Sweet & Salty Zucchini Bread Cookies
- Women`s Corner
- September 30, 2022
Who knew veggie scraps could transform into stellar cookies?
Ingredients:
- 3 1/3 c. all-purpose flour
- 1/3 c. cornstarch
- 1 1/2 tsp. baking powder
- 1 1/4 tsp. baking soda
- 1 1/2 tsp. Kosher salt
- 1 1/4 c. butter (2 1/2 sticks), room temperature
- 1 1/2 c. brown sugar
- 3/4 c. granulated sugar
- 2 large eggs
- 1 tbsp. vanilla extract
- 1 c. grated zucchini
- 3/4 c. Chopped peanuts
- 3/4 c. broken pretzels
Read More: Bacon, Potato, and Egg Casserole
Method: Preheat oven to 350 degrees F. In a medium bowl, whisk flour, cornstarch, baking powder, baking soda, and salt. In a large bowl, with mixer on medium speed, beat butter, brown sugar, and granulated sugar until creamy. Beat in eggs, 1 at a time. Beat in vanilla, followed by flour mixture. Fold in zucchini, chopped peanuts, and pretzels.
By scant 1/3-cup scoopfuls, scoop dough onto 2 large cookie sheets, spacing about 1" apart. Bake 20 to 25 minutes or until bottoms are golden brown. Cool on sheets on wire racks.
Nutritional Information (per serving): Calories 275; Protein 4g; Carbohydrate 38g; Total Fat 13g; Saturated Fat 7g; Dietary Fiber 1g; Sodium 265mg.
Read More: Shakshuka
This recipe is taken from https://www.goodhousekeeping.com/food-recipes/
