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Zesty Zucchini Bliss Cookies are a delightful twist on traditional cookie recipes, merging the wholesome goodness of zucchini with the comforting flavors of baked treats. These cookies stand out due to their unique combination of ingredients that not only tantalize the taste buds but also offer a healthier alternative to the classic cookie. The incorporation of zucchini adds a subtle richness and moisture, creating a texture that is both chewy and satisfying. This recipe is perfect for those looking to indulge their sweet tooth without sacrificing nutrition.

Better-Than-Takeout Zucchini Cookies

Discover the delightful Zesty Zucchini Bliss Cookies, a unique twist on traditional cookies that combines the health benefits of zucchini with sweet and spicy flavors. These chewy treats are perfect for any occasion, whether you're indulging yourself or sharing with friends. Packed with moisture and nutrients, zucchini adds a rich texture without overwhelming the taste. Enjoy a guilt-free dessert that's both satisfying and nutritious! Perfect for snacks, gatherings, or as a wholesome treat!
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Ingredients
  

1 cup grated zucchini (squeezed dry)

1 cup all-purpose flour

½ cup rolled oats

½ teaspoon baking soda

½ teaspoon baking powder

½ teaspoon cinnamon

¼ teaspoon nutmeg

¼ teaspoon salt

½ cup brown sugar, packed

¼ cup granulated sugar

½ cup unsalted butter, melted and cooled

1 large egg

1 teaspoon vanilla extract

½ cup chopped walnuts or pecans (optional)

½ cup chocolate chips or raisins (optional)

Instructions
 

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 or food processor. Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture. Set aside.

      Mix Dry Ingredients: In a large bowl, whisk together the flour, rolled oats, baking soda, baking powder, cinnamon, nutmeg, and salt until well combined.

        Cream Sugars and Butter: In another bowl, combine the brown sugar, granulated sugar, and melted butter. Mix until smooth. Add the egg and vanilla extract, then whisk until fully incorporated.

          Combine Mixtures: Gradually fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix. Gently fold in the grated zucchini, nuts, and chocolate chips or raisins if using.

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

              Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will firm up as they cool.

                Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to wire racks to cool completely.

                  Prep Time, Total Time, Servings: 15 mins | 25 mins | 24 cookies