3/4 c. butter
3/4 c. sugar
1 egg
2 c. flour
1 t. baking powder
1/2 t. salt
2 t. lemon zest
1 c. zucchini shredded
1/2 c. walnuts chopped (optional, very optional)
Lemon Drizzle Frosting
1 c. powdered sugar
1 1/2 T. lemon juice
In large bowl blend butter and sugar together, add egg and mix until well blended. Stir in flour slowly and gradually until it is mixed all the way in. Add lemon zest, zucchini (and nuts if you have to). Drop by rounded teaspoons on greased cookie sheet.
Bake at 350 F for 10 - 12 minutes, or until very lightly browned. While still warm drizzle with Lemon Frosting (mix powdered sugar and lemon juice together). Cool on rack.
This is a good little recipe to have when the zucchini season is ripe (and you already made some zucchini bread).
1 comment:
These look delicious and something that I've never seen. Our landlord had a zuccini growing in his backyard garden about as big as a baseball bat, I wish I could have had it. I could have made several batches of bread and these cookies!
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