Spicy Zucchini Drop Cookies
Spicy Zucchini Drop Cookies are moist, flavorful treats with warm spices and chopped nuts, perfect for zucchini lovers and those craving a spiced, nutty cookie.
Ingredients
- 1/2 cup butter ⓘ
- 1 cup dark brown sugar ⓘ
- 1 egg ⓘ
- 1/2 teaspoon vanilla ⓘ
- 2 cups flour ⓘ
- 1/2 teaspoon baking soda ⓘ
- 1/2 teaspoon salt ⓘ
- 1 teaspoon cinnamon ⓘ
- 1/2 teaspoon ginger ⓘ
- 1/2 teaspoon cloves ⓘ
- 1/4 teaspoon nutmeg ⓘ
- 1 cup quick oats ⓘ
- 1 cup zucchini, grated ⓘ
- 1 cup milk ⓘ
- 1/2 cup nuts, chopped ⓘ
Instructions
- Cream butter and dark brown sugar together.
- Beat in the beaten egg and vanilla extract.
- In a separate bowl, sift together flour, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.
- Gradually add the dry mixture to the creamed mixture, mixing well.
- Stir in grated zucchini and milk until evenly combined.
- Fold in chopped nuts.
- Drop spoonfuls of the batter onto a greased cookie sheet.
- Bake at 350°F (175°C) for 10 to 12 minutes until golden brown.
Tips & Substitutions
For a twist, try substituting half of the butter with applesauce for a healthier version. You can also use whole wheat flour instead of all-purpose flour for added nutrition. To enhance the spice, consider adding a pinch of cayenne pepper. Ensure that the grated zucchini is well-drained to avoid excess moisture in the batter.
Serving Suggestions
These Spicy Zucchini Drop Cookies make a delightful snack on their own or can be paired with a glass of cold milk. For a fun twist, serve them alongside Homemade Chocolate Sauce for dipping. Consider serving them as part of a dessert platter with other treats like Buttermilk Delight or as a unique addition to a brunch spread.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, place them in the refrigerator, where they can last up to a week. To reheat, microwave for a few seconds or warm in the oven at 350°F until just heated through, restoring their soft texture.
Nutrition & Diet Analysis (per serving)
Each serving of Spicy Zucchini Drop Cookies contains roughly 290 calories, with 2g protein, 23g carbohydrates, and 19g fat. It is a good source of dietary fiber (16% of the Daily Value). It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of squash instead of zucchini?
Yes, yellow squash can be used as a substitute for zucchini in this recipe. The flavor will be slightly different, but it will still provide moisture and texture to the cookies.
What can I use instead of eggs in this recipe?
You can substitute the egg with a flaxseed meal by mixing 1 tablespoon of flaxseed with 3 tablespoons of water. Let it sit for a few minutes to thicken before adding it to the mixture. This works well for a vegan option.
How can I make these cookies less sweet?
To reduce the sweetness, consider cutting down the dark brown sugar by a third or substituting some of it with unsweetened applesauce. You may also want to balance the flavors by increasing the spices slightly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).