist and satisfying. These cookies combine the subtle sweetness of zucchini with warm spices, creating a treat that’s perfect for both kids and adults. As a bonus, they provide a sneaky way to incorporate more vegetables into your diet.

Juicy Zucchini Cookies

Discover the world of zucchini cookies with this enticing recipe that promises a moist and flavorful treat. These cookies cleverly incorporate grated zucchini, adding not only moisture but also a nutritional boost to your dessert. Perfect for kids and adults alike, they are a delightful way to sneak in more veggies while satisfying your sweet tooth. With warm spices and customizable mix-ins, this creative twist on traditional cookies is sure to impress everyone. Bake a batch today and enjoy this guilt-free indulgence!
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Ingredients
  

1 cup grated zucchini (about 1 medium zucchini)

1 cup all-purpose flour

1/2 cup rolled oats

1/2 cup brown sugar, packed

1/4 cup granulated sugar

1/2 cup unsalted butter, softened

1 large egg

1 teaspoon vanilla extract

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/2 cup chopped walnuts or pecans (optional)

1/2 cup chocolate chips (optional)

1/4 cup shredded coconut (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    Prepare the Zucchini: Grate the zucchini using a box grater or food processor. Squeeze out excess moisture using a clean kitchen towel or cheesecloth to avoid watery cookies.

      Mix Wet Ingredients: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the egg and vanilla extract, mixing until combined.

        Combine Dry Ingredients: In a separate bowl, whisk together the flour, rolled oats, baking soda, cinnamon, and salt.

          Incorporate Ingredients: Gradually add the dry ingredients into the wet mixture, stirring until just combined. Fold in the grated zucchini and any optional ingredients like nuts, chocolate chips, or shredded coconut.

            Form the Cookies: Using a tablespoon or cookie scoop, drop heaping spoonfuls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.

              Bake: Place the baking sheet in the preheated oven and bake for 12-15 minutes or until the edges are golden brown and a toothpick comes out clean when tested.

                Cool Down: Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

                  Enjoy: Once cooled, indulge in the deliciously moist and fragrant zucchini cookies with a glass of milk or a cup of tea!

                    Prep Time: 20 minutes | Total Time: 35 minutes | Servings: 24 cookies