Carrot Zucchini Cookies

Looking at a side angle view of zucchini carrot cookies.

Carrot Zucchini Cookies soft cookies that are chocked full of zucchini, carrot, and nuts are so delicious. This simple cookie recipe is easy to make and store well.

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Course: Dessert, Snack

Cuisine: American

Keyword: Carrot zucchini cookes

Prep Time: 15

Cook Time: 15

Servings: cookies

Calories: 118kcal

Author: Dawn

Ingredients

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
3/4 cup butter
2/3 cup sugar
2/3 cup brown sugar
1 large egg
1 cup grated zucchini
1/2 cup grated carrot
1 cup chopped pecans

Instructions

Preheat the oven to 350 degrees F. Lining a baking sheet with parchment paper, a baking mat, or lightly grease it.
Sift together the flour, baking soda, salt, and cinnamon together, and set aside.
In a large bowl add the butter, sugar, and brown sugar, Beat with an electric mixer until well combined. Add the egg and mix in.
Add the dry ingredients and mix until well blended.
Mix in the zucchini, carrots, and nuts until blended.
Drop by large rounded teaspoons onto the prepared baking sheet.
Place in the preheated oven and bake for 13 to 15 minutes.
Cool on a cooling rack until cooled.

Notes

Make sure to have the ingredients at room temperature
To grate the zucchini you can use a box grater. Use the large holes for grating, if you use anything else the zucchini will get mushy.
Remove as much excess water from the zucchini as you can.
The recipe calls for pecans. If you prefer you can use walnuts or they can be omitted, but I would highly recommend adding the nuts.
These cookies freeze well.

Nutrition information is an estimate and may vary with the brands of ingredients used.

Nutrition