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Preheating your oven is a critical step in baking Zesty Weekend Zucchini Cookies. When you preheat your oven, you create an environment that allows the cookies to rise properly and bake evenly. This ensures that the edges of your cookies become beautifully golden brown while the centers remain chewy and moist.

Weekend Zucchini Cookies

Transform your weekend baking with Zesty Weekend Zucchini Cookies! Perfectly blending sweet and savory, these cookies use grated zucchini to add moisture and a hint of nutrition, making them both delicious and surprisingly healthy. With a delightful mix of spices and options for add-ins like chocolate chips or nuts, these cookies are not only easy to prepare but also a fun way to incorporate veggies into desserts. Discover the joy of baking and impress your friends and family with this unique twist on classic cookies!
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Ingredients
  

1 medium zucchini, grated and moisture squeezed out

1 cup all-purpose flour

1/2 cup rolled oats

1/2 cup brown sugar (packed)

1/4 cup granulated sugar

1/2 cup unsalted butter, softened

1 large egg

1 tsp vanilla extract

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp cinnamon

1/4 tsp nutmeg

Pinch of salt

1/2 cup semi-sweet chocolate chips

1/4 cup chopped walnuts or pecans (optional)

Instructions
 

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

    Prep Zucchini: Grate the zucchini using a box grater, then place it in a clean kitchen towel and twist to squeeze out excess moisture. Set aside.

      Combine Dry Ingredients: In a medium bowl, whisk together the flour, rolled oats, baking soda, baking powder, cinnamon, nutmeg, and salt until well blended.

        Cream Butter and Sugars: In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar together until light and fluffy. This should take about 2-3 minutes.

          Add Egg and Vanilla: Beat in the egg and vanilla extract into the creamed mixture until fully incorporated.

            Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the butter mixture, stirring until just combined. Do not overmix!

              Fold in Zucchini and Add-ins: Gently fold in the grated zucchini, chocolate chips, and nuts (if using) until evenly distributed in the dough.

                Scoop and Bake: Using a cookie scoop or tablespoon, drop rounded mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten them slightly with the back of a spoon.

                  Bake Cookies: Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden and the center is set. They may seem soft but will firm up as they cool.

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

                      Prep Time, Total Time, Servings: 15 minutes | 25 minutes | Makes about 24 cookies