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In the world of baking, cookies are a beloved treat that can be made in countless variations. From classic chocolate chip to innovative flavor combinations, cookies hold a special place in our hearts and kitchens. One such delightful twist on this classic favorite is the Zesty Lemon Baked Zucchini Cookies. This unique recipe incorporates the often-overlooked zucchini into a sweet and tangy dessert, offering a fun and nutritious alternative to traditional cookies. Not only do these cookies satisfy your sweet tooth, but they also deliver a boost of vitamins and minerals, making them a fantastic option for health-conscious bakers and those looking to incorporate more vegetables into their diet. In this article, we will explore the ingredients that make these cookies so special, the preparation steps involved in creating them, and the many benefits of this unique cookie recipe.

Baked Zucchini Cookies

Discover the delightful world of baking with Zesty Lemon Baked Zucchini Cookies! This unique recipe combines moist zucchini and bright lemon flavors for a delicious twist on classic cookies. Perfect for health-conscious bakers, these treats are low in calories and packed with nutrients. Easy to make, the cookies feature a chewy texture and can include optional add-ins like chocolate chips or nuts. Bake a batch today for a refreshing and satisfying dessert!
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Ingredients
  

1 cup grated zucchini (squeezed dry)

1 cup rolled oats

1 cup all-purpose flour (or gluten-free flour)

1/2 cup brown sugar

1/4 cup granulated sugar

1/2 cup unsalted butter, softened

1 large egg

1 teaspoon vanilla extract

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

Zest of 1 lemon

1/4 cup fresh lemon juice

1/2 cup chocolate chips (optional)

1/2 cup chopped walnuts (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 using a box grater. Place the grated zucchini in a clean kitchen towel or paper towel and squeeze to remove excess moisture. Set aside.

      Mix the Wet Ingredients: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth. Add the egg, vanilla extract, lemon zest, and fresh lemon juice. Mix well until combined.

        Combine Dry Ingredients: In another bowl, whisk together the rolled oats, flour, baking soda, baking powder, salt, and ground cinnamon until evenly mixed.

          Combine Everything: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Then fold in the grated zucchini, and if using, the chocolate chips and chopped walnuts.

            Scoop the Cookies: Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.

              Bake the Cookies: Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden and a toothpick inserted into the center comes out clean.

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

                  Serve: Once cooled, enjoy your delightful zesty zucchini cookies with a cup of tea or coffee!

                    Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Makes about 24 cookies