Description
Bake wholesome Zucchini Carrot Cookies. My recipe blends veggies into a soft, spiced cookie, perfect for a surprising snack or dessert.
Ingredients
Scale
- Wet Ingredients & Veggies:
- 1/2 cup (113g) unsalted butter, melted
- 1/2 cup (100g) granulated sugar
- 1/2 cup (110g) packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup (about 1 medium) shredded zucchini, lightly squeezed
- 1 cup (about 2 medium) shredded carrots
- Dry Goodies:
- 1 3/4 cups (210g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Flavor Boosters:
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Optional Mix-ins:
- 1/2 cup raisins
- 1/2 cup chocolate chips
Instructions
- Prepping for Zucchini Carrot Cookies:: First things first, get your oven preheated to 350°F (175°C). Line a couple of baking sheets with parchment paper; trust me, it makes cleanup so much easier. Then, grate your zucchini and carrots. For the zucchini, after grating, I usually press it gently between a couple of paper towels. You don’t want to squeeze out *all* the moisture, just the excess, otherwise your Zucchini Carrot Cookies might be a bit dry. This is where I always make a small mess, honestly, veggie bits everywhere!
- Mixing Wet for Zucchini Carrot Cookies:: In a large bowl, whisk together your melted butter, both sugars, and vanilla extract until they’re nice and combined. Then, crack in those eggs, one at a time, whisking well after each addition. You want it light and creamy, not separated. I sometimes get a bit impatient here, but giving it that extra minute to really emulsify makes a difference in the final texture of your Zucchini Carrot Cookies. Don’t rush it, hon!
- Combining Dry Goodies:: In a separate, medium bowl, whisk together your all-purpose flour, baking soda, salt, ground cinnamon, and nutmeg. Make sure there are no lumps of baking soda hiding in there, or you’ll get a surprise bitter bite! I always give it a good whisk for about 30 seconds to really distribute everything evenly. This step smells amazing, all those warm spices just waking up!
- Folding in the Goodness for Zucchini Carrot Cookies:: Now, gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until *just* combined. Stop as soon as you see no more streaks of flour. Overmixing is the enemy of a soft cookie, making them tough. Then, gently fold in your shredded zucchini and carrots (and any optional raisins or chocolate chips!). This is where the magic happens, seeing all those colorful flecks appear in your Zucchini Carrot Cookies batter.
- Scooping and Baking:: Using a cookie scoop (or two spoons, no judgment!), drop rounded spoonfuls of dough onto your prepared baking sheets, leaving about 2 inches between each cookie. They will spread a bit, so give ’em space! Pop them into your preheated oven and bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. My oven tends to bake a little hot, so I usually start checking around 9 minutes. Your kitchen will smell heavenly, like a spice shop and a bakery had a baby!
- Cooling Down Your Zucchini Carrot Cookies:: Once baked, let the Zucchini Carrot Cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. This helps them firm up a bit and prevents them from breaking when you move them. Honestly, trying to eat them straight off the tray is a rookie mistake I still make sometimes – they’re just too tempting when warm! The final cookie should be soft, chewy, and bursting with flavor. So good!