Zucchini Cookies

What Goes With It

• Hot tea
• Coffee
• Cold milk
• Fresh fruit

How to Cook Zucchini Cookies

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1. Beat the butter and brown sugar for 3 minutes. Beat in the egg and vanilla, then stir in the squeezed zucchini.

   Mark done Start 3 min timer

2. Mix in the flour, baking powder, cinnamon, nutmeg and salt, then the walnuts. Chill the dough for 30 minutes.

   Mark done Start 30 min timer

3. Heat the oven to 180°C / 355°F and line 2 trays. Drop 24 rounded tablespoons, 5 cm apart.

   Mark done

4. Bake for 12 minutes until the edges are set and golden. Cool on a rack.

   Mark done Start 12 min timer

5. Whisk the icing sugar and lemon juice and drizzle over the cooled cookies.

   Mark done

A Few Notes

Squeeze the courgette thoroughly.

Chill the dough before baking.

Store with paper between the layers.

Storing and Reheating

Keeps in an airtight container for 3 days.

Common Questions

Zucchini Cookies Nutrition Facts

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.