These cookies are moist and so yummy!
Recipe provided by Sweet Confections
One of our go-to fall recipes, we use locally grown zucchini from Artesia farmers as a key ingredient in breads, cookies, and sometimes cakes. Try substituting different nuts and chips to really make them your own!
Prep & Cook time: 1 Hour
Makes: 1 Dozen
Ingredients
- 1 cup butter, room temperature
- 1 ½ cups sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups grated zucchini
- 2 ¾ cups all-purpose flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp salt
- 1 cup pecans, chopped
- 1 cup semisweet chocolate chips
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Beat in eggs and vanilla.
- Stir in zucchini.
- In a medium bowl, whisk together flour, baking powder, cinnamon, and salt.
- Add to zucchini mixture.
- Stir in nuts and chocolate chips.
- Drop by Tablespoonfuls onto buttered cookie sheets.
- Bake until lightly browned, 15 to 20 minutes, and transfer to a rack to cool. Repeat with remaining dough.
Recipe provided by Sweet Confections and originally published in Focus on Artesia 2023 Fall edition.
