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weet Surprise You Didn’t Know You Needed Recipe

weet Surprise You Didn't Know You Needed Recipe
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★★★★★

4.8 from 15 reviews

Delight in these soft and moist zucchini cookies that sneak in a serving of veggies without compromising on sweetness. Perfectly spiced with cinnamon and enriched with chocolate chips, these cookies offer a sweet surprise that’s both nutritious and irresistible.

Ingredients

Scale

Vegetables

  • 1 cup grated zucchini (about one medium zucchini)

Dry Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup rolled oats
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt

Sugars

  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar

Dairy & Eggs

  • 1/2 cup butter, softened
  • 1 large egg

Flavorings & Add-ins

  • 1 teaspoon vanilla extract
  • 1/2 cup chocolate chips (optional, but recommended!)

Instructions

  1. Preheat the oven: Set your oven to 350°F (175°C) so that it’s ready for baking the cookies perfectly.
  2. Prepare the zucchini: Wash and grate one medium zucchini, then squeeze out the excess moisture to prevent soggy cookies.
  3. Cream the butter and sugars: In a mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, which will help create a tender cookie texture.
  4. Add wet ingredients: Mix in the large egg and vanilla extract thoroughly until fully incorporated into the creamed butter and sugars.
  5. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, rolled oats, baking soda, baking powder, cinnamon, and salt to ensure even distribution of leavening agents and spices.
  6. Mix dry and wet components: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently. Then fold in the grated zucchini and chocolate chips carefully, maintaining the batter’s lightness.
  7. Form cookies: Drop rounded balls of the dough onto a baking sheet lined with parchment paper or a silicone mat, spacing them several inches apart to allow spreading.
  8. Bake: Place the tray in the preheated oven and bake for 12-15 minutes or until the cookie edges turn golden brown, signaling they are done.
  9. Cool the cookies: Let the cookies cool on the baking sheet for a few minutes to firm up, then transfer them to a wire rack to cool completely before serving.

Notes

  • Make sure to squeeze out as much moisture as possible from the zucchini to prevent the cookies from becoming too wet.
  • Using rolled oats adds a nice chewy texture, but you can substitute with quick oats if preferred.
  • Chocolate chips are optional but highly recommended for a sweet burst in every bite.
  • For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
  • Store cookies in an airtight container at room temperature for up to 4 days or freeze for longer storage.

Nutrition

Keywords: Zucchini cookies, healthy cookies, chocolate chip cookies, zucchini dessert, sweet zucchini recipe, easy cookie recipe

Find it online: https://freshrecipehub.com/weet-surprise-you-didnt-know-you-needed-recipe/