Description
Indulge in the delightful flavors of Best Pecan Zucchini Carrot Cookies, a wholesome treat that blends the sweetness of cookies with the goodness of vegetables. These cookies are perfect for snack time, desserts, or even as a nutritious breakfast option. The moist texture from zucchini and carrot pairs beautifully with crunchy pecans, making each bite a satisfying experience. Easy to prepare and quick to bake, this recipe is ideal for any occasion, whether you’re hosting friends or enjoying a quiet evening at home. Sneak some veggies into your diet while indulging in these deliciously sweet cookies!
Ingredients
Scale
- 2 1/2 cups plain flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 3/4 cup butter (softened)
- 2/3 cup granulated sugar
- 2/3 cup brown sugar
- 1 large egg
- 1 cup shredded zucchini
- 1/2 cup shredded carrot
- 1 cup chopped pecans
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together flour, baking soda, salt, and cinnamon.
- In another bowl, cream softened butter with granulated and brown sugars until light and fluffy.
- Mix in the egg, then fold in shredded zucchini and carrot.
- Gradually add dry ingredients to the wet mixture; mix until just combined.
- Gently fold in chopped pecans.
- Drop rounded balls of dough onto the prepared baking sheet, spaced two inches apart.
- Bake for about 13 minutes or until golden brown around the edges.
- Cool on the baking sheet for a few minutes before transferring to a wire rack.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (37g)
- Calories: 164
- Sugar: 10g
- Sodium: 98mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 18mg