Two dessert recipes in a row! I’m not sure what has gotten into me, but I kinda like it. Granted, desserts tend to be a touch more time consuming then putting together a salad or pizza, but I assure you this cookie recipe is easy, can be done without an electric mixer, and comes together in under 30 minutes, prep and baking time included!
These are cake like in texture — a soft and buttery base and a pillowy texture. They reminded me of a yeast free British tea cake. The addition of lemon zest and juice make them undeniably bright and fresh with a slight vegetal undertone of the zucchini. These are great for your garden’s surplus of this super versatile vegetable! Serve with a latte or tea for an afternoon snack, or even breakfast. I won’t tell!
zucchini lemon cookies.
adapted from Food52 cookbook.
2 cups unbleached, all purpose flour
1 teaspoon baking powder
pinch of coarse sea salt
1/2 cup of unsalted butter, softened
3/4 cup sugar
2 tablespoons freshly grated lemon zest
1 tablespoon of lemon juice
1 cup of shredded/grated zucchini
Preheat oven to 350 degree. Line a baking sheet with parchment or aluminum foil and spray with nonstick cooking spray.
In a medium bowl, mix together the flour, baking powder and salt. Set aside.
In a large bowl, beat together the softened butter and sugar until light and fluffy. Add in the egg and whisk. Add the zucchini and lemon zest and juice until well combined. Add the flour mixture in thirds, mixing until just combined. Do not over mix or over beat if using an electric mixer.
Spoon rounded tablespoons on to the baking sheet. Bake for 16-18 minutes. Let cool for 1-2 minutes on the baking sheet and then transfer to a cooling rack.
Keep in an airtight container. Makes 24 cookies.
**Please use organic ingredients wherever possible**