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When it comes to baking, the inclusion of unexpected ingredients can transform a classic recipe into something truly extraordinary. One such ingredient is zucchini, a versatile vegetable that not only adds moisture but also enhances the nutritional profile of baked goods. In our recipe for Zesty Zucchini Bliss Cookies, we harness the unique flavor and texture of zucchini to create cookies that are both delicious and guilt-free. These cookies are perfect for those looking to indulge their sweet tooth while incorporating more vegetables into their diet.

Addictive Zucchini Cookies

Discover the delightful world of baking with our Zesty Zucchini Bliss Cookies! This innovative recipe turns zucchini into a delicious addition that not only enhances moisture but also boosts nutrition. Perfectly chewy and bursting with flavor, these cookies combine sweetness with a hint of lemon zest for a refreshing treat. Ideal for snacks or desserts, they'll satisfy your sweet tooth while incorporating healthy veggies into your diet. Get ready to impress with these guilt-free delights!
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Ingredients
  

1 cup grated zucchini (squeezed dry)

1 cup all-purpose flour

½ cup rolled oats

½ cup brown sugar

½ cup granulated sugar

½ cup unsalted butter, softened

1 large egg

1 tsp vanilla extract

1 tsp baking soda

½ tsp baking powder

½ tsp ground cinnamon

¼ tsp salt

½ cup chocolate chips (dark or semi-sweet)

½ cup chopped walnuts or pecans (optional)

Zest of 1 lemon (for added zing)

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 using a box grater. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out excess moisture. You want the zucchini to be moist but not watery.

      Mix the Wet Ingredients: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until fluffy. Add in the egg and vanilla extract, mixing until well combined.

        Incorporate the Zucchini: Fold in the grated zucchini, ensuring it's evenly distributed in the mixture.

          Combine the Dry Ingredients: In a separate bowl, whisk together the flour, oats, baking soda, baking powder, ground cinnamon, and salt. Add in the lemon zest for a bright flavor twist.

            Combine Mixtures: Gradually add the dry ingredient mixture to the wet mixture, stirring until just combined. Be careful not to overmix. Gently fold in the chocolate chips and chopped nuts, if using.

              Scoop the Cookies: Using a cookie scoop or spoon, drop tablespoons 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 edges are lightly golden and the centers look set.

                  Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

                    Serve: Enjoy your addictive zucchini cookies warm or at room temperature with a glass of milk or a cup of tea!

                      Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 24 cookies