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Soft-Batch Zucchini Cookies Recipe with White Chocolate and Toasted Pecans

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Tender, moist soft-batch zucchini cookies loaded with melting white chocolate and toasted pecans, delivering a perfect chewy texture with warm spices.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) packed brown sugar
  • 1/4 cup (50g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups grated zucchini (about 1 medium zucchini), lightly squeezed dry
  • 1 cup (175g) white chocolate chips
  • 3/4 cup (about 90g) toasted pecans, chopped

Instructions

  1. Toast the pecans in a dry skillet over medium heat for about 5 minutes until fragrant and lightly browned. Remove from heat and let cool.
  2. Grate the zucchini using a box grater or food processor. Place grated zucchini in a clean kitchen towel or cheesecloth and squeeze out excess moisture.
  3. In a large bowl, whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
  4. In a separate large bowl, use an electric mixer to beat the softened butter with brown and granulated sugars until light and fluffy, about 2-3 minutes.
  5. Beat in the eggs one at a time, then add vanilla extract. Mix until just combined.
  6. Fold the grated zucchini gently into the wet mixture, distributing it evenly without overmixing.
  7. Gradually add the dry ingredients to the wet, folding carefully until just combined.
  8. Fold in white chocolate chips and toasted pecans gently until evenly mixed.
  9. Using a cookie scoop or two spoons, drop rounded tablespoons of dough onto a lined baking sheet, spacing about 2 inches apart. Chill dough for 15 minutes if too soft.
  10. Bake in a preheated oven at 350°F (175°C) for 10-12 minutes until edges are set but centers still look slightly underbaked.
  11. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Squeeze out zucchini moisture thoroughly to avoid soggy cookies. Toast pecans in a dry skillet to enhance flavor. Avoid overmixing the dough to keep cookies tender. Bake until edges are set but centers remain slightly underbaked for soft-batch texture. Dough can be chilled up to 24 hours before baking. Cookies store well at room temperature for 3 days or frozen for up to 3 months.

Nutrition

Keywords: zucchini cookies, soft-batch cookies, white chocolate, toasted pecans, easy baking, moist cookies, vegetable dessert

Find it online: https://coracooks.com/soft-batch-zucchini-cookies-recipe-with-white-chocolate-and-toasted-pecans-made-easy/