Soft Zucchini Cookies Recipe
Zucchini is a simple vegetable, but it can make magic in baking. These soft zucchini cookies taste sweet, light and very soft.
Ingredients
- 1 cup grated zucchini
- 1 cup sugar
- 1 egg
- 1/2 cup softened butter
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg optional
Instructions
Prepare the zucchini
- Wash the zucchini. Grate it finely. Press gently to remove extra water before mixing.
Cream the butter and sugar
- Mix butter and sugar until smooth and light. Use a hand mixer for best results.
Add egg and vanilla
- Add the egg and vanilla. Mix again until everything blends into a smooth mixture.
Combine dry ingredients
- Mix flour, baking powder, baking soda, salt, cinnamon and nutmeg in a separate bowl.
Mix wet and dry bowls
- Add dry ingredients into the wet bowl. Stir gently until the dough becomes thick and soft.
Add the grated zucchini
- Fold the zucchini into the dough. Mix slowly so the dough stays soft and airy.
Scoop the cookie dough
- Use a spoon to scoop small dough balls. Place them on a parchment-lined baking sheet.
Shape the cookies
- Gently press the dough tops. Shape into round cookies for even and soft baking.
Preheat the oven
- Heat the oven to 350°F. Make sure the oven is fully hot before baking.
Bake the cookies
- Bake for 10 to 12 minutes. Remove when edges look light golden and centers stay soft.
Cool the cookies
- Let the cookies cool on the baking sheet. Move them to a wire rack after five minutes.
Notes
- Squeeze the zucchini slightly to remove extra water. This keeps the dough from getting runny.
- Do not overmix the dough because it can make the cookies tough.
- Add chocolate chips or nuts if you want extra flavor and fun texture.
- Use fresh zucchini for best moisture and softness.
- Chill the dough for ten minutes if it feels too sticky.