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In recent years, healthy baking has taken the culinary world by storm, with home bakers and food enthusiasts seeking innovative ways to incorporate nutritious ingredients into their favorite treats. Among these delightful creations, Crunchy Zucchini Delights stand out as an exciting and wholesome option that allows you to enjoy dessert while sneaking in some veggies. This recipe not only satisfies your sweet tooth but also highlights the versatility and nutritional benefits of zucchini, making it a fantastic choice for those looking to enhance their baking repertoire.

Crispy Zucchini Cookies

Discover a delicious way to enjoy baking with Crunchy Zucchini Delights! This unique recipe combines the nutritional benefits of zucchini with a sweet treat, creating cookies that are moist, healthy, and surprisingly satisfying. Packed with fiber and essential vitamins, these cookies use wholesome ingredients like rolled oats and whole wheat flour, ensuring you indulge the healthier way. Perfect for satisfying your sweet tooth while sneaking in some veggies! Try this fun and nutritious baking adventure today!
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Ingredients
  

1 medium zucchini (about 1 cup grated)

1 cup rolled oats

1/2 cup whole wheat flour

1/4 cup brown sugar (packed)

1/4 cup granulated sugar

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon salt

1/2 cup chopped walnuts or pecans (optional)

1/2 cup shredded coconut (unsweetened, optional)

1/2 cup chocolate chips or raisins (optional)

1 large egg

1/4 cup coconut oil (melted) or unsalted butter

1 teaspoon vanilla extract

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

      Mix Dry Ingredients: In a large mixing bowl, combine the rolled oats, whole wheat flour, brown sugar, granulated sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. Whisk until well blended.

        Mix Wet Ingredients: In another bowl, beat the egg and then stir in the melted coconut oil (or butter) and vanilla extract. Mix well until the wet ingredients are combined completely.

          Combine Ingredients: Add the squeezed zucchini to the wet mixture and stir to combine. Gradually fold the wet mixture into the dry ingredients, mixing until just combined. If using, fold in walnuts, coconut, and chocolate chips or raisins.

            Scoop & Shape Cookies: Using a tablespoon or a cookie scoop, drop spoonfuls of the cookie mixture onto the prepared baking sheet. Flatten them slightly as they won’t spread much during baking.

              Bake: Bake in the preheated oven for 10-12 minutes or until the edges are golden brown. Keep a close watch to avoid overbaking.

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

                  Enjoy: Once cooled, these cookies can be enjoyed immediately or stored in an airtight container for up to a week!

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