Spice Zucchini Cookies
Equipment
Ingredients
- 1 ½ cups unbleached all-purpose flour, spooned and leveled 180g
- 1 tsp baking soda
- ¼ tsp baking powder
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ¾ tsp ground nutmeg
- ½ cup butter, softened 113g
- 1 cup brown sugar, packed 200g
- 1 large egg
- 1 tsp vanilla extract
- 1 cup grated zucchini, see notes section 120g
- 1 cup quick-cooking oats 100g
- ½ cup raisins 80g
- ¼ cup shredded coconut (optional) 20g
- ¼ cup chopped walnuts or pecans (optional) 30g
- ¼ cup chocolate chips (optional) 43g
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg until well combined.
- Cream Butter and Sugar: In a large bowl, use a hand or stand mixer to cream softened butter and brown sugar until light and fluffy, about 2 minutes. Add whole egg and vanilla extract, mixing until smooth.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in zucchini, quick-cooking oats, raisins, and up to ½ cup optional add-ins (sweetened coconut , nuts, or chocolate chips).
- Chill: Using a 1 ½ tablespoon cookie scoop, portion out the dough onto a lined tray or baking sheet. Cover and refrigerate for at least 1 hour to firm up the dough and enhance texture.
- Preheat and Prep: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or use nonstick silicone baking sheets to prevent sticking.
- Bake: Place chilled dough balls on prepared baking sheets, spacing 2 inches apart. Bake for 12-15 minutes, rotating sheets halfway through, until edges are golden and centers are set.
- Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Zucchini vs. Yellow Squash: Only squeeze zucchini if it’s visibly wet to maintain the right dough consistency. Yellow summer squash needs squeezing to prevent excess moisture, as in some other recipes.
- Chilling: Refrigerating the dough for at least 1 hour enhances flavor and reduces cakiness, creating a chewier texture.
- Optional Add-Ins: Keep total add-ins to ½ cup to balance the dough.
- Storage: Store cookies between parchment paper in an airtight container at room temperature for up to 3 days, in the fridge for a week, or freeze for up to 3 months.
Nutrition
Serving: 1cookie
Servings: 25 cookies
