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Lemon Zucchini Cookies Recipe
|Unpeeled zucchini||1 Cup (16 tbs), grated|
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||1 Teaspoon|
|Butter/Margarine||3⁄4 Cup (12 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Egg||1 , beaten|
|Grated lemon peel||1 Teaspoon|
|Walnuts||1 Cup (16 tbs), chopped|
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
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.