I've never thought to combine lemon and zucchini, but this delicious recipe from my grandma has introduced me to a new flavor combination that I love! These tasty cookies have zucchini, lemon zest, and pecans baked in, then they are covered in a lemon icing that adds just the perfect touch. A new summer cookie you must try!
Lemon Zucchini Cookies
2 cups gluten free 1:1 flour (I used Bob's Red Mill 1:1)
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup butter, softened
3/4 cup sugar
1 teaspoon grated lemon peel
1 teaspoon lemon extract
1 cup unpeeled, shredded zucchini
1 cup chopped walnuts or pecans
1 cup craisins or raisins, optional
1 cup powdered sugar
1 1/2 tablespoons lemon juice
Stir together flour, baking powder, and salt. Set aside. In a large mixing bowl, cream together butter and sugar until light. Beat in egg, lemon peel, and lemon extract until fluffy. Add flour mixture and stir until smooth. Stir in zucchini, nuts, and raisins if desired. Drop by teaspoonfuls on greased cookie sheets. Bake at 375° F for 15 minutes or until set and starting to brown on the bottom. Cool slightly. Mix powdered sugar and lemon juice and frost cookies.
Gather your ingredients. You will need your favorite GF flour, baking powder, salt, butter, sugar, an egg, a lemon, lemon extract, chopped pecans, and 1 medium zucchini.
Cream butter and sugar together, then add egg, lemon peel, and lemon extract. Add the dry ingredients (flour, baking powder, and salt) and stir to combine. Add the shredded zucchini (no need to drain) and the chopped pecans. Stir to combine.
Bake at 375°F for 15 minutes. Let cool a few minutes on the pan before moving to a wire rack.
Combine fresh lemon juice (from the lemon you got the peel from) and powdered sugar to make a nice glaze. Drizzle or spread on warm cookies. Allow to cool and glaze will set up. But definitely eat a few warm. So good!
Recipe Source: Recipe from my Grandma Carol Preece