Zucchini and pecan cookies

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.