Anything sweet with zucchini in it just doesn't appeal to me. I guess I've never understood exactly what zucchini could possibly contribute to bread or cookies or cake...? Now all I can say is um YUM! Since I had an extra zucchini laying around, I went in search of a recipe to use it in and I found this one. I happened to have all the other ingredients to go with it so I thought I'd get out of my comfort zone a little and try it! If you love the lemon flavor and you like a cookie that is not too sweet but has a perfect blend of flavors this is your cookie! I LOVED them!
Lemon-Zucchini Cornmeal Cookies
Martha Stuart's "Everyday Food"
1/2 cup (1 stick) unsalted butter, room temp.
1 cup confectioner's sugar
1/2 tsp. pure vanilla extract
1 tsp. packed finely grated lemon zest
1 tsp. coarse salt
1 cup all-purpose flour (spooned and leveled)
1/2 cup fine cornmeal
1 medium zucchini, grated on small holes of a box grater (about 1 cup)
Step 1: Preheat oven to 325 degrees. In a large bowl, mix butter and sugar with a wooden spoon until pale and fluffy. Stir in vanilla, lemon zest, and salt. Add flour and cornmeal and mix until mixture is crumbly. Add zucchini and stir until a thick dough forms.
Step 2: Drop dough by rounded tablespoons, 2 inches apart, onto two parchment-lined baking sheets. bake until cookies are light golden brown at edges, 25 to 30 minutes, rotating sheets halfway through. Lett cool completely on wire racks. (Makes 25 cookies)