Taste Test Tuesday


1/2 cup granulated sugar

1/2 cup brown sugar

1 stick (1/2c) softened butter

1/2 teaspoon baking soda

*1/4 teaspoon salt*

1 egg

3/4 teaspoons vanilla

3/4 cup shredded zucchini

*1 teaspoon lemon zest*

1/2 cup chopped walnuts

2 cups all-purpose flour


Preheat the oven to 350F.

Cream the butter and sugars in your mixer until combined.

Add the baking soda and salt and beat until well incorporated.

Gently beat the egg with the vanilla then add it to the mixer.

Grate your zucchini's and lemon peel and add to the mixer. 

Add the flour one cup at a time incorporating between additions (keep the mixer on low or you'll make a bit of a mess...)

Lastly, stir in the walnuts.

Scoop heaping tablespoons onto your sprayed/parchment covered baking sheet-- I used a mini ice cream scoop I bought for just that reason.

Bake cookies for 12-15 minutes until lightly browned. Remove them from the oven and cool on a wire rack.

These cookies are very buttery and taste like bite size portions of zucchini muffins. My original recipe makes an obscene amount (I didn't realize it until after the fact) so I cut the recipe in half for you-this will make about 4 dozen cookies depending on your scoop size. The '*' surrounding some of the ingredients are my additions after I tested out the recipe. I didn't have a lemon, I used lemon juice instead but I think they would benefit from the tangy zest of a lemon to cut the sweetness. The recipe also didn't call for salt but after I tasted a cookie, it needs just a little bit. The cookies are SUPER easy to make and only use one bowl. The quick cook time also makes them ideal for whipping up at a moments notice- maybe the moment you notice that zucchini you bought last week is getting a little over-ripe :)

Bon appetit!