Craving a sweet treat that’s both delicious and surprisingly healthy? Look no further! These easy zucchini cookies with oil are the answer. Moist, flavorful, and subtly spiced, these cookies are made with simple ingredients and require no butter – making them a guilt-free indulgence you can enjoy any time of day.
What are Easy Zucchini Cookies with Oil?
Ever wondered why some cookies are called “Zucchini” cookies when you can barely taste the zucchini? Is it a secret vegetable disguise? Or perhaps a culinary conspiracy to make us eat our greens (even if they’re baked into a sweet treat!)? We may never know the full story. But one thing’s for sure: these cookies are a delightful surprise.
Soft, chewy, and subtly spiced, they’re a perfect way to use up that late-summer zucchini bounty. After all, they say ‘the way to a man’s heart is through his stomach,’ and perhaps a zucchini cookie is the unexpected key! So, ditch the store-bought snacks and whip up a batch of these surprisingly delicious cookies. You won’t regret it!
Why You’ll Love These Easy Zucchini Cookies
You are going to love these zucchini cookies because they give you that warm, comforting cookie feeling without the guilt. The subtle sweetness and spice are perfectly balanced, making them a crowd-pleaser.
Plus, ditching the butter and using oil makes them lighter and often more budget-friendly. We love adding chocolate chips and nuts for extra texture and flavor, but you can customize them to your liking! Compared to traditional chocolate chip cookies, these offer a healthier twist without sacrificing taste. Go ahead, give these easy zucchini cookies a try. You just might find your new favorite treat!
Key Ingredients for Easy Zucchini Cookies
Here’s what you’ll need to make these delicious cookies:
- 2 cups all-purpose flour: Provides the structure for the cookies. Spoon and level for accurate measurement.
- 1 teaspoon baking soda: Helps the cookies rise and become light and airy.
- 1/2 teaspoon baking powder: Adds extra lift and helps with the cookie’s texture.
- 1 teaspoon ground cinnamon: Adds warmth and enhances the flavor of the zucchini.
- 1/2 teaspoon salt: Balances the sweetness and enhances the other flavors.
- 1 cup granulated sugar: Sweetens the cookies and contributes to their chewy texture.
- 1/2 cup vegetable oil: Adds moisture and replaces the need for butter. Use a neutral-flavored oil like canola or sunflower.
- 2 large eggs: Bind the ingredients together and contribute to the cookie’s richness.
- 1 teaspoon vanilla extract: Enhances the overall flavor of the cookies.
- 2 cups shredded zucchini: The star ingredient! Squeeze out excess moisture before adding it to the batter.
- 1 cup chocolate chips (optional): Adds sweetness and chocolatey goodness.
- 1/2 cup chopped nuts (optional): Adds texture and nutty flavor. Walnuts or pecans work well.
How to Make Easy Zucchini Cookies
Get ready for a simple and satisfying baking experience! These easy zucchini cookies are quick to prepare, and the result is a batch of moist, delicious, and subtly spiced cookies perfect for snacking or sharing.
With a preparation time of just 15 minutes and a baking time of around 12-15 minutes, you’ll have a tray of these treats ready in no time!
Step-by-Step Instructions:
- Preheat and Prep: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. This ensures the baking powder and baking soda are evenly distributed.
- Combine Wet Ingredients: In a separate bowl, whisk together the sugar, oil, eggs, and vanilla extract until well combined. The mixture should be smooth and slightly pale.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in tough cookies.
- Add Zucchini: Gently fold in the shredded zucchini until it’s evenly distributed throughout the batter. Make sure you squeezed out excess moisture from the zucchini!
- Add Mix-Ins (Optional): If using, fold in the chocolate chips and chopped nuts.
- Drop onto Baking Sheet: Drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
- Bake: Bake for 12-15 minutes, or until the edges are golden brown and the centers are set. A toothpick inserted into the center should come out clean or with a few moist crumbs attached.
- Cool: Remove the baking sheet from the oven and let the cookies cool on the sheet for a few minutes before transferring them to a wire rack to cool completely.
What to Serve Easy Zucchini Cookies With:
These easy zucchini cookies are delicious on their own, but they also pair well with a variety of accompaniments:
- A glass of cold milk: A classic pairing that complements the sweetness and spice of the cookies.
- A cup of hot coffee or tea: Perfect for a cozy afternoon treat, especially during the cooler months.
- Vanilla ice cream: Creates a delightful dessert sundae with the warm cookies.
- A light fruit salad: A refreshing contrast to the richness of the cookies.
- Apple cider: The warm spices in apple cider enhance the cinnamon flavor in the cookies, making it a great fall pairing.
Top Tips for Perfecting Easy Zucchini Cookies:
- Don’t Overmix: Overmixing the batter can result in tough cookies. Mix until just combined.
- Squeeze Out Excess Moisture: Zucchini can be very moist, so squeeze out excess moisture before adding it to the batter to prevent soggy cookies. You can do this by placing the shredded zucchini in a clean kitchen towel and squeezing gently.
- Use Fresh Ingredients: Fresh baking powder and baking soda will ensure the cookies rise properly.
- Customize Your Cookies: Get creative with your add-ins! Try dried cranberries, raisins, or different types of nuts.
- Adjust Baking Time: Baking times may vary depending on your oven, so check the cookies frequently towards the end of the baking time.
- Rest the DoughChilling the dough for 30 minutes prior to baking helps the cookies hold their shape better.
Storing and Reheating Tips:
- Storing: Store the cooled cookies in an airtight container at room temperature for up to 3-4 days.
- Freezing: To freeze the cookies, let them cool completely and then place them in a single layer on a baking sheet lined with parchment paper. Freeze for about 2 hours, or until solid. Then, transfer the frozen cookies to a freezer-safe bag or container. They can be stored in the freezer for up to 2-3 months.
- Reheating: To reheat frozen cookies, simply thaw them at room temperature for a few minutes. You can also warm them slightly in the microwave for a few seconds or in a low oven for a few minutes.
Final Thoughts:
These easy zucchini cookies with oil are a delicious and versatile treat that’s perfect for any occasion. Whether you’re looking for a healthier alternative to traditional cookies or a way to use up your garden zucchini, this recipe is sure to please. So, gather your ingredients, preheat your oven, and get ready to enjoy a batch of these irresistible cookies!
try also : Easy Pumpkin Dump Cake Recipe and find more in pinterest
FAQs:
Q: Can I use a different type of flour?
A: Yes, you can substitute whole wheat flour for up to half of the all-purpose flour. This will give the cookies a slightly nuttier flavor and denser texture.
Q: Can I use a different type of oil?
A: Yes, you can use any neutral-flavored oil, such as canola, sunflower, or even melted coconut oil.
Q: Can I make these cookies gluten-free?
A: Yes, you can use a gluten-free all-purpose flour blend in place of the regular flour. Be sure to choose a blend that contains xanthan gum for best results.
Q: Can I reduce the amount of sugar?
A: Yes, you can reduce the sugar by up to 1/4 cup without significantly affecting the texture of the cookies.
Q: What if I don’t have zucchini?
A: While these are Zucchini cookies, you could substitute shredded carrots or applesauce, though the result will be slightly different. You may need to adjust the moisture content if using applesauce.