Zucchini Bread Cookies
- 15m Prep Time
- 25m Cook Time
- 40m Ready In
These zucchini bread cookies combine grated zucchini with crunchy peanuts and salty pretzels for a sweet and salty snack. They are soft, chewy, and perfect for using up pantry odds and ends.
Ingredients
- 789 ml all-purpose flour
- 78.9 ml cornstarch
- 7.39 ml baking powder
- 6.16 ml baking soda
- 7.39 ml kosher salt
- 296 ml unsalted butter at room temperature
- 355 ml packed brown sugar
- 177 ml granulated sugar
- 2 large eggs
- 14.8 ml pure vanilla extract
- 237 ml grated zucchini
- 177 ml chopped peanuts
- 177 ml broken pretzels
Nutrition (per serving, estimated)
Estimated based off 10 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 906 mg
- Iron: 28.8 mg
- Magnesium: 318 mg
- Phosphorus: 1305 mg
- Potassium: 1738 mg
- Zinc: 8.16 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 789 ml all-purpose flour
- 78.9 ml cornstarch
- 7.39 ml baking powder
- 6.16 ml baking soda
- 7.39 ml kosher salt
- 355 ml packed brown sugar
- 177 ml granulated sugar
- 2 large eggs
- 14.8 ml pure vanilla extract
- 237 ml grated zucchini
- 177 ml chopped peanuts
- 177 ml broken pretzels
Prepare
- 296 ml unsalted butter, at room temperature
Let's Cook
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Step 1.
Preheat the oven to 350°F. Line 2 large baking sheets with parchment paper. In a medium bowl, whisk together 3⅓ cups all-purpose flour, ⅓ cup cornstarch, 1½ teaspoons baking powder, 1¼ teaspoons baking soda, and 1½ teaspoons kosher salt; set aside.
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Step 2.
Using an electric mixer, beat 1¼ cups (2½ sticks) unsalted butter (at room temperature), 1½ cups packed brown sugar, and ¾ cup granulated sugar in a large bowl on medium speed until creamy, about 3 minutes. Beat in 2 large eggs, one at a time, until combined, then beat in 1 tablespoon pure vanilla extract.
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Step 3.
Reduce mixer speed to low and gradually add the flour mixture, stirring until just combined. Fold in 1 cup grated zucchini, ¾ cup chopped peanuts, and ¾ cup broken pretzels until evenly distributed.
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Step 4.
Drop scant ⅓ cupfuls of dough onto the prepared baking sheets, spacing them about 1 inch apart. Bake until the bottoms are golden brown, 20 to 25 minutes. Let the cookies cool on the baking sheets on a wire rack.