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Pecan Zucchini Carrot Cookies

These moist and tender cookies combine the flavors of zucchini, carrots, and crunchy pecans, making them a perfect treat for any occasion.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Southern
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2.5 cups plain flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon
Wet Ingredients
  • 0.75 cups butter Softened
  • 2/3 cups granulated sugar
  • 2/3 cups brown sugar Packed
  • 1 large egg
Mix-Ins
  • 1 cup shredded zucchini Squeeze excess moisture
  • 0.5 cups shredded carrot
  • 1 cup chopped pecans Can be toasted for flavor

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper, a baking mat, or lightly greasing it.
  2. In a separate bowl, sift together the flour, baking soda, salt, and cinnamon. Set this mixture aside.
  3. In a large mixing bowl, add softened butter, granulated sugar, and brown sugar. Beat the ingredients together until creamy.
  4. Add the egg and mix until fully incorporated.
  5. Gradually mix in the sifted dry ingredients.
  6. Gently fold in the shredded zucchini, carrots, and chopped pecans.
Baking
  1. Using large rounded teaspoons, drop portions of the dough onto the prepared baking sheet, leaving space between each.
  2. Bake the cookies for 13 to 15 minutes, or until golden brown.
  3. Transfer cookies to a cooling rack to cool completely before serving.

Notes

For best results, squeeze excess moisture from shredded zucchini. Use room-temperature butter for a better texture. Don’t overmix the dough.