Zucchini-Lemon Cookies  Zucchini-Lemon Cookies 13789 zucchini lemon cookies

Zucchini-Lemon Cookies

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  • Serves
Author Notes

This will maybe maybe maybe also drag in either category – Desserts or Vegetables. My mother-in-guidelines gave me this recipes a couple of years previously as soon as I confessed to her my dependancy to zucchini. She had learned receive this at some level of a cooking class when she became as soon as in school and saved the handwritten recipe in her binder. What she gave me became as soon as a checklist of substances in her most attention-grabbing script and I figured out the rest. I treasure the refreshing gentle model of these cookies, plus they are a immense formula to deplete any surplus of zucchini in my kitchen! —Kelsey Banfield

Take a look at Kitchen Notes

After we first saw this recipe, we knew we had to purchase a gaze at it. TheNaptimeChef had design up with a way we would never considered sooner than, and we were each intrigued and hopeful. These cookies are soft and ultra-lemony, the crisp buttery unpleasant anchoring a comfy, cakey dome. The zucchini is refined, nonetheless each few bites it makes its presence known with a satisfying, vegetal undertone. After our first model, we agreed that these brought to mind a as a lot as date-day English tea cake — we felt a hankering for a cuppa. The cookies were browning quite too fleet after the predominant 12 minutes, so we grew to change into the warmth all the vogue down to 350 degrees for the last 3. If, treasure we did, you consume unlit baking sheets, it is possible you’ll maybe maybe maybe possibly also prefer to realize the same. The cookies are perfectly cooked when they’ve a soft smattering of sunshine brown “freckles” on top. – A&M —The Editors

  • Take a look at Kitchen-Authorized

  • Your Handiest Zucchini or Summer season Squash Recipe
    Contest Winner


  • 2 cups

    All-reason flour

  • 1 teaspoon

    baking powder

  • 1 pinch

    low salt

  • 3/4 cup

    unsalted butter, room temperature

  • 3/4 cup


  • 1


  • 2 tablespoons

    unique lemon zest

  • 1 cup

    shredded zucchini
  1. Preheat oven to 375.
  2. In a separate bowl combine flour, baking powder and salt. Establish apart.
  3. Mix butter and sugar in a mixer, beat till gentle and fluffy.
  4. Add egg and mix till integrated. Add lemon zest and zucchini, mix till fully blended.
  5. With the mixer on low, slowly add the flour mixture to the moist substances till all of the flour has been added and is fully jumbled in. Compose now not overbeat.
  6. Drop by rounded teaspoon onto a ready cookie sheet and bake for 14-16 minutes, or till edges of cookie are golden.

Home cook dinner, food blogger, cookbook writer, wine lover, avid traveler, and mother of two young teenagers. Take a look at out my books: The Naptime Chef: Fitting Mammoth Food into Family Existence (2012), and The Family Calendar Cookbook: From Birthdays to Bake Sales, Factual Food to Elevate You By the Yr (2015), Working Press.

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