Imagine biting into a soft and chewy cookie with a hint of green peaking through. Chewy Zucchini Cookies with Apricots and Pistachios have a harmonious blend of flavors in a little package. These cookies strike the perfect balance of indulgence and healthful.
Do you have a bumper crop of zucchini this summer? Chewy Zucchini Cookies with Apricots and Pistachios is a recipe that makes delightful treats with this popular vegetable and is a great way to use some extra zucchini you may have on hand.
Why This Recipe Works
The ingredients in this zucchini cookie recipe work together to provide both flavor and texture.
- Zucchini adds moistness allowing the cookies to be chewy.
- The bits of apricot are like tiny little jewels in the cookies. They bring bright color as well as a burst of tanginess which complements the zucchini.
- Rough chopped pistachios bring crunch which is a great contrast in the chewy cookies. Use roasted and salted pistachios for rich nut flavor. The color of the pistachios is a beautiful partner with the apricots.
Ingredients
Cookie-Ingredients.
Unsalted Butter - Browning the butter adds incredibly rich and nutty flavor.
Fresh Zucchini - The zucchini brings so many benefits to these cookies. It is a healthful ingredient that provides moistness for a chewy texture, color, and a pleasant flavor.
Pistachios - Pistachios provide a delightful crunch as well as color and a creamy, nutty flavor.
Apricots - Dried apricots add their concentrated flavor and tanginess.
All-purpose flour - For structure.
Light Brown Sugar - The touch of molasses in the brown sugar adds depth of flavor, especially when combined with the brown butter. Light brown sugar helps to make chewy cookies.
Baking powder and soda - Chemical leaveners gives a little lift to the cookies.
Salt - Just a small amount of salt due to the salted nuts.
Egg - Eggs provide protein and fat.
Vanilla Extract - For flavor and aroma.
How to Make Zucchini Cookies Recipe
There are a couple of steps that need to be taken cake of prior to mixing the batter.
Browning Butter
Brown 8 tablespoons of unsalted butter. Add the butter to a small skillet over medium heat. Let the butter melt and start to bubble. As the butter cooks, the milk solids will start to turn brown.
When the butter is golden brown and there is a layer of small bubbled foam on the top surface, it is time to remove the butter from the pan. This takes less than 5 minutes. Pour it into a small bowl, scraping the bottom to release the brown bits. If you leave the butter in the pan, it will continue to brown until it is burned. Let the butter come to room temperature as you prepare the rest of the recipe.
Prepare the Zucchini
Using the side of a box grater with the largest holes, shred the zucchini. You will need 1 cup, firmly packed.
Lay a double layer of paper towels on the counter. Distribute the grated zucchini in a thin layer across the paper towels. Add a double thickness of paper towels on top of the zucchini. Lay two sheet pans on top of the paper towels as a weight for 30 minutes. This process will drain excess water from the zucchini.
Prepare Apricots and Pistachios
Give the pistachios a rough chop. You want some texture from the nuts in the cookies.
Cut each dried apricot in half lengthwise. Then cut across the apricot halves so that you have small diced pieces.
Combine Dry Ingredients
Preheat oven to 350°.
After the zucchini has been draining for 20 minutes, start to prepare the cookie dough.
In a medium bowl, mix the all-purpose flour, brown sugar, baking powder, baking soda, and salt. Using a whisk, make sure the brown sugar is thoroughly incorporated into the flour mixture. Break up any lumps of sugar.
Combine Wet Ingredients
In the other medium-sized bowl, whisk together the cooled brown butter, the egg, and the vanilla extract.
The wet ingredients will be thick. If they start to set and harden as the butter cools, you can microwave it for 8-10 seconds.
Combine Cookie Dough
In a large bowl, add the wet ingredients to the dry ingredients. Using a rubber spatula, completely incorporate the flour into the butter mixture. It helps to press down with the back of the spatula.
Keep mixing until all the flour is combined into the wet ingredients. The mixture will be very dry and somewhat crumbly.
Add the shredded zucchini, chopped pistachios, and diced apricots to the cookie dough bowl. Using the back of the rubber spatula, press the cookie ingredients together. The dough will start to come together as the moisture of the zucchini combines with the other ingredients.
Continue to press the ingredients together with the spatula until everything is thoroughly combined.
Scoop and Bake Cookies
Place a sheet of parchment paper on each sheet pan. Using a medium cookie scoop, lay the mounds of cookie dough on the prepared baking sheet. I position two cookies in a row and alternate the spacing of the following cookies. This is so the hot air of the oven can easily circulate among the cookies.
Rotate the sheet pans in the oven after 7 minutes for even baking of the cookies.
Bake the cookies for 12-15 minutes until they are starting to turn golden brown. Place the cookies on a wire rack to cool.
FAQ
- How to store cookies Store the cookies in an airtight container. You do not need to refrigerate them but they will start to get stale if left out of a container.
- Do I need an electric mixer to make the cookies? This recipe does not require a mixer. You can mix the cookie dough by hand with a spatula.
- Can the cookies be frozen? Yes, you can freeze the cookies. Lay them in a single layer on a baking cookie sheet and freeze. The cookies can then be put in a ziplock freezer bag.
- Is it necessary to peel the zucchini before shredding it? No need to peel the zucchini. The peel adds a spot of color and some texture.
- Like a little spice? Add a hint of cinnamon.
- Adjusting salt If you are using unsalted pistachios, increase the salt to ½ teaspoon.
- What size cookie scoop? A medium cookie scoop that holds 1 ½ tablespoons was used in this recipe, making 2" cookies.
