Spiced Zucchini Breakfast Cookies
Spiced Zucchini Breakfast Cookies are soft, flavorful cookies packed with zucchini, pecans and raisins; perfectly spiced for a delightful breakfast!
Servings: 30 cookies
Calories: 111kcal
Ingredients
- ½ cup butter room temp
- 1 cup brown sugar
- 1 egg
- 2 cups flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp salt
- ¼ tsp ground nutmeg
- ⅛ tsp ground cloves
- 2 tsp vanilla extract
- 1 ½ cups grated zucchini
- ½ cup chopped pecans
- ½ cup raisins
- 1 tsp grated orange peel
Instructions
- Prep: Preheat oven to 350°F. Line two baking sheets with parchment paper and set them aside.
- Wash and dry the zucchini, then cut off both ends. Proceed to grate the zucchini using a cheese grater. Set it aside.
- Dough: In a bowl, using an electric mixer, cream the butter and brown sugar until light and fluffy, about 5-7 minutes. Add the egg and mix well.
- Combine the flour, baking powder, cinnamon, salt, nutmeg and ground cloves, whisk together. Incorporate the dry ingredients into the sugar mixture in 2-3 batches, mixing in between.
- Stir in vanilla extract, zucchini, pecans, raisins and orange zest. Let dough sit for 10 minutes for the spices to meld.
- Bake: Use a 1.5 TBSP cookie scoop to drop dough onto prepared baking sheets.
- Bake at 350° for 12-14 minutes or until edges are lightly browned and cookies are set. Enjoy!
Notes
These zucchini cookies will stay fresh for up to 5 days if stored in an airtight container at room temperature.
Store them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving.
Nutrition
Calories: 111kcal | Carbohydrates: 16g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 69mg | Potassium: 108mg | Fiber: 1g | Sugar: 8g | Vitamin A: 128IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 1mg