Print

Lemony Zucchini Cookies

Print Recipe

Deliciously soft cookies packed with fresh lemony goodness and sneaky zucchini for a delightful treat.

Ingredients

Scale
  • 1 cup grated zucchini
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/2 cup unsalted butter, softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • Zest of 1 lemon
  • 1 tablespoon lemon juice
  • 1/2 teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Prepare 1 cup of grated zucchini, squeezing out excess moisture.
  3. Cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
  4. Add the egg and vanilla extract, mixing until fully combined.
  5. Combine the dry ingredients in a separate bowl and whisk them together.
  6. Add the dry mixture to the wet mixture, mixing until no flour streaks remain.
  7. Fold in the grated zucchini and lemon juice gently.
  8. Scoop rounded tablespoons of dough onto a parchment-lined baking sheet.
  9. Bake for 12-15 minutes or until edges are golden brown.
  10. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Notes

Serve warm with whipped cream or vanilla ice cream. These cookies can also be frozen for up to three months.

Nutrition

Keywords: cookies, zucchini, lemon, dessert, baking

Find it online: https://flavorvia.com/minute-zesty-lemon-zucchini-cookies-spring-refresh/