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To achieve the perfect texture in your Zesty Zucchini Delight Cookies, it's crucial to properly prepare your zucchini. Zucchini is composed of about 95% water, which can lead to overly moist cookie dough if not managed correctly. Here are effective techniques for moisture removal:

Quick Zucchini Cookies

Discover the delicious world of Zesty Zucchini Delight Cookies, a healthy twist on traditional desserts! This innovative recipe incorporates grated zucchini to create soft, chewy cookies packed with flavor and moisture. Learn about the nutritional benefits of zucchini and explore step-by-step instructions for baking these delightful treats. Perfect for sneaking in more veggies or trying something unique, these cookies are sure to impress family and friends. Get ready to indulge!

Ingredients
  

1 cup grated zucchini (excess moisture squeezed out)

1 cup all-purpose flour

½ cup rolled oats

½ cup packed brown sugar

¼ cup granulated sugar

½ cup vegetable oil (or melted coconut oil for a tropical twist)

1 large egg

1 teaspoon vanilla extract

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon ground cinnamon

¼ teaspoon salt

½ cup chocolate chips (optional for a sweet addition)

½ cup chopped nuts (such as walnuts or pecans, optional for added crunch)

Instructions
 

Preheat the Oven: Set your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper to prevent sticking.

    Prepare the Zucchini: Grate the zucchini using a box grater. Place the grated zucchini into a clean kitchen towel and twist it tightly to squeeze out as much excess moisture as possible. This step is crucial for achieving the right cookie texture.

      Mix Wet Ingredients: In a large mixing bowl, whisk together the vegetable oil and both sugars until the mixture is smooth and well blended. Then, crack in the egg and add vanilla extract, mixing thoroughly until fully incorporated and creamy.

        Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, rolled oats, baking soda, baking powder, ground cinnamon, and salt until evenly distributed.

          Combine Mixtures: Gradually fold the dry ingredient mixture into the wet mixture, stirring gently until just combined—be careful not to overmix. Gently fold in the prepared zucchini, along with chocolate chips and nuts if you choose to add them.

            Scoop the Dough: Using a tablespoon or a cookie scoop, drop rounded mounds of dough onto the prepared baking sheet. Ensure there is enough space between each mound, as the cookies will spread slightly while baking.

              Bake the Cookies: Bake in the preheated oven for 12-15 minutes, or until the edges of the cookies are lightly golden brown. The centers may appear soft, but they will firm up as they cool.

                Cool and Serve: Allow the cookies to cool on the baking sheet for about 5 minutes, then carefully transfer them to a wire rack to cool completely. Enjoy your scrumptious zucchini cookies that are a delightful twist on traditional treats!

                  Prep Time, Total Time, Servings: 15 min | 30 min | Makes about 24 cookies