Description
Soft, cake-like cookies infused with grated zucchini and warm cinnamon. A great way to use garden surplus for a moist and tender treat.
Ingredients
Scale
- 1.5 cups all-purpose flour
- 1 cup grated zucchini (squeezed dry)
- 1/2 cup softened unsalted butter
- 3/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350F (175C) and line two baking sheets with parchment paper.
- Grate the zucchini finely and use a kitchen towel to press out excess moisture.
- In a large bowl, cream the softened butter and brown sugar together until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together flour, cinnamon, baking soda, and salt.
- Gradually stir the dry ingredients into the butter mixture until just combined.
- Fold in the dried grated zucchini using a spatula.
- Scoop rounded tablespoons of dough onto the prepared baking sheets.
- Bake for 10-12 minutes or until the edges are golden brown.
- Let cookies cool on the pan for 5 minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American