Pecan Zucchini Carrot Cookies
Wholesome cookies made with shredded zucchini and carrots, packed with toasted pecans and cinnamon.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, sift together the all-purpose flour, baking soda, salt, and cinnamon.
- Cream the softened butter with the granulated and brown sugars until light and fluffy.
- Beat in the large egg until fully incorporated.
- Gradually add the sifted dry ingredients to the creamed butter mixture, mixing gently.
- Fold in the shredded zucchini, grated carrots, and toasted pecans.
- Drop rounded teaspoons of the cookie dough onto the prepared baking sheet.
- Bake for 13-15 minutes or until golden brown around the edges.
- 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
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 10g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg