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To achieve the perfect Zucchini Delight Cookies, it's crucial to ensure that the zucchini is evenly distributed throughout the dough. Start by grating your zucchini finely using a box grater or food processor. If you prefer a less watery cookie, you can squeeze out some of the excess moisture using a clean kitchen towel. This step helps to prevent overly soggy cookies while retaining the zucchini's flavor and health benefits.

Mouthwatering Zucchini Cookies

Discover how to make Irresistible Zucchini Delight Cookies—a unique twist on dessert that incorporates this versatile vegetable into a delicious treat. These cookies combine tender zucchini with warm spices and a blend of sugars for a sweet bite that's perfect for any occasion. Packed with nutrients and easy to customize with mix-ins like chocolate or nuts, these cookies offer a guilt-free indulgence without compromising on taste. Bake a batch today and enjoy a healthy yet delightful snack!
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Ingredients
  

1 cup grated zucchini (about 1 medium zucchini, excess moisture squeezed out)

1 cup all-purpose flour

1/2 cup rolled oats

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

1/4 teaspoon salt

1/2 cup brown sugar, packed

1/4 cup granulated sugar

1/2 cup unsalted butter, softened

1 large egg

1 teaspoon vanilla extract

1/2 cup chocolate chips (optional)

1/4 cup chopped walnuts or pecans (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    Prepare the Zucchini: Grate the zucchini and use a clean kitchen towel or paper towels to squeeze out excess moisture. This step is crucial for achieving the right texture in your cookies.

      Mix Dry Ingredients: In a medium bowl, whisk together the flour, oats, baking soda, baking powder, cinnamon, and salt until well combined. Set aside.

        Cream the Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes).

          Add Egg and Vanilla: Beat in the egg and vanilla extract, mixing until fully combined.

            Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.

              Incorporate Zucchini and Mix-Ins: Gently fold in the grated zucchini, chocolate chips, and nuts (if using) until evenly distributed throughout the dough.

                Scoop the Dough: Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.

                  Bake: Bake in the preheated oven for about 12-15 minutes, or until the edges are golden brown while the centers appear slightly soft.

                    Cool: Remove from the oven and let cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.

                      Prep Time, Total Time, Servings: 15 mins | 30 mins | 24 cookies