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In the world of baking, cookies often lean towards the indulgent side, filled with chocolate chips, nuts, and other decadent ingredients. However, the Zesty Lemon Baked Zucchini Cookies stand out in a delightful way. These cookies not only offer a refreshing twist with their bright lemon flavor but also incorporate zucchini, a vegetable that adds moisture and nutritional value without overwhelming the cookie's sweetness. The combination of zesty lemon with the subtle earthiness of zucchini creates a balance that is both unique and satisfying.

Baked Zucchini Cookies

Discover a unique twist on traditional cookies with our Zesty Lemon Baked Zucchini Cookies. Bursting with refreshing lemon flavor and made with grated zucchini, these cookies are perfectly moist and nutritious. Enjoy the balance of sweetness and the subtle earthiness of zucchini, and customize your batch with optional chocolate chips or walnuts. Ideal for any occasion, these treats bridge the gap between healthy and indulgent, making them a delightful snack for everyone.
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Ingredients
  

1 cup grated zucchini, squeezed dry to remove excess moisture

1 cup rolled oats

1 cup all-purpose flour (can substitute with gluten-free flour)

1/2 cup packed brown sugar

1/4 cup granulated sugar

1/2 cup unsalted butter, softened to room temperature

1 large egg

1 teaspoon pure vanilla extract

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

Zest of 1 large lemon

1/4 cup freshly squeezed lemon juice

1/2 cup chocolate chips (optional for added sweetness)

1/2 cup chopped walnuts (optional for crunch)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper to prevent sticking.

    Prepare the Zucchini: Grate the zucchini using a box grater. After grating, place the zucchini in a clean kitchen towel or several layers of paper towel. Squeeze firmly to eliminate as much moisture as possible. Set the drained zucchini aside.

      Mix the Wet Ingredients: In a large mixing bowl, combine the softened butter, brown sugar, and granulated sugar. Cream together using an electric mixer or a wooden spoon until the mixture is smooth and fluffy. Next, add in the egg, vanilla extract, lemon zest, and fresh lemon juice. Beat well until all the wet ingredients are perfectly blended.

        Combine Dry Ingredients: In a separate bowl, whisk together the rolled oats, all-purpose flour, baking soda, baking powder, salt, and ground cinnamon until well mixed. This ensures an even distribution of the leavening agents and seasoning.

          Combine Everything: Gradually incorporate the dry mixture into the wet ingredients, mixing gently with a spatula or wooden spoon until just combined. Take care not to over-mix. Fold in the prepared grated zucchini, and if desired, the chocolate chips and chopped walnuts for extra texture and flavor.

            Scoop the Cookies: Using a tablespoon or a cookie scoop, portion out rounded spoonfuls of dough onto the prepared baking sheet. Make sure to leave about 2 inches of space between each scoop to allow for spreading during baking.

              Bake the Cookies: Place the baking sheet in the oven and bake for 12-15 minutes. The cookies should be lightly golden around the edges, and a toothpick inserted into the center should come out clean.

                Cool and Enjoy: Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. This allows them to firm up a bit before transferring them to a wire rack to cool completely.

                  Serve: After the cookies have cooled, enjoy them fresh with a delightful cup of tea or coffee!

                    Prep Time, Total Time, Servings: Preparation time is approximately 15 minutes, total time including baking is around 30 minutes, making about 24 delicious cookies.