Ingredients
Equipment
Method
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Combine flour, baking soda, salt, and cinnamon in a mixing bowl and sift together. Set aside.
- In another bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg to the creamed mixture and beat until fully incorporated.
- Gradually mix in the dry ingredients into the wet mixture until just combined.
- Fold in the shredded zucchini, grated carrots, and chopped pecans into the dough.
- Scoop rounded tablespoons of dough onto the prepared baking sheet, spaced apart.
- Bake for 13-15 minutes until the edges are golden brown and the centers are soft.
- Cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Nutrition
Notes
Squeeze excess moisture from zucchini and carrots before adding to prevent wet cookies. Toasting pecans enhances their flavor. Store in an airtight container with a slice of bread to maintain moisture.