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Baking with zucchini may seem unconventional to some, but this versatile vegetable is a hidden gem in the world of desserts. Traditionally regarded as a savory ingredient, zucchini has found its way into sweet recipes, and for good reason. Not only does it add moisture to baked goods, but it also imparts a subtle flavor that complements numerous ingredients. If you're looking for a delicious cookie that balances sweet and savory notes while offering a healthier twist, the Savory-Sweet Zucchini Cookies are the perfect choice.

Savory-Sweet Zucchini Cookies

Discover the delightful world of baking with zucchini through these Savory-Sweet Zucchini Cookies. This unique treat combines the moisture and subtle flavor of zucchini with oatmeal and a blend of sugars, resulting in a soft and chewy texture. Packed with fiber and essential nutrients, these cookies offer a healthier twist on dessert. Perfect for a snack or dessert, they are easy to make and sure to impress your family and friends. Enjoy a delicious balance of sweet and savory in every bite!
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Ingredients
  

1 cup grated zucchini (excess moisture squeezed out)

1 cup rolled oats

1/2 cup all-purpose flour (or almond flour for gluten-free)

1/2 cup brown sugar, packed

1/4 cup granulated sugar

1/4 cup coconut oil, melted (or unsalted butter)

1 large egg

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup chopped walnuts (optional)

1/2 cup dark chocolate chips (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 place it in a clean kitchen towel. Squeeze out as much moisture as possible to ensure your cookies are not soggy.

      Mix Dry Ingredients: In a large bowl, combine the rolled oats, flour, brown sugar, granulated sugar, cinnamon, baking soda, baking powder, and salt. Stir until well blended.

        Mix Wet Ingredients: In a separate bowl, whisk together the melted coconut oil, egg, and vanilla extract until smooth.

          Combine Mixtures: Add the wet ingredients to the dry mixture, stirring until just combined. Gently fold in the grated zucchini, walnuts, and chocolate chips (if using).

            Scoop the Dough: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.

              Bake: Bake in the preheated oven for 12-15 minutes, or until the cookies are golden brown around the edges. They may look slightly soft in the center but will firm up as they cool.

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

                  Enjoy: Serve your savory-sweet zucchini cookies warm or at room temperature. They can be stored in an airtight container for up to a week.

                    Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Makes about 20 cookies