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In recent years, the trend of healthy baking has gained significant traction among home cooks and baking enthusiasts alike. As more people seek to incorporate nutritious ingredients into their diets without sacrificing flavor, recipes that combine health and indulgence are becoming increasingly popular. One such recipe that perfectly embodies this balance is the One-Pot Zucchini Cookies. These delightful treats not only satisfy your sweet tooth but also offer a nutritious twist by featuring zucchini as a key ingredient.

One-Pot Zucchini Cookies

Discover the delightful world of baking with One-Pot Zucchini Cookies, where health meets indulgence! These easy-to-make cookies use grated zucchini for moisture and nutrition, ensuring a soft and chewy texture. Packed with wholesome ingredients like whole wheat flour and oats, they're a guilt-free treat that satisfies your sweet cravings. Perfect for busy bakers, this recipe requires minimal cleanup, making it a must-try for your next baking adventure!
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Ingredients
  

1 cup grated zucchini (about 1 medium zucchini)

1 cup rolled oats

1 cup whole wheat flour

1/2 cup brown sugar

1/4 cup granulated sugar

1/2 cup unsweetened applesauce

1/4 cup coconut oil, melted

1 large egg

1 teaspoon vanilla extract

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/2 cup chocolate chips (optional)

1/2 cup chopped nuts (walnuts or pecans, optional)

Instructions
 

Prep the Zucchini: Grate the zucchini using a grater. If it's very watery, squeeze out the excess moisture using a clean kitchen towel or cheesecloth. Set aside.

    Combine Wet Ingredients: In a large mixing bowl (or a pot for easy cleanup!), combine the melted coconut oil, applesauce, brown sugar, granulated sugar, egg, and vanilla extract. Mix well until smooth and well incorporated.

      Add Grated Zucchini: Gently fold the grated zucchini into the wet mixture until evenly distributed.

        Mix Dry Ingredients: In another bowl, whisk together the rolled oats, whole wheat flour, baking powder, baking soda, ground cinnamon, and salt. Gradually add this dry mixture to the wet mixture, stirring until just combined.

          Add Mix-Ins: Fold in chocolate chips and nuts if using. The batter will be thick but should be well combined and sticky.

            Prep for Baking: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. If you prefer, you can lightly oil the baking sheet instead.

              Scoop the Cookies: Use a tablespoon or cookie scoop to drop rounded tablespoons of dough onto the prepared baking sheet, leaving some space between each cookie as they will spread a bit.

                Bake: Place the baking sheet in the preheated oven and bake for about 12-15 minutes, or until the edges are lightly golden and the center is set.

                  Cool: Once baked, remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

                    Enjoy: Serve warm, or store in an airtight container for up to a week. These cookies pair wonderfully with a cup of milk or your favorite tea!

                      Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 18 cookies