A cross between a muffin top and a moist, domed cookie, these give you all the goodness of zucchini bread with a hint of lemon.
|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|
|1 cup (120g)||powdered sugar|
|2 - 3 tsp. (5 - 10g)||fresh lemon juice|
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.
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.
Scrape down the bowl and add the egg, beating for 1-2 minutes or until mixture is smooth.
Add the drained zucchini and walnuts and mix on medium-low speed until combined.
Scrape down the bowl and reduce speed to low and add the flour mixture, mixing until just combined.
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.
Bake for about 18-20 minutes or until they are lightly browned.
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.