Monday, August 1, 2011

Zucchini Season #6: Zucchini and Lemon Cookies

To finish our week of zucchini-loving, here is a recipe which I found most unusual when I first read it. Zucchinis in cookies?? Hmm, I don't know about that. After reading the reviews, however, I decided to give them a go. After all, I had been looking for unconventional ways to use zucchini.

I loved these cookies for both the taste and the texture. The pairing of zucchini with lemon zest brings a fresh and light flavour that most cookies lack, and they are airy and cake-like in their texture - so you can have a cookie and a slice of cake in one! Just the thing you need to go with a cup of steaming Earl Grey tea :-)

Zucchini and Lemon Cookies
Adapted from Food52

2 cups all-purpose flour
1 tsp baking powder
1 pinch coarse salt
3/4 cup unsalted butter, room temperature
3/4 cups sugar
1 egg, lightly beaten
2 tbsp fresh lemon zest
1 cup shredded zucchini
1 tspn vanilla
  1. Preheat oven to 190°C (375°F). Spray a cookie sheet with cooking spray.
  2. In a medium bowl combine flour, baking powder and salt. Set aside.
  3. In a large bowl, cream butter and sugar with electric beaters until light and fluffy.
  4. Add egg, lemon zest, zucchini and vanilla. Mix with a spoon until just incorporated (don't overmix or they will come out rubbery).
  5. Gently fold the flour mixture into the wet ingredients until all of the flour has been added and is completely mixed in. Again, be careful not to overmix.
  6. Drop rounded tablespoonfuls onto a prepared cookie sheet and bake for 14-16 minutes, or until edges of cookies are golden.
Makes about 24 cookies.