August 6, 2013

Lemon-zucchini cornmeal cookies

Do you ever experience this: you think up an idea for a recipe and decide to type it into Google, only to find that hundreds of other people have already thought of the same idea?? This happens to me somewhat frequently, and is exactly what happened with these cookies. I was thinking about a way to incorporate zucchini into a cookie and thought that lemon would be a nice way to compliment the zucchini and flavor the cookies... I was a little surprised to see that Martha Stewart already has a recipe for such a cookie, and so do a lot of other blogs, etc. Oh-well.... It's probably pretty difficult to create a recipe from scratch that is completely unique. So I used Martha's recipe as a guide to make my cookies.

I rarely make cookies outside of the holiday season, but I was trying to think up a way to use up some zucchini into a sweet treat that wasn't zucchini bread. These cookies were a winner. I used a medium grind cornmeal in mine, which gave them nice texture, but you can use fine cornmeal if you don't want any crunch factor. The cookies were soft and chewy and really moist from all the zucchini. This recipe will made about 18-20 cookies.

Lemon-zucchini cornmeal cookies
1 stick unsalted butter, at room temperature
3/4 cup granulated sugar, preferably unbleached
1/4 teaspoon fine sea salt
1/2 teaspoon pure vanilla extract
zest of one lemon, about 1 to 1-1/2 teaspoons
1 cup unbleached all-purpose flour
1/2 cup cornmeal (I used medium grind, use fine for less crunch)
1 cup grated zucchini, lightly packed

Preheat the oven to 325 degrees. Line two baking sheets with parchment paper.

In a large bowl, mix the butter and sugar with a wooden spoon until light and fluffy. Stir in the salt, vanilla, and lemon zest until well-combined. Stir in the flour and cornmeal until combined and crumbly. Then stir in the zucchini until a dough forms.

Drop a heaped tablespoon of dough onto a cookie sheet. Repeat, placing them about 1-inch apart, until all the dough is used. Bake for about 20-22 minutes, until the bottom and sides are golden.

Cool on a wire rack and store in an airtight container.

What was I cooking one year ago?: Tomato-Parmesan buttermilk biscuits
Two years ago?: roasted salsa verde
Three?: summer vegetable enchiladas with creamy poblano sauce


  1. Hi Amy, your cookies look delicious, very nice combination. Thanks for sharing your recipe.

    Have a wonderful day.

  2. Unfortunately, originality is hard to accomplish in the food blogging world :( If it makes you feel any better, this is the first time I've seen these flavors together in a cookie. It sounds so good!

  3. It really is hard to create something totally new when it comes to food. But who cares? As long as you're having fun and turning out great tasting stuff - like these cookies! - that's all that matters.

  4. I love hiding veggies in cookies! :)

  5. I like that cornmeal is used in these cookies!

  6. This sounds like such an interesting combination of flavors and textures. I have a little one, so I am always trying to find ways to sneak veggies into foods. This looks like a great recipe.

  7. I dont' think I've ever incorporated zucchini into cookies! Sounds pretty original to me!

  8. True it's difficult to create something totally new but your cookies look gorgeous and so fluffy. I haven't seen anything like this made with zuccinis :)

  9. Well it's all been done before, but there's nothing wrong with re-doing something well :) These sound delicious! I've made brownies with zucchini, but not cookies. They tend to keep baked goods moist and healthy.

  10. this is a completely new kind of cookie for us and must we say it looks awesome and bet the combination of ingredients will sure work perfectly, will try these crispy treats for the weekend, thanks for sharing :-)

  11. this is such a great idea Amy! They look and sound wonderful, and a fun alternative to the ubiquitous zucchini bread! definitely need to try them!

  12. I would've thought that zucchini cookies are completely original! Oh well, as long as they taste great.


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