While everyone knows I’m a huge fan of chocolate, I was happy to find a baked good that used zucchini that didn’t involve chocolate. The freshness of the lemon really brings out the zucchini and makes you feel like you are eating something light and good for you! Plus, you can see the beautiful bits of yellow and green throughout the cookie. These cookies were so good, that we ate a good portion of them before I could even put the glaze on! Another great thing about these cookies is they are egg free. As a mom of a child with a minor egg allergy, it’s nice to find recipes for baked goods that don’t include them!

Zucchini Lemon Cookies

Ingredients

For the cookies

• 1 medium zucchini, shredded (about 2 cups)
• 1 1/2 cups white whole wheat flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup raw cane sugar
• 1/2 tsp vanilla extract
• 1/2 tsp lemon zest
• 2 Tbsp 1% milk

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For the glaze

• 1/2 cup powdered sugar
• 2 Tbsp 1% milk
• 1/4 tsp lemon zest

Place the shredded zucchini in a colander lined with a kitchen cloth and let it sit for about 30 minutes. This will allow some of the moisture of the zucchini to drain.

Pre-heat oven to 375 F. Line a baking sheet with parchment paper or a Silpat.

In a medium bowl, combine the flour, baking powder, and salt and whisk to combine.

In a large bowl or stand mixer, beat the butter for about a minute. Add the sugar and beat for 1 to 2 minutes, until light and fluffy. Add the vanilla, lemon zest, and milk and beat until combined. Add the flour mixture in batches and mix until combined. Fold in the zucchini.

Using a tablespoon, scoop balls of the cookie dough on to the baking sheet. Flatten the cookie slightly with your finger. Bake for 13 to 16 minutes, or until just barely golden brown. The cookies won’t appear done, but they’ll set as they cool.

For the glaze, which together the powdered sugar, milk, and lemon zest until combined. Using a knife or pastry brush, glaze the tops of the cooled cookies. Allow to set for 5 minutes.

As always with zucchini baked goods, keep these in the refrigerator!

Makes 24 cookies.

Nutritional Information per cookie: calories 110, fat 4g, protein 1g, carbohydrates 18g, dietary fiber 1g.

Adapted from Kiwi Mazagine