Ingredients
Scale
- 2 1/2 cups plain flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 3/4 cup butter
- 2/3 cup granulated sugar
- 2/3 cup brown sugar
- 1 large egg
- 1 cup shredded zucchini
- 1/2 cup shredded carrot
- 1 cup chopped pecans
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, whisk together the flour, baking soda, salt, and cinnamon until well blended.
- In another bowl, beat the butter with granulated and brown sugars until light and fluffy. Add the egg and mix until combined.
- Gradually stir the dry mixture into the wet ingredients until just combined; do not overmix.
- Fold in the shredded zucchini, shredded carrot, and chopped pecans evenly throughout the dough.
- Drop spoonfuls of cookie dough onto a parchment-lined baking sheet, spacing them about two inches apart.
- Bake for approximately 13 minutes or until edges turn golden brown. Let cool on the baking sheet briefly before transferring to a wire rack.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (about 40g)
- Calories: 195
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg