Lemon Zucchini Cookies Recipe

Summary

Cooking Time20 MinCourse
MethodDish
Main Ingredient

Ingredients

 Unpeeled zucchini1 Cup (16 tbs), grated
 All purpose flour2 Cup (32 tbs)
 Salt1⁄2 Teaspoon
 Baking powder1 Teaspoon
 Butter/Margarine3⁄4 Cup (12 tbs)
 Sugar3⁄4 Cup (12 tbs)
 Egg1 , beaten
 Grated lemon peel1 Teaspoon
 Walnuts1 Cup (16 tbs), chopped

Nutrition Facts

Serving size: Complete recipe

Calories 3451 Calories from Fat 1816

% Daily Value*

Total Fat 210 g322.7%

Saturated Fat 94.8 g474%

Trans Fat 0 g

Cholesterol 574.3 mg

Sodium 1471.9 mg61.3%

Total Carbohydrates 361 g120.4%

Dietary Fiber 15.4 g61.4%

Sugars 156 g

Protein 50 g100.7%

Vitamin A 94.6% Vitamin C 48.1%

Calcium 59.8% Iron 91.8%

*Based on a 2000 Calorie diet

Directions

Grate zucchini and sift flour with salt and baking powder.
Cream together butter and sugar.
Beat in egg and lemon peel.
Stir in flour until dough is smooth, then blend in zucchini and nuts.
Drop from rounded teaspoon onto greased cookie sheet in mounds about 1 1/2 inches across and 1/2 inch thick.
Bake at 375°F 15 to 20 minutes.
Cookies brown only lightly.
While hot, drizzle with Lemon Frost, if you wish.
Cool on wire racks.
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