Citrus. It screams fresh, sunny days, doesn’t it? That smell of lemons…that versatile sweet-n-sour lemon.
I suppose you can call this a savory-type cookie that includes an unlikely suspect like zucchini. Paired with lemon zest and cornmeal…it’s a keeper of a recipe for your savory cookie taste buds. I wouldn’t classify it as a scone, muffin or biscuit…maybe it’s a class all its own? However it should be classified, this is a good cookie with no overpowering one flavor.
The cornmeal lends a fantastic texture throughout the cookie and I had to do a double-take to make sure I read correctly that no eggs are used in this recipe. Like zucchini bread, you really don’t taste “zucchini” per se. I’ve increased the amount of packed lemon zest and my usual adaptions of substituting half the flour with whole-wheat. Also, one real important modification was the baking time…I cut it in half. The recipe I’ve adapted this from reads 25-30 minutes to bake – small cookies? Must have been a huge oversight in testing the timing.
This is the kinda of cookie that you won’t feel guilty about enjoying for breakfast with your habitual hot beverage or tall cold glass of milk. This is a great recipe to use in lieu of zucchini bread or muffins when you have a spare zucchini needing to be put to good use before it’s beyond saving.
- Substitute half of the all-purpose flour for whole-wheat flour.
- Used about 1 1/4 teaspoons fresh lemon zest, packed.
- Added turbinado/raw sugar sprinkled on top of each cookie before baking.
- Total baking time adjusted to 15 minutes.
Makes about 30 cookies
1/2 cup unsalted butter, room temperature
1 cup confectioners’ sugar
1/2 teaspoon pure vanilla extract
1 1/4 teaspoons packed finely grated lemon zest
1 teaspoon coarse salt
1/2 cup all-purpose flour (spoon and leveled)
1/2 cup whole-wheat flour (spoon and leveled)
1/2 cup fine cornmeal
1 cup grated zucchini, (use a grater with medium to small holes)
1-2 teaspoons turbinado/raw sugar (optional)
Preheat oven to 325 degrees. Prepare baking sheets with either parchment paper or a silicone baking mat.
In a large-sized bowl or bowl of an electric stand mixer, mix butter and sugar until pale and fluffy. Add the vanilla, lemon zest and salt and mix on low. Add the flours and cornmeal and continue mixing until the dough is crumbly. Add zucchini and mix until the dough becomes thick.
Drop the dough by rounded tablespoons about 2 inches apart on prepared baking sheets. Slightly flatten each cookie with the palm of your hands and sprinkle the tops of each cookie with turbinado/raw sugar (optional).
Bake until the cookies are light golden brown around the edges, for a total time of about 15-18 minutes — rotate sheets halfway through.
Let cookies cool completely on wire cooling racks.
{ 31 comments… read them below or add one }
Oh yes, a class of it’s own! I adore these savory cookies…such a wonderful idea :)
P.S. forgot to mention on the last post…looking forward to the new series :)
Wow that is a new one for me. Zucchini and lemon cookies. Very summery and refreshing.
I’ve been sick and I’ve been away from reading posts for a while. Now I’m a bit better so I can catch up your posts now! You have made several desserts while I’m not checking! Totally missed your dessert. I love this citrus flavor and crispy texture. Both are my favorite kind of element in dessert (although I do love chocolate which doesn’t belong to both haha). Looks delicious and I can finish 6-8 pieces at once. Or could be more. Dangerous. And thank god I finally noticed your email subscription. This will be a lot helpful to stay connected. ;-)
Hehee actually I only missed this post. Not bad…. ;-)
Sweet and healthy = PERFECT!
I’ve never tried baking with zucchini before. The combination of cornmeal and lemon zest sounds terrific to me. Love the sprinkle of turbinado sugar on top – an elegant detail!
Wonderful crunchy cookie! Love the addition of citrus and zucchini!
If zucchini bread works, why not zucchini cookies? Yum!
Very cool combo; citrus does scream summer and sunny skies!
I like cookies with interesting ingredients and I could definitely see myself eating a few of these out on our back porch.
What a creative combination: these cookies of yours look – and sound – fabulous! Your photos have me begging for one, you know!
A savory cookie is a pretty cool idea. I wonder how it would taste as an add-on to a savory meal? Things that make you go hmmmmm…..
Very interesting cookies and looks so yummy, wanna to try it soon, thanks for share.
farida
What an unusual but fantastic sounding combination. They look beautiful with those flecks of green.
This is definitely a different type of cookie, but I love everything about it! Can I have a few dozen?! :)
What a cool cookie. I can honestly say I’ve never made a savory cookie before.
What a great recipe! So unique!
I saw this and had to take a closer look. With the over abundance of zucchini to be had this summer and the lemon tree we have now I’m sure I’ll be making these, they look soooo good and I bet the flavor is refreshing as well as tasty :D
These cookies would brighten my morning instantly and without the guilt, I’d happily more than a few with my tea.
Have a great weekend, Cristina!
Thanks Jean, you too! ;)
These look amazing! I love the texture of cornmeal, so I will try these. I think I will use lime zest so that the citrus and zucchini colours match (might fool the hubby). Thanks for sharing.
Hi Kathy: Luv that idea of using lime zest…not only will it be color-coordinated, it will give it a whole new spin of flavor!
I like that you do savory muffin options. It really adds some fun variety when you want a non-yeast breaded item that isn’t sweet. It helps get out of the rut of cornbread (although this muffin is almost a cornbread but a pleasant twist).
such a unique cookie, I have a feeling I’d find these irresistible!
The cookies look good.
This sounds like a really tasty savory cookie. Normally I don’t like savory cookies but the lemon sounds like a great addition to the zucchini. I’ll have to give these a try!
Hi BigFatBaker: It’s a tasty cookie and if you like lemon, use the 1 1/4 teaspoons, rather than 1 teaspoon. It’s almost scone-like. ;)
These look so interesting. The combination is unique for me and I can’t wait to try them!
I love zucchini muffins so I think these cookies would be even better because of how crispy but wholesome they look.
Yummy! Love the combination of citrus and veggie! I bet it was hard to eat just one. Enjoy the long weekend! :)
Truth-be-told I have no will-power. One cookie becomes several :) Thanks Lisa…have a great weekend too!