Zucchini Cookies

Name: Zucchini Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 24 -30 cookies
Ingredients: ½ cup unsalted butter; 1 cup sugar; 1 egg; 1 cup finely shredded zucchini; 1 teaspoon finely grated lemon zest; 1 teaspoon pure vanilla extract; 2 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon ground cinnamon; ½ teaspoon kosher salt; ½ cup raisins; 1 cup confectioners' sugar; 2 tablespoons lemon juice; ¼ teaspoon pure vanilla extract

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4.4

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Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings
24 -30 cookies
Course
Baked Goods

Zucchini Cookies

Iris Warren

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Zucchini Cookies are a surprising way to use up your summer zucchini harvest! These sweet cookies are a bit cakey and infused with plenty of lemon for a bright citrus flavor.

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Ingredients

Servings

For the Cookies

½ cup unsalted butter room temperature
1 cup sugar
1 egg
1 cup finely shredded zucchini
1 teaspoon finely grated lemon zest
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon kosher salt
½ cup raisins

For the Lemon Glaze

1 cup confectioners' sugar sifted
2 tablespoons lemon juice
¼ teaspoon pure vanilla extract

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Instructions

Preheat oven to 375°F. Spray a whoopie pie pan with nonstick cooking spray or line a regular baking sheet with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment or with a hand mixer, beat the butter and sugar until light and fluffy, about 2 minutes. Beat in egg, zucchini and lemon zest and vanilla.
In a medium bowl mix together the flour, baking soda, baking powder, cinnamon and salt. Stir flour mixture into wet ingredients until just combined. Fold in raisins.
Use a medium cookie scoop (1 ½ tablespoons) to drop dough into the center of each whoopee pie well or simply drop them directly onto the prepared cookie sheet. If you are using a cookie sheet, be sure to leave a few inches between each cookie.
Bake in preheated oven for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
Make the glaze by mixing together the confectioners’ sugar, lemon juice and vanilla extract. Drizzle the glaze over cooled cookies.

Notes

If you are using a regular a regular sheet, your cookies will be a bit thinner than the ones pictured above.
Store cookies at room temperature in an airtight container for up to 3 days.
Recipe adapted from allrecipes