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Back-to-School Zucchini Cookies

Discover the joy of baking with Back-to-School Zucchini Cookies, a delicious and nutritious snack for the whole family. These soft and chewy cookies cleverly incorporate zucchini for added moisture and essential vitamins, making them a guilt-free treat. Perfect for school lunches or an afternoon bite, these cookies are easily customizable with chocolate chips or nuts. Embrace healthier baking while delighting taste buds with this easy recipe that everyone will love!
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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 tsp vanilla extract

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp ground cinnamon

1/4 tsp salt

1/2 cup chocolate chips (optional)

1/2 cup chopped walnuts or pecans (optional)

Instructions
 

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

    Prepare Zucchini: Grate the zucchini using a grater or food processor. Squeeze out excess moisture by placing the grated zucchini in a clean kitchen towel and twisting it to wring out the liquid. Set aside.

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

        Cream Butter and Sugars: In a separate large bowl, 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 to the butter mixture until fully incorporated.

            Combine Mixtures: Gradually fold the dry ingredients into the wet mixture using a spatula, mixing until just blended.

              Incorporate Zucchini: Gently fold in the grated zucchini, chocolate chips, and nuts (if using) until evenly distributed throughout the dough.

                Drop Cookies: Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, leaving space between each cookie for expansion.

                  Bake: Bake in the preheated oven for 10-12 minutes, or until the edges start to turn golden brown.

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

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