Craving a delightful treat that’s both delicious and a sneaky way to get your veggies? Then you’ve come to the right place! These easy zucchini cookies are soft, chewy, and incredibly flavorful – the perfect sweet snack for any time of day.
What are Easy Zucchini Cookies?
Ever wondered why these delightful treats are called cookies when they’re packed with zucchini? Does it mean we’re trying to trick ourselves into eating healthier? Or did a savvy baker discover a secret ingredient that elevates ordinary cookies to a whole new level of moist, chewy goodness? The truth is, the name might be a little misleading, but the taste certainly isn’t! Some might even say ‘the way to a man’s heart is through his stomach,’ and these zucchini cookies are undoubtedly a recipe for affection.
My Grandma always says, sneaking veggies into dessert is a time-honored tradition. We tried calling them “Zuke-a-licious Delights” once, but it just didn’t stick. The name might be simple, but the cookies are anything but ordinary. So, dare to bake a batch and uncover the magic for yourself!
Why You’ll Love These Easy Zucchini Cookies:
These cookies are a winner because they’re incredibly soft and chewy. The zucchini keeps them moist and adds a subtle sweetness. Plus, making them at home is a fantastic way to save money compared to buying pre-made cookies from the store. Not to mention, you get to control the ingredients and tailor the flavors to your liking!
These cookies are bursting with flavor, thanks to the addition of warm spices like cinnamon and nutmeg, and the optional but heavenly, chocolate chips melted chocolate drizzle on top takes them to the next level! Think of these almost like quick bread transformed into a cookie! Consider trying our pumpkin spice bread recipe too for another deliciously spiced bake! If you like soft and chewy and want to sneak in some veggies, this is your new best friend. Try baking a batch today!
Key Ingredients for Easy Zucchini Cookies:
Here’s what you’ll need to whip up a batch of these irresistible treats.
- All-Purpose Flour: 2 1/4 cups (270g) – The base of our cookies, providing structure.
- Baking Soda: 1 teaspoon – For a light and airy texture.
- Salt: 1/2 teaspoon – Enhances the flavors of the other ingredients.
- Ground Cinnamon: 1 teaspoon – Adds warm and comforting flavor.
- Ground Nutmeg: 1/2 teaspoon – Complements the cinnamon and enhances the spices.
- Unsalted Butter: 1/2 cup (1 stick), softened – For richness and tenderness.
- Granulated Sugar: 1 cup (200g) – Sweetness and helps with browning.
- Brown Sugar: 1/2 cup (100g), packed – Adds moisture and a caramel-like flavor.
- Large Eggs: 2 – Binds the ingredients together and adds moisture.
- Vanilla Extract: 1 teaspoon – Enhances the overall flavor.
- Shredded Zucchini: 1 1/2 cups, squeezed dry – The star of the show, providing moisture and a subtle sweetness. Important: squeeze out excess moisture from the zucchini to prevent soggy cookies!
- Chocolate Chips: 1 cup (optional) – Adds a touch of chocolatey goodness.
How to Make Easy Zucchini Cookies:
These cookies are seriously easy to make. They’re a perfect recipe to bake with kids! Expect a soft, chewy texture with a hint of cinnamon and nutmeg, all while being surprisingly simple to prepare. This recipe also includes an easy to follow step by step guide. Baking will take approximately 20 minutes.
Step-by-Step Instructions:
Preheat and Prep: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Fold in Zucchini and Chocolate Chips (if using): Gently fold in the shredded zucchini and chocolate chips (if desired).
Drop by Rounded Spoons: Drop rounded tablespoons of dough onto the prepared baking sheet, leaving some space between each cookie.
Bake: Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
What to Serve Easy Zucchini Cookies With
These cookies are fantastic on their own, but they also pair well with a variety of other treats! For a simple treat, try with a glass of cold milk whether that be regular or a nondairy substitute. These cookies go great with a warm cup of coffee or tea. A scoop of vanilla ice cream on top also elevates these cookies!
Top Tips for Perfecting Easy Zucchini Cookies:
- Squeeze the Zucchini: This is so, so important! Excess moisture from the zucchini will result in flat, soggy cookies. Use a clean kitchen towel or cheesecloth to squeeze out as much liquid as possible before adding it to the dough.
- Don’t Overmix: Overmixing the dough will develop the gluten in the flour, resulting in tough cookies. Mix until just combined.
- Chill the Dough (Optional): Chilling the dough for 30 minutes to an hour will help prevent the cookies from spreading too much during baking.
- Use Room Temperature Ingredients: Using softened butter and room temperature eggs will help the ingredients incorporate evenly.
- Substitute the Chocolate Chips: Use other things if you don’t like chocolate chips. Raisins, walnuts, or dried cranberries are great substitutes. And you can keep all those out too!
Storing and Reheating Tips:
Storing: These cookies are best stored in an airtight container at room temperature. They will stay fresh for up to 3-4 days. For longer storage, you can freeze the cookies for up to 2 months.
Freezing: To freeze the cookies, place them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container.
Reheating: Reheating the cookies is not really recomended. They’re ready to eat without reheating!
Final Thoughts:
So, there you have it – a simple and delicious recipe for easy zucchini cookies that are sure to become a family favorite. Enjoy!
FAQs:
Can I use yellow squash instead of zucchini? Yes, yellow squash can be used as a substitute for zucchini in this recipe. The flavor and texture will be very similar.
Can I make these cookies gluten-free? Yes, you can substitute the all-purpose flour with a gluten-free all-purpose flour blend. Be sure to check that the blend contains xanthan gum or add 1/2 teaspoon of xanthan gum to the dry ingredients.
Can I reduce the amount of sugar? Yes, you can reduce the amount of sugar slightly. Start by reducing the granulated sugar by 1/4 cup and see if you like the sweetness level
Can I add nuts to these cookies? Absolutely! Chopped walnuts or pecans would be a great addition. Add about 1/2 cup to the dough along with the zucchini and chocolate chips (if using)
try also : Easy Pumpkin Dump Cake Recipe and find more in pinterest