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Zucchini, often regarded as a summer staple, is more than just a versatile vegetable. It packs a nutritional punch, being rich in vitamins A and C, potassium, and fiber. These nutrients contribute to overall health, making zucchini a valuable addition to your diet, whether enjoyed in savory dishes or baked into desserts. Incorporating zucchini into baked goods not only enhances their nutritional profile but also provides a unique moisture content that keeps cookies soft and tender.

Quick Zucchini Cookies

Discover the delicious world of Zesty Zucchini Delight Cookies, where sweet treats meet nutritious vegetables! This recipe transforms zucchini into a scrumptious dessert, offering a soft, chewy texture with a hint of citrus. Packed with vitamins and fiber, these cookies are not only tasty but also a healthy choice for any occasion. Perfect for celebrations or casual snacks, they’re a delightful way to enjoy the benefits of baking with vegetables. Get ready to impress your family and friends!
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Ingredients
  

1 cup grated zucchini (squeezed dry)

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 powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/2 cup chocolate chips or chopped nuts (optional)

Instructions
 

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

    Prepare Zucchini: Grate the zucchini and then squeeze it in a clean kitchen towel or cheesecloth to remove excess moisture. This step is crucial for your cookies to avoid being soggy.

      Mix Dry Ingredients: In a medium bowl, whisk together the flour, oats, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.

        Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until the mixture is light and fluffy.

          Add Wet Ingredients: Add the egg and vanilla extract to the butter mixture, beating until well combined.

            Combine Mixtures: Gradually incorporate the dry mixture into the wet mixture. Stir until just combined, then fold in the grated zucchini and chocolate chips or nuts, if using.

              Scoop and Drop: Using a tablespoon, drop rounded mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart.

                Bake: Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden and the centers look set.

                  Cool Down: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

                    Enjoy: Once cooled, enjoy your zesty zucchini cookies with a glass of milk or a cup of tea!

                      Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 24 cookies