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.
- 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.