Creating the Best Pecan Zucchini Carrot Cookies is simple when you break it down into these easy steps:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Prepare the Vegetables: Grate the zucchini and carrots. Squeeze the zucchini in a clean kitchen towel to remove excess moisture.
3. Mix Dry Ingredients: In a bowl, whisk together the flour, baking soda, baking powder, salt, and ground cinnamon.
4. Combine Wet Ingredients: In another bowl, beat together the granulated sugar, brown sugar, vegetable oil, and egg until smooth. Stir in vanilla extract.
5. Add Vegetables: Fold in the grated zucchini and carrots to the wet mixture until combined.
6. Combine Mixtures: Gradually add the dry ingredients to the wet mixture. Stir until just combined; do not overmix.
7. Add Mix-ins: Gently fold in the chopped pecans and raisins or chocolate chips if using.
8. Scoop the Dough: Use a tablespoon to scoop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
9. Bake: Place the baking sheet in the preheated oven and bake for 12-15 minutes or until the edges are golden brown.
10. Cooling: Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These straightforward steps ensure you’ll create these incredible cookies effortlessly.