Servings
12
Prep Time
20 Min
Cook Time
15 Min
Recipe by
Tina Zaccardi
Ingredients
Cookies
| 1¼ cups (180g) | all-purpose flour |
| 1½ tsp. (7g) | baking powder |
| ¼ tsp. (3g) | kosher salt |
| 1¼ cups (227g) | medium zucchini, finely grated |
| 6 tbsp. (75g) | granulated sugar |
| 3 tbsp. (40g) | packed light brown sugar |
| 1½ tsp. (3g) | lemon zest |
| 4 oz. (113g) | Plugrá® Premium Butter, unsalted, room temperature |
| 1 large (50g) | egg |
| ¾ cup (84g) | chopped toasted walnuts |
Glaze
| 1 cup (120g) | powdered sugar |
| 2 - 3 tsp. (5 - 10g) | fresh lemon juice |
Steps
| 1 |
Cookies:
Preheat oven to 350°F. Line a baking sheet with parchment paper. Combine flour, baking powder and salt in a medium bowl; set aside. Press the zucchini in a sieve to remove as much liquid as possible; set aside.
|
| 2 |
Place the sugars and lemon zest in the bowl an electric mixer and mix on medium for about 1 minute. Add the butter and mix on medium speed for 2-3 minutes until light and fluffy.
|
| 3 |
Scrape down the bowl and add the egg, beating for 1-2 minutes or until mixture is smooth.
|
| 4 |
Add the drained zucchini and walnuts and mix on medium-low speed until combined.
|
| 5 |
Scrape down the bowl and reduce speed to low and add the flour mixture, mixing until just combined.
|
| 6 |
Using a number 20 scoop, or one that is about 1/4 cup, portion out the mixture onto the prepared pans leaving about 2 inches between each cookie.
|
| 7 |
Bake for about 18-20 minutes or until they are lightly browned.
|
| 8 |
Glaze:
Whisk together the sugar and enough lemon juice to bring the glaze to a consistency that can be drizzled. Drizzle the glaze over the muffin tops.
|
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