Zucchini Nut Cookies

Moist, flavorful, and packed with nutritious zucchini, these scrumptious cookies are an ultimate summer treat! With the perfect balance of crunchy walnuts, sweet spices, and soft texture, they’re sure to become a favorite snack in your household.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 3/4 cup white granulated sugar
• 1 cup brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups grated zucchini
• 1 cup chopped walnuts
• 1 teaspoon ground cinnamon

Instructions

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. In a medium-sized bowl, whisk together the flour, baking soda, and salt.

Set it aside for now.

In a large bowl, cream together the butter and sugars until light and fluffy. Beat in those eggs one at a time, followed by the vanilla extract.

Add the flour mixture to the wet ingredients and mix until just combined.

Do not overmix. Fold in the grated zucchini, chopped walnuts, and ground cinnamon.

Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.

Bake for 12-14 minutes or until the edges are lightly golden brown. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Use up those zucchinis from your garden in these delicious cookies! Make sure to squeeze out as much moisture from the grated zucchini as possible to avoid adding excess liquid to the dough.

Don’t overmix the dough, as it can lead to tough cookies.

Fold in those chopped walnuts and grated zucchini gently to avoid developing the gluten in the flour.

Chill the dough for 30 minutes to an hour if you find it too sticky to work with.

If the cookies spread too much during baking, try chilling the dough for a bit.

These cookies freeze beautifully! Simply place them in an airtight container or freezer bag and store for up to 3 months.

Perfect for snacking anytime! Store leftover cookies in an airtight container at room temperature for up to 5 days.

They make great lunchbox treats or after-school snacks.

Nutrional Value

• Energy: 220 calories
• Protein: 3g
• Fat: 12g
• Saturated Fat: 7g
• Carbohydrates: 24g
• Fiber: 2g
• Sugar: 14g
• Sodium: 150mg
• Cholesterol: 20mg