Ingredients and Weight:
- 2 medium zucchinis (500g)
- 1 cup (220g) granulated sugar
- 1/2 cup (113g) unsalted butter, softened
- 1 large egg
- 1 teaspoon (5g) vanilla extract
- 1 1/2 cups (187.5g) all-purpose flour
- 1 teaspoon (5g) baking soda
- 1 teaspoon (5g) ground cinnamon
- 1/2 teaspoon (2.5g) salt
- 1/2 cup (120g) chocolate chips (optional)
Preparation Time:
15 minutes
Preparation Time:
15-20 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Grate the zucchini into a colander and squeeze out the excess moisture with paper towels.
- In a large bowl, cream together the sugar and butter until light and fluffy.
- Beat in the egg and vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in the grated zucchini and chocolate chips (if using).
- Drop the dough by rounded tablespoons onto the prepared baking sheet.
- Bake for 15-20 minutes, or until the edges are golden brown and the centers are set.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Nutritional Information:
- Calories: 150 per cookie
- Carbohydrates: 20g
- Protein: 2g
- Fat: 7g
Dish Characteristics:
- Soft and moist texture
- Sweet and cinnamony flavor
- Zucchini adds moisture and nutritional value
User Comments:
- "These cookies are so delicious and moist, I can't believe they have zucchini in them!"
- "A great way to sneak some vegetables into my kids' diet. They love them!"
- "The cinnamon and nutmeg give these cookies a warm and comforting flavor."
Special Precautions and Tips:
- If you don't have parchment paper, you can grease and flour the baking sheet.
- Let the zucchini drain thoroughly to prevent the cookies from becoming soggy.
- These cookies can be stored in an airtight container at room temperature for up to 3 days.
