Savory-Sweet Zucchini Cookies

Zucchini has become a beloved ingredient in baking, celebrated for its versatility and ability to enhance both flavor and nutrition in a variety of recipes. While many may think of zucchini primarily as a savory vegetable, the truth is that it can be transformed into deliciously sweet treats that surprise and delight the palate. One such creation is the savory-sweet zucchini cookie, a delightful fusion of flavors that marries the natural sweetness of zucchini with warm spices and a hint of savory depth.

Discover the delicious world of savory-sweet zucchini cookies! This unique treat combines the natural sweetness of zucchini with warm spices, creating a soft and chewy delight. Not only are these cookies a guilt-free indulgence packed with vitamins and fiber, but they're also a creative way to incorporate veggies into your baking. With simple ingredients and a few easy steps, you can enjoy a wholesome dessert that the whole family will love. Try this innovative recipe and impress your taste buds!

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Ingredients

1 cup grated zucchini (excess moisture squeezed out)

1 cup all-purpose flour

1/2 cup rolled oats

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/2 tsp salt

1/3 cup brown sugar, packed

1/3 cup granulated sugar

1/2 cup unsalted butter, softened

1 large egg

1 tsp vanilla extract

1/2 cup chopped walnuts (optional)

1/2 cup chocolate chips (optional)

Instructions

Preheat Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.

Prepare Zucchini: Grate the zucchini using a box grater or food processor. Place it in a clean kitchen towel and squeeze out as much moisture as possible; this will help prevent soggy cookies.

Mix Dry Ingredients: In a medium bowl, whisk together the flour, rolled oats, baking soda, baking powder, cinnamon, nutmeg, and salt until well combined.

Cream Butter and Sugars: In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.

Add Egg and Vanilla: Beat in the egg and vanilla extract into the butter-sugar mixture until smooth.

Combine Wet and Dry Ingredients: Gradually stir the dry ingredients into the wet mixture using a spatula or wooden spoon until just combined. Do not overmix.

Add Zucchini and Optional Ingredients: Fold in the grated zucchini, and if desired, add the chopped walnuts and chocolate chips. Make sure the zucchini is evenly distributed throughout the dough.

Scoop Cookies: Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.

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

Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Serve and Enjoy: Once cooled, serve your savory-sweet zucchini cookies as an indulgent treat or snack. They can be stored in an airtight container for up to a week.

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