Oatmeal Zucchini Cookies
4 servings
30 minutes
Oatmeal cookies with zucchini are a delicate treat with an amazing balance of sweetness and spice. This British dish combines traditional baking ingredients with the unexpected addition of zucchini, adding moisture and lightness. The history of such recipes dates back to times when home cooks sought ways to make baking more nutritious and original. The combination of oats, cinnamon, and nutmeg creates an aroma that evokes cozy memories. The cookie's flavor is soft, with pleasant caramel notes from brown sugar and a light texture thanks to the oats. It is perfect for morning tea and as a healthy snack throughout the day. This treat proves that zucchini can be not only part of main dishes but also a vibrant element in desserts.
1
Preheat the oven to 180 degrees.
2
In a bowl, beat the egg, corn oil, and both sugars well.
- Chicken egg: 1 piece
- Corn oil: 0.5 glass
- Sugar: 0.5 glass
- Brown sugar: 0.5 glass
3
In another bowl, mix flour, baking soda, salt, cinnamon, and nutmeg. Combine with the egg mixture. Then add grated zucchini and oats. Mix well.
- Wheat flour: 1 glass
- Baking soda: 0.3 teaspoon
- Salt: 0.3 teaspoon
- Ground cinnamon: 0.3 teaspoon
- Ground nutmeg: 0.3 teaspoon
- Courgette: 1 piece
- Rolled oats: 1.3 glass
4
Place 1 teaspoon of dough on a clean baking sheet, 5 cm apart. Bake for 12 minutes until golden.
