Go Back
–+ servings
Best Pecan Zucchini Carrot Cookies

Best Pecan Zucchini Carrot Cookies That Wow Your Taste Buds

Discover the Best Pecan Zucchini Carrot Cookies, a nutritious dessert that combines health and flavor seamlessly.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 10 minutes
Total Time 40 minutes
Servings: 12 cookies
Course: Cookies
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 cup Grated Zucchini Medium-sized zucchinis for best results
  • 1 cup Grated Carrots Fresh, grated carrots work best
  • 1 cup Pecans Toasted for enhanced nuttiness
  • 1/2 cup Butter Softened for smooth mixing
  • 1 cup Granulated Sugar Adjust to taste
  • 1/2 cup Brown Sugar Can be replaced with coconut nectar
  • 1 medium Egg Flax egg can be used for vegan option
  • 2 cups All-Purpose Flour Substitute with gluten-free flour if needed
  • 1 teaspoon Baking Soda Ensure freshness for proper rise
  • 1/2 teaspoon Salt Essential for flavor balance
  • 1 teaspoon Ground Cinnamon Feel free to add other spices

Equipment

  • oven
  • mixing bowl
  • baking sheet
  • parchment paper
  • spatula
  • Mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, sift together flour, baking soda, salt, and cinnamon.
  3. In a large bowl, beat softened butter with granulated sugar and brown sugar until creamy.
  4. Add the egg and mix until fully incorporated.
  5. Gradually mix the dry ingredients into the wet ingredients until barely combined.
  6. Gently fold in grated zucchini, carrots, and toasted pecans until evenly distributed.
  7. Drop spoonfuls of dough onto the prepared baking sheet, about 2 inches apart.
  8. Bake for 13 to 15 minutes until edges are golden and centers look slightly soft.
  9. Cool on the baking sheet for 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 120mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 500IUVitamin C: 3mgCalcium: 30mgIron: 1mg

Notes

Squeeze excess moisture from zucchini and carrots to avoid wet dough. Mix gently to maintain cookie texture.

Tried this recipe?

Let us know how it was!