Zucchini Recipes
Explore the versatility of zucchini in this unique cookie recipe. While the zucchini imparts a mild taste, the yummy flavors of dried apricots and the crunchy pistachios are a great way to add a little zing to these delicious treats.
Dive into this recipe and try Chewy Zucchini Cookies with Apricots and Pistachios .
If are interested in exploring other zucchini recipes here are a few to try -
https://tenpoundcakecompany.com/crispy-zucchini-fritters/
https://tenpoundcakecompany.com/savory-breakfast-galette/
https://tenpoundcakecompany.com/zucchini-frittata-with-tomato-jam/
Recipe
Chewy Zucchini Cookies with Apricot and Pistachio
Equipment
- 2 sheet pans
- 1 box grater
- paper towels
- 1 small skillet
- 1 rubber spatula
- 2 medium bowls
- 1 large bowl
- 1 whisk
- 1 cookie scoop The one used to make 24 cookies holds 1 ½ tablespoons of batter..
- 1 metal spatula
- measuring cups 1 cup, ½ cup, ¼ cup
- measuring spoons ½ teaspoon,
- parchment paper
- 1 wire rack
Ingredients
- 1 stick unsalted butter (8 tablespoons, 4 ounces, 113 grams)½ cup ½
- 1 cup shredded zucchini, tightly packed (6.5 ounces/ 184 grams)
- ½ cup roasted and salted pistachios (2.5 ounces/71 grams)
- ½ cup small diced dried apricots (4 ounces/112 grams)
- 1¾ cup all-purpose flour (7.2 ounces/205 grams)
- ¾ cup light brown sugar, tightly packed (5.2 ounces/146 grams)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 egg
- 1½ teaspoons vanilla extract
Instructions
Brown Butter
- Brown 8 tablespoons of butter. Add the butter to a small skillet over medium heat. Let the butter melt and start to bubble. As the butter cooks, the milk solids will start to turn brown.
- When the butter is golden brown and there is a layer of small-bubbled foam, it is time to remove the butter from the pan. This takes less than 5 minutes. Pour it into a small bowl, scraping the bottom to release the brown bits. If you leave the butter in the pan, it will continue to brown until it is burned. Let the butter come to room temperature as you prepare the rest of the recipe.
Prepare the Zucchini
- Using the side of a box grater with the largest holes, shred the zucchini. You will need 1 cup, firmly packed.
- Lay a double layer of paper towels on the counter. Distribute the grated zucchini in a thin layer across the paper towels. Add a double thickness of paper towels on top of the zucchini. Lay the two sheet pans on top of the paper towels as a weight for 30 minutes. The excess liquid in the zucchini will drain onto the paper towels.
Prepare Pistachios and Apricots
- Give the pistachios a rough chop. You want some texture from the nuts in the cookies.
- Cut each dried apricot in half lengthwise. Then cut across the apricot halves so that you have small diced pieces.
Combine Dry Ingredients
- Preheat oven to 350°.
- After the zucchini has been draining for 20 minutes, start to prepare the cookie batter.
- In a medium-sized bowl, mix the all-purpose flour, brown sugar, baking powder, baking soda, and salt. Using a whisk, make sure the brown sugar is thoroughly incorporated into the dry ingredients. Break up any lumps of sugar.
Combine Wet Ingredients
- In the other medium-sized bowl, whisk together the cooled brown butter, the egg, and the vanilla extract.
- The wet ingredients will be thick. If they start to set and harden as the butter cools, you can microwave it for 8-10 seconds.
Combine Cookie Batter
- In a larger bowl, add the wet ingredients to the dry ingredients. Using a rubber spatula, completely incorporate the flour into the butter mixture. It helps to press down with the back of the spatula.
- Keep mixing until all the flour is mixed into the wet ingredients. The mixture will be very dry and somewhat crumbly.
- Add the shredded zucchini, chopped pistachios, and diced diced apricots to the cookie batter bowl. Using the back of the rubber spatula, press the cookie ingredients together.
- The batter will start to come together as the moisture of the zucchini combines with the other ingredients.
- Continue to press the ingredients together with the spatula until everything is thoroughly combined.
Scoop and Bake Cookies
- Place a sheet of parchment paper on each sheet pan.
- Using a cookie scoop, lay the mounds of cookie batter on the prepared sheet pans. I position two cookies in a row and alternate the spacing of the following cookies. This is so the hot air of the oven can easily circulate among the cookies.
- Using a cookie scoop, lay the mounds of cookie batter on the prepared sheet pans. I position two cookies in a row and alternate the spacing of the following cookies. This is so the hot air of the oven can easily circulate among the cookies.
- Rotate the sheet pans in the oven after 7 minutes for even baking of the cookies.
- Bake the cookies for 12-15 minutes until they are starting to turn golden brown. Place the cookies on a wire rack to cool.
Notes
FAQ
- How to store cookies Store the cookies in an airtight container. You do not need to refrigerate them but they will start to get stale if left out of a container.
- Do I need a electric mixer to make the cookies? This recipe does not require a mixer. You can mix the cookie dough by hand with a spatula.
- Can the cookies be frozen? Yes you can freeze the cookies. Lay them in a single layer on a baking cookie sheet and freeze. The cookies can then be put in a ziplock freezer bag.
- Is it necessary to peel the zucchini before shredding it? No need to peel the zucchini. The peel adds a spot of color and some texture.
- Like a little spice? Add a hint of cinnamon.
- Adjusting salt If you are using unsalted pistachios, increase the salt to ½ teaspoon.
- What size cookie scoop? A medium cookie scoop that holds 1 ½ tablespoons was used in this recipe, making 2" cookies.
Nutrition
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