by KelseyTheNaptimeChef
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my 33 recipes »
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by Sarah Shatz
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by Kabocha
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by KelseyTheNaptimeChef
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by mesato
A&M's Testing Notes:
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Expand2 cups All-purpose flour Ask a question about this ingredient
1 teaspoon baking powder Ask a question about this ingredient
1 pinch coarse salt Ask a question about this ingredient
3/4 cups unsalted butter, room temperature Ask a question about this ingredient
3/4 cups sugar Ask a question about this ingredient
1 Egg Ask a question about this ingredient
2 tablespoons fresh lemon zest Ask a question about this ingredient
1 cup shredded zucchini Ask a question about this ingredient
Preheat oven to 375.
Ask a question about this stepIn a separate bowl combine flour, baking powder and salt. Set aside.
Ask a question about this stepCombine butter and sugar in a mixer, beat until light and fluffy.
Ask a question about this stepAdd egg and mix until incorporated. Add lemon zest and zucchini, mix until fully combined.
Ask a question about this stepWith the mixer on low, slowly add the flour mixture to the wet ingredients until all of the flour has been added and is completely mixed in. Do not overbeat.
Ask a question about this stepDrop by rounded teaspoon onto a prepared cookie sheet and bake for 14-16 minutes, or until edges of cookie are golden.
Ask a question about this stepJust made these, had ran out of all purpose flour so used 1 1/2 cup of gram flour and 1/2 cup of wholemeal flour. They are super yummy, great recipe
I tried this last night and thought perhaps the addition of some vanilla would boost the flavor.
The texture was great,very light and airy but the taste was somewhat flat. I will try this again with some vanilla and then perhaps some ground rosemary.
it's a cookie, it's a biscuit, it's a scone....whatever you want to call it, it's delicious ! My anti-green super-picky 8yr old devoured these. I have some lemon basil from this week's CSA box and I'm planning to make another batch adding that to the mix...can't wait !
I made this cookie recipe last night, but instead of zucchini I used carrots and instead of lemon zest I used orange zest. My mother-in-law was watching me looking sceptical but they turned out beautifully. We served them with Marscapone Cheese smeared on top and tea. So delicious!
What a great idea!
Yum, yum, yum! I JUST pulled these out of the oven took one bight and had to join the blog to comment. They are perfect and fluffy and scrumptious! I used vanilla sugar and am in love with these cookie gems! Amazing recipe.
I am so glad!
Oh, wow! I just made these and it is a good thing I am training for a race, or I would eat them all! Delicious. Perfect, light, fluffy, yummy. I did add a little vanilla to the batter and next time, I may go all out and add some finely chopped dried cranberries. Yes! I am now imaging all of the ways to test out new cookie recipes without looking like I am!
Yum! Enjoy!
I just baked up a batch. They taste delicious, but are a little flat (well, flatter than the ones in the pictures). Not sure what I can do to make them puff up more, but they are still pretty light...
Don't you just love logging in and finding something as scrumptious as these cookies? I absolutely adore Food52 for this very reason. It is such delight to go skipping through the pages of this site, always on the lookout for the next inspiration.
Thank you Ladies...
So glad to see your comment -- it's fun for us, too, because we never know what recipes people will upload. Week after week, we're delighted by the creativity of the community. Thanks for being part of it.
Made them today with the bumper-crop of zucchini around here - delicious! Thanks!
Just delicious! Airy and cake-like ... perfect with tea or a latte in the morning, too.
I followed the "finish at 350 for the last 3 minutes" and they came out superb.
I'm going to try and make these with gluten-free flour. I will let you know how they turn out! Thanks for sharing....
Have you tried Martha Stewart's Lemon-Zucchini Cornmeal Cookies (it's her Cookie of the Day for today)? She uses powdered sugar & adds cornmeal.
Really great one! I added a little cinnamon and cloves because this time of year I love these spices. And now that they're out of the oven, I'm thinking about making them into cookie sandwiches for a party I'm going to tomorrow night with cream cheese icing with lemon as the filling. Or I might skip dinner and just eat them now. Really great recipe.
Love this one. I did alter the ingredients due to last-minute inspiration. I picked fresh zuke from the garden. I ran out of Meyer lemons from our tree so I used orange peel instead. I also added a dash of Tahitian vanilla extract to the wet mix. I must admit, I ate the whole batch (almost!). Excellent recipe.
Steven is the author of the best-selling Barbecue Bible and the host of two grilling TV shows: The Primal Grill and Barbecue University.
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We didn't end up using the full zucchini.
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Grating the zucchini is surprisingly satisfying.
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Creaming together the butter and sugar until creamy and light.
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We found that to get 2T of lemon zest, we needed 2 lemons.
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We added the flour slowly with the mixer on low. We were wary, but it worked like a charm.
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Merrill had an ingenious trick for keeping the parchment on the cookie sheet -- dab a touch of batter on the corners, and press the parchment down on top!
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The cookies baked quickly at 375, so after 12 minutes we lowered the temperature to 350. They took 15 minutes in all, and were lovely and golden on the bottoms. The tops of the cookies had just barely begun to show the slightest hint of color, and they were perfectly cakey.
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Pretty!
I substituted 1C of flour with whole wheat flour, added 1/4 tsp vanilla, and used 1/4 of olive oil along with 1 stick, or 1/2 cup of butter. I would make these again and experiment using more zucchini. They are incredibly scrumptious, but I felt as though the rest of the flavors,the bright lemon, the perfect hint of salt, balanced sweetness, overwhelmed what the zucchini could have offered. Thanks for a great cookie to take to Easter Brunch!