Ingredients
Equipment
Method
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Sift together the all-purpose flour, baking soda, salt, and ground cinnamon in a medium bowl.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar for about 2-3 minutes.
- Incorporate one large egg into the buttery mixture, mixing until fully combined.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined.
- Fold in the grated zucchini, finely grated carrots, and toasted pecans with a spatula.
- Drop rounded teaspoons of dough onto the prepared baking sheet, leaving space between each mound.
- Bake for 13-15 minutes until the edges are golden brown and the centers are slightly soft.
- Allow the cookies to rest for a few minutes before transferring to a wire rack to cool.
Nutrition
Notes
Squeeze excess moisture from zucchini and carrots before adding to dough. Store in an airtight container for optimal freshness.