Lemon-Zucchini Cornmeal Cookies

Lemon-Zucchini Cornmeal Cookies recipe pinit

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.

Difficulty: Intermediate Prep Time 20 min Cook Time 12 min Total Time 32 mins
Servings: 12 Calories: 2160
Best Season: Summer

Ingredients

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Grate the zucchini and squeeze out any excess moisture.
  3. In a mixing bowl, cream together the butter and granulated sugar until light and fluffy.
  4. Beat in the egg, lemon zest, lemon juice, and vanilla extract.
  5. In a separate bowl, whisk together the all-purpose flour, cornmeal, baking powder, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  7. Fold in the grated zucchini.
  8. Drop spoonfuls of the dough onto a baking sheet lined with parchment paper.
  9. Bake for 10-12 minutes, or until the edges are golden brown.
  10. Allow the cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
  11. Once cooled, dust the cookies with powdered sugar.
  12. 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.

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