If you’re looking for a way to use up your sourdough discard while baking something unexpectedly delightful, these zucchini cookies are the perfect solution. They combine the tangy flavor of sourdough with the moistness and subtle sweetness of zucchini, resulting in a soft, flavorful treat that’s great for breakfast, snacks, or dessert. Plus, they’re easy to make and a wonderful way to reduce waste in your kitchen.
Ingredients
- 1 cup sourdough discard (unfed, at room temperature)
- 1 cup grated zucchini (about 1 medium zucchini, excess moisture squeezed out)
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/3 cup vegetable oil or melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup chocolate chips or chunks
- 1/2 cup chopped walnuts or pecans
- 1 teaspoon ground cinnamon
Optional Add-ins:
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats for easy cleanup.
- In a large mixing bowl, combine the sourdough discard, granulated sugar, and brown sugar. Whisk until well blended and slightly fluffy.
- Add the eggs, vanilla extract, and oil to the wet mixture. Beat with a whisk or hand mixer until smooth and combined.
- Grate the zucchini using a box grater or food processor. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out excess moisture. This step prevents the cookies from becoming too soggy.
- Stir the grated zucchini into the wet ingredients until evenly incorporated.
- In a separate bowl, whisk together the flour, baking soda, and cinnamon (if using). Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix, as this can make the cookies tough.
- Fold in any optional add-ins like chocolate chips or nuts, if desired.
- Using a tablespoon or cookie scoop, drop dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers look set. Keep an eye on the cookies after 10 minutes to prevent overbaking.
- Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tips
- Moisture management: Squeezing out excess moisture from the zucchini is crucial. Too much water can lead to flat, greasy cookies. Use a clean towel or cheesecloth to remove as much moisture as possible.
- Substitutions: You can replace the all-purpose flour with whole wheat flour for a nuttier flavor and added fiber. For a gluten-free version, use a 1:1 gluten-free baking flour blend.
- Storage: Store cookies in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate for up to a week or freeze for up to 3 months.
- Prevent sticking: Use parchment paper or silicone mats on your baking sheets to prevent cookies from sticking and to facilitate easy cleanup.
Serving Suggestions
These zucchini cookies are delicious on their own, but they also pair well with a dollop of Greek yogurt or a glass of cold milk. For a more decadent treat, serve them warm with a drizzle of honey or a smear of cream cheese.
Variations
- Spiced zucchini cookies: Add 1 teaspoon of ground cinnamon, nutmeg, or ginger to the dry ingredients for a warm, spiced flavor.
- Chocolate lovers: Mix in chocolate chips or chunks for a richer, more indulgent cookie.
- Nutty version: Incorporate chopped walnuts or pecans for added crunch and flavor.
- Vegan adaptation: Replace eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and use a neutral oil like coconut or canola oil.
Storage and Reheating
Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. To reheat, warm cookies in a preheated oven at 350°F (175°C) for 5 minutes or briefly microwave for 15-20 seconds to enjoy them warm and fresh.
Frequently Asked Questions
Can I use frozen zucchini?
Yes, you can use frozen zucchini. Thaw and drain excess moisture thoroughly before adding to the batter. Squeezing out moisture is especially important to prevent sogginess.
What if I don’t have sourdough discard?
If you don’t have sourdough discard, you can substitute with an equal amount of plain yogurt or buttermilk for moisture, or use baking soda with a little vinegar to mimic the tangy flavor. However, sourdough discard adds a unique flavor and helps with leavening.
Are these cookies healthy?
These cookies are a treat rather than a health food, but they do include zucchini, which adds fiber and moisture. Using whole wheat flour or reducing sugar can make them slightly healthier. Enjoy them in moderation!
Can I make these ahead of time?
Yes, you can prepare the dough a day in advance. Cover and refrigerate it overnight, then scoop and bake the next day. The flavors will meld, and the cookies will have a fresher taste.
How can I make these cookies more chewy or crispy?
For chewier cookies, slightly underbake and let them cool on the baking sheet. For crispier cookies, bake a minute or two longer until edges are deeply golden. Adjust baking time based on your preference and oven calibration.
What are some other ways to use sourdough discard?
Sourdough discard can be used in pancakes, waffles, muffins, crackers, and quick bread recipes. It adds flavor and improves texture, reducing waste while enhancing your baked goods.
This recipe offers a creative way to make the most of your sourdough discard while baking a delicious, moist, and flavorful cookie that’s perfect for any occasion. Experiment with add-ins and adjustments to make it your own, and enjoy the baking process!
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