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Pecan Zucchini Carrot Cookies

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Wholesome cookies made with shredded zucchini and carrots, packed with toasted pecans and cinnamon.

Ingredients

Scale
  • 1 cup shredded zucchini
  • 1 cup shredded carrots
  • 1/2 cup butter, softened
  • 1 large egg
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 1/2 cups all-purpose flour, sifted
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1 cup toasted pecans

Instructions

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a bowl, sift together the all-purpose flour, baking soda, salt, and cinnamon.
  3. Cream the softened butter with the granulated and brown sugars until light and fluffy.
  4. Beat in the large egg until fully incorporated.
  5. Gradually add the sifted dry ingredients to the creamed butter mixture, mixing gently.
  6. Fold in the shredded zucchini, grated carrots, and toasted pecans.
  7. Drop rounded teaspoons of the cookie dough onto the prepared baking sheet.
  8. Bake for 13-15 minutes or until golden brown around the edges.
  9. Transfer the cookies to a cooling rack and allow to cool completely before serving.

Notes

Squeeze the zucchini to remove excess moisture and toast pecans for enhanced flavor.

Nutrition

Find it online: https://lunarecipez.com/pecan-zucchini-carrot-cookies-recipe/

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