Description
Zucchini Sandwich Cookies are deliciously unconventional treats that combine the moistness of zucchini with sweet flavors, making them a delightful dessert option.
Ingredients
- 2 cups grated zucchini (about 2 medium zucchinis, excess moisture squeezed out)
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup chopped walnuts or pecans (optional)
- 1 cup chocolate chips (optional)
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- In a large mixing bowl, combine the grated zucchini, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until well blended.
- In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If using, fold in the chopped nuts and chocolate chips.
- Drop tablespoon-sized scoops of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
- While the cookies are cooling, prepare the filling by beating the softened butter until creamy. Gradually add the powdered sugar, vanilla extract, and milk, mixing until smooth and fluffy.
- Once the cookies are completely cool, spread a generous amount of filling on the flat side of one cookie and top with another cookie to create a sandwich. Repeat with the remaining cookies.
Notes
- These cookies can be stored in an airtight container at room temperature for up to 3 days.
- For a healthier version, substitute half of the all-purpose flour with whole wheat flour.
- Add a pinch of sea salt to the filling for a sweet and salty flavor contrast.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 15g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg