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When preparing Lazy Sunday Zucchini Cookies, the way you mix your ingredients is crucial to achieving the perfect texture. Start by creaming together your butter and sugars until the mixture is light and fluffy. This process introduces air into the batter, which helps the cookies rise during baking.

Lazy Sunday Zucchini Cookies

Transform your lazy Sunday into a delightful baking adventure with these easy and delicious Lazy Sunday Zucchini Cookies. This unique recipe combines the sweetness of traditional cookies with the nutritious addition of zucchini, offering a guilt-free treat that's both satisfying and wholesome. With simple ingredients like grated zucchini, oats, and warm spices, these cookies are tender and chewy. Ideal for impressing family and friends, this recipe makes baking a joy. Enjoy the comforting aroma and indulge in a healthier dessert that's perfect for any weekend gathering.
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Ingredients
  

1 cup grated zucchini (about 1 medium zucchini)

1 cup all-purpose flour

1/2 cup rolled oats

1/2 cup brown sugar, packed

1/4 cup granulated sugar

1/2 cup unsalted butter, softened

1 large egg

1 teaspoon vanilla extract

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon cinnamon

1/4 teaspoon salt

1/2 cup chocolate chips (optional)

1/2 cup chopped nuts (e.g., walnuts or pecans, optional)

Instructions
 

Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy clean-up.

    Grate the Zucchini: Wash and grate the zucchini using a box grater. Measure out 1 cup and place it on a clean kitchen towel. Gently squeeze out excess moisture to ensure your cookies aren’t too soggy.

      Cream the Butter and Sugars: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until the mixture is light and fluffy (about 2-3 minutes).

        Add the Egg and Vanilla: Beat in the egg and vanilla extract until fully combined.

          Mix the Dry Ingredients: In a separate bowl, whisk together the flour, oats, baking soda, baking powder, cinnamon, and salt.

            Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet ingredients, mixing until just combined. Avoid over-mixing.

              Fold in Zucchini and Extras: Gently fold in the grated zucchini, chocolate chips, and nuts (if using). The dough should be a bit sticky.

                Scoop the Cookies: Using a cookie scoop or tablespoon, drop heaping spoonfuls of dough onto the prepared baking sheet, leaving enough space for spreading.

                  Bake the Cookies: Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. The centers may look a bit underbaked, but they will firm up as they cool.

                    Cool and Enjoy: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy these soft, chewy cookies with your favorite beverage or as an afternoon snack!

                      Prep Time, Total Time, Servings: 15 minutes | 25 minutes | 18 cookies