Photo of Zucchini and pecan cookies by WW

Zucchini and pecan cookies

3
3
3
SmartPoints® value per serving
Total Time
35 min
Prep
20 min
Cook
15 min
Serves
20
Difficulty
Easy

Ingredients

Zucchini

1 cup(s), grated

Table salt, iodised

½ tsp

Reduced fat oil spread

100 g

Sweetener, xylitol

cup(s), (70g)

Egg(s)

1 medium

Plain wholemeal flour

1¼ cup(s), (185g)

Baking powder

1 tsp

Ground cinnamon

½ tsp

Pecans

30 g, (¼ cup) finely chopped

Sultanas

40 g, (¼ cup)

Shredded or desiccated coconut

¼ cup(s), (20g)

Instructions

  1. Preheat oven to 180°C or 160°C fan-forced. Line 2 baking trays with baking paper.
  2. Combine zucchini and salt in a sieve set over a bowl. Set aside for 5 minutes to drain. Squeeze excess moisture from zucchini. Discard liquid.
  3. Using electric beaters, beat spread and xylitol in a small bowl until light and fluffy. Beat in egg. Fold in sifted flour, baking powder and cinnamon, then pecans, sultanas, coconut and zucchini until combined.
  4. Drop level tablespoons of mixture, 5cm apart, onto prepared trays. Bake for 12–15 minutes or until golden. Cool cookies on trays for 5 minutes before transferring to a wire rack to cool completely. Serve.

Notes

• Store in an airtight container for up to 4 days. • Add it: 1 tbs black chia seeds with coconut in Step 3. • Swap it: Zucchini for grated carrot.