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Welcome to the delightful realm of baking, where creativity meets comfort food in the form of Zesty Zucchini Delight Cookies. These cookies are a unique twist on the traditional cookie recipe, ingeniously incorporating zucchini as a star ingredient. While zucchini might not be the first thing that comes to mind when you think of cookies, this versatile vegetable adds moisture, nutrients, and an intriguing flavor profile that elevates these treats to a new level.

Zucchini Cookies Veggie Stir Fry

Discover the joy of baking with Zesty Zucchini Delight Cookies, a delicious and nutritious twist on traditional cookies. Incorporating zucchini adds moisture and essential nutrients, while flavors of coconut and nuts enhance each bite. Perfect for any occasion, these cookies are not only a treat but also a clever way to sneak veggies into your diet. Whether for snacks or desserts, embrace this delightful recipe and impress family and friends with your baking skills!
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Ingredients
  

1 medium zucchini, grated and excess moisture squeezed out

1 cup all-purpose flour (or gluten-free flour)

½ cup rolled oats

1 teaspoon baking powder

½ teaspoon baking soda

¼ cup brown sugar, packed

¼ cup granulated sugar

½ teaspoon vanilla extract

⅓ cup coconut oil (melted) or unsalted butter

1 large egg

½ cup unsweetened shredded coconut

½ cup chopped walnuts or pecans (optional)

¼ teaspoon salt

½ teaspoon ground cinnamon

½ cup chocolate chips (or raisins for a healthier option)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare a baking tray by lining it with parchment paper, ensuring the cookies will not stick.

    Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, rolled oats, baking powder, baking soda, salt, and ground cinnamon. Ensure the ingredients are well incorporated and there are no lumps.

      Prepare Wet Mixture: In a separate large bowl, combine the melted coconut oil (or softened unsalted butter) with the packed brown sugar, granulated sugar, large egg, and vanilla extract. Use an electric mixer or a whisk to beat this mixture until it becomes smooth and creamy.

        Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently with a spatula or wooden spoon until just combined. Do not overmix; some lumps are okay.

          Add Zucchini and Mix-Ins: Carefully fold in the grated zucchini, shredded coconut, optional chopped nuts, and chocolate chips or raisins. Make sure all the ingredients are evenly distributed but still retain some texture.

            Scoop the Dough: Using a cookie scoop or tablespoon, drop spoonfuls of dough onto the prepared baking tray. Space them about 2 inches apart to allow for slight spreading during baking.

              Bake: Place the tray in the preheated oven and bake for 12-15 minutes, or until the edges are lightly golden brown and the tops appear set. Keep an eye on them to prevent over-baking.

                Cool: Once baked, remove the cookies from the oven and let them cool on the tray for about 5 minutes. Then, transfer them to a wire rack to cool completely for the best texture.

                  Serve & Enjoy: Dive into these deliciously unique zucchini cookies! They pair wonderfully with a glass of milk or can be enjoyed as a tasty snack at any time throughout the day.

                    Prep Time, Total Time, Servings:

                      15 minutes | 30 minutes | Makes approximately 24 cookies