|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||15%|
|Saturated Fat 5g||23%|
|Total Carbohydrate 19g||7%|
|Dietary Fiber 1g||4%|
|*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.|
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.
- 3/4 cup butter (softened)
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon lemon zest (finely grated)
- 2 cups all-purpose flour (9 ounces)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup zucchini (shredded)
- 1 cup walnuts (chopped; or pecans)
- For the Lemon Glaze:
- 1 cup confectioners' sugar
- 1 1/2 tablespoons lemon juice
Gather the ingredients. Pre-heat oven to 350 F.
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.
Beat in egg and lemon peel or extract.
In a separate bowl, sift together the dry ingredients.
Stir the dry ingredients into the wet ingredients, then then mix in zucchini and walnuts to form a dough.
Drop tablespoon amount of the dough on greased baking sheets and bake at 350 F for 15 to 20 minutes.
Meanwhile, make the glaze by combining the confectioners' sugar and lemon juice in a small bowl with a fork.
When cookies are done, and cooled to room temperature, glaze with lemon glaze.