Description
Soft, tender cookies made with shredded zucchini and fresh lemon zest, offering a moist, subtly sweet treat. A versatile recipe perfect for using excess summer zucchini, with a bright citrus aroma and no added alcohol or pork products.
Ingredients
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar, packed
2 large eggs, beaten
1.5 cups grated zucchini (well-drained)
Zest of 2 lemons
1 tsp lemon juice
Instructions
Preheat oven to 350°F (175°C)
Whisk together flour, baking powder, and salt in a bowl
In a separate bowl, cream softened butter with granulated and brown sugars until light and fluffy
Add beaten eggs, lemon zest, and lemon juice; mix thoroughly
Gradually blend in dry ingredients until just combined
Stir in grated zucchini (squeeze moisture before adding)
Drop rounded tablespoons onto parchment-lined baking sheets, spacing 2 inches apart
Bake for 12–14 minutes until edges are golden but centers are slightly soft
Transfer to a wire rack and cool completely
Notes
Grate zucchini using a box grater and thoroughly drain moisture with a paper towel to prevent sogginess
Use a micrograter or zester for fine lemon zest
Store in an airtight container for 3 days
Can freeze unbaked cookie dough for up to 2 months
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 14g
- Sodium: 110mg
- Fat: 8g
- Saturated Fat: 5g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg