Zucchini Cookies

zucchini cookies
Sheri L Giblin/Getty Images
  • Total: 30 mins
  • Prep: 10 mins
  • Cook: 20 mins
  • Servings: 24 servings
Nutritional Guidelines (per serving)
186 Calories
11g Fat
19g Carbs
3g Protein
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Nutrition Facts
Servings: 24
Amount per serving
Calories 186
% Daily Value*
Total Fat 11g 15%
Saturated Fat 5g 23%
Cholesterol 53mg 18%
Sodium 186mg 8%
Total Carbohydrate 19g 7%
Dietary Fiber 1g 4%
Protein 3g
Calcium 45mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These zucchini cookies are filled with shredded zucchini and walnuts. Add the lemon glaze or leave them unglazed. Or add some chocolate chips to the cookies and use 1 teaspoon vanilla extract instead of lemon zest.

Ingredients

Steps to Make It

  1. Gather the ingredients. Pre-heat oven to 350 F.

  2. Cream butter and granulated sugar in the bowl of a standing mixer or with a hand mixer on high speed. Beat in egg and lemon peel or extract.

  3. Beat in egg and lemon peel or extract.

  4. In a separate bowl, sift together the dry ingredients.

  5. Stir the dry ingredients into the wet ingredients, then then mix in zucchini and walnuts to form a dough.

  6. Drop tablespoon amount of the dough on greased baking sheets and bake at 350 F for 15 to 20 minutes.

  7. Meanwhile, make the glaze by combining the confectioners' sugar and lemon juice in a small bowl with a fork.

  8. When cookies are done, and cooled to room temperature, glaze with lemon glaze.

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