Zucchini-Lemon Cookies
We didn't end up using the full zucchini.
Grating the zucchini is surprisingly satisfying.
Creaming together the butter and sugar until creamy and light.
We found that to get 2T of lemon zest, we needed 2 lemons.
We added the flour slowly with the mixer on low. We were wary, but it worked like a charm.
Merrill had an ingenious trick for keeping the parchment on the cookie sheet -- dab a touch of batter on the corners, and press the parchment down on top!
The cookies baked quickly at 375, so after 12 minutes we lowered the temperature to 350. They took 15 minutes in all, and were lovely and golden on the bottoms. The tops of the cookies had...
Pretty!
Author Notes: This could go in either category - Desserts or Vegetables. My mother-in-law gave me this recipes a few years ago when I confessed to her my addiction to zucchini. She had learned how to make this during a cooking class when she was in college and kept the handwritten recipe in her binder. What she gave me was a list of ingredients in her perfect script and I figured out the rest. I love the refreshing light taste of these cookies, plus they are a great way to use up any surplus of zucchini in my kitchen! —Kelsey Banfield
Food52 Review: When we first saw this recipe, we knew we had to try it. TheNaptimeChef had come up with a concept we'd never considered before, and we were both intrigued and hopeful. These cookies are delicate and ultra-lemony, the crisp buttery base anchoring a tender, cakey dome. The zucchini is subtle, but every few bites it makes its presence known with a pleasant, vegetal undertone. After our first taste, we agreed that these brought to mind a modern-day English tea cake -- we felt a hankering for a cuppa. The cookies were browning a bit too quickly after the first 12 minutes, so we turned the heat down to 350 degrees for the last 3. If, like we did, you use dark baking sheets, you may want to do the same. The cookies are perfectly cooked when they have a delicate smattering of light brown "freckles" on top. - A&M —The Editors
Serves 24
- 2 cups All-purpose flour
- 1 teaspoon baking powder
- 1 pinch coarse salt
- 3/4 cup unsalted butter, room temperature
- 3/4 cup sugar
- 1 Egg
- 2 tablespoons fresh lemon zest
- 1 cup shredded zucchini
- Preheat oven to 375.
- In a separate bowl combine flour, baking powder and salt. Set aside.
- Combine butter and sugar in a mixer, beat until light and fluffy.
- Add egg and mix until incorporated. Add lemon zest and zucchini, mix until fully combined.
- With the mixer on low, slowly add the flour mixture to the wet ingredients until all of the flour has been added and is completely mixed in. Do not overbeat.
- Drop by rounded teaspoon onto a prepared cookie sheet and bake for 14-16 minutes, or until edges of cookie are golden.
- Your Best Zucchini or Summer Squash Recipe Contest Winner!
More Great Recipes:
Desserts|Cookies|Vegetables|Zucchini
Showing out of comments
4 months ago Alex
This is a very good recipe just add a little fenogreco para engordar
about 1 year ago Sharon Benton
I love these cookies -have made them many times. Yesterday I made them subbing rosemary for the lemon zest (no lemons - lots of rosemary!) Wonderful and herby and great with tea!
about 1 year ago cbforesman
I don't usually double a recipe the very first time I make it, but after reading the comments here I went for it. (Also I had several zucchini to use up.) My six year-old son loves these cookies and requests them for his lunch box. The dough also freezes really well. I wrapped and froze it in "logs" about 2 inches diameter, then slice and bake right out of the freezer. I make them small, a thick slice cut in quarters, and roll them in raw sugar before baking. Next batch I'll try the carrot/orange version one commenter suggested below. This one is a keeper.
about 1 year ago learnoff
Just made a double batch of these - they are light, lemony and wonderful! After reading the comments (and having zested a few lemons anyway) I added 2 tablespoons of lemon juice to the batter when I added the zest and grated zucchini. Also, for the sake of consistency, I used an ice cream scoop (#60) to drop them on the cookie sheets. I wish there were a way to post photos of our finished products with our comments - they are pretty as well.
about 1 year ago hepster
I added a squeeze of lemon juice but otherwise followed the recipe exactly. These were delish--soft on the inside, crispy around the edges, a little buttery and just enough lemon-y. I will definitely make these again!
almost 2 years ago Giustina
Serves 24?? Yea right! More like 4 because they're so good. :) I only had 1/3 cup of butter on hand but they still came out perfect. Soft, cakey, lemony, buttery. Simple and so good!
about 2 years ago LindsayC608
Mine just came out of the oven. Lemony, buttery, very good! I made them very small and I love them that way.
over 2 years ago Sharon Benton
These are amazing as they are... I made a second batch and added some ground ginger and chopped up crystalized ginger. beautiful!
about 3 years ago terrytj
I loved these but mine were a bit dry. & next time for more zing I will add more zest and/or lemon juice. But everyone loved them & they vanished.
about 3 years ago Chimp
Such delicious cookies!! Of course made some adjustments. Added some lemon juice to amp up the lemon, some vanilla and toasted coconut flakes. Sublime!
about 3 years ago Shell
Delicious! This recipe makes cakey, light, buttery cookies. I would recommend draining the shredded zucchini before mixing it in. Perfect summer cookies!
about 3 years ago Sheri Perini
I will try apple sauce, coconut and a little Gold Flax meal... I think they will be healthy yummy...
about 3 years ago Sheri Perini
I would like to substitute the butter and the egg...
about 3 years ago Akiko
Though I didn't have enough butter (I had only 100g), I have wonderful cookies now. Not too sweet, it's perfect for summer :) Thank you for sharing the great recipe!
about 3 years ago S B
Followed directions exactly, and now I have the BEST way to use the backyard zukes and lemons. Delicious, light, garden-y, almost herb-like flavor. Cakey deliciousness that loves iced tea.
over 3 years ago kmpmilano
A note to anyone considering making these: you prolly won't regret doubling the recipe. They disappear quickly!
I used 2 lemons, 1.5 zucchini. Considered sprinkling some fleur de sel or powdered sugar with vanilla on them after they came out of the oven but left them as is and they were delicious.
about 4 years ago Dot1
ArmyMom - did you have to increase liquid with the coconut flour or is the zucchini wet enough? I might have to try with coconut and almond flour combined - your thoughts?
about 4 years ago ArmyMom1968
I used coconut flour and vanilla...absolutely mouth watering!
about 4 years ago Yazoolulu
These are fantastic. I made them a little larger and used them for strawberry shortcake, with macerated strawberries and fresh whipped cream. My family raved over them and there isn't a single one left!
over 4 years ago jessm
Yumm! I didn't have any zuccini so tried Homegrown Travel's idea and made the carrot and orange and lemon zest variation. Also added a small amount of vanilla. Turned out wonderfully. Thanks for the beautiful recipe.
Showing 20 out of 42 comments