Lemon-Zucchini Cornmeal Cookies
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Zucchini is a versatile vegetable that can be used in both sweet and savory dishes. It adds moisture and a subtle flavor to these lemony cornmeal cookies.
This is vegetarian recipe. Dish can be prepared in 32 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Lemon-Zucchini Cornmeal Cookies
Ingredients
Instructions
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Preheat the oven to 350°F (175°C).
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Grate the zucchini and squeeze out any excess moisture.
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In a mixing bowl, cream together the butter and granulated sugar until light and fluffy.
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Beat in the egg, lemon zest, lemon juice, and vanilla extract.
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In a separate bowl, whisk together the all-purpose flour, cornmeal, baking powder, and salt.
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Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
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Fold in the grated zucchini.
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Drop spoonfuls of the dough onto a baking sheet lined with parchment paper.
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Bake for 10-12 minutes, or until the edges are golden brown.
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Allow the cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
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Once cooled, dust the cookies with powdered sugar.
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Enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 25g9%
- Sugars 12g
- Protein 2g4%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.