Zucchini Cookies
Posted On December 27, 2019
Zucchini Cookies
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60
Serving Size
1 each
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Ingredients
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup butter or margarine, softened
- 2 eggs
- 2 1/2 cups all-purpose flour
- 1 1/2 cups shredded zucchini (about 1 medium)
- 1/2 cup chopped nuts
- 1 teaspoon grated lemon peel
- 1 tablespoon lemon juice
- 2 teaspoons baking powder
- 1 teaspoon ground nutmeg
- 1/4 teaspoon salt
Lemon Frosting
- 3 cups powdered sugar
- 1/4 cup butter or margarine, softened
- 1 teaspoon grated lemon peel
- 1 tablespoon lemon juice
- 1 tablespoon water
Instructions
- Heat oven to 375°F.
- Mix sugars, butter or margarine and eggs. Stir in remaining ingredients except Lemon Frosting.
- Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake until almost no indentation remains when touched, 8 to 10 minutes; cool.
- Frost with Lemon Frosting.
- Makes about 5 dozen cookies.
Lemon Frosting
- Mix powdered sugar, butter or margarine and lemon peel. Beat in lemon juice and water. If necessary, stir in additional water, 1 teaspoon at a time, until of spreading consistency.
Notes
For Carrot Cookies: Substitute shredded carrots for the zucchini.
Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.
Nutrition Facts
Zucchini Cookies
Serves: 60
| Amount Per Serving: 1 each | ||
|---|---|---|
| Calories | 79.37 kcal | |
| % Daily Value* | ||
| Total Fat 3.1 g | 4.8% | |
| Saturated Fat 1.6 g | 8% | |
| Trans Fat 0.09 g | ||
| Cholesterol 11.43 mg | 3.8% | |
| Sodium 25.29 mg | 1.1% | |
| Total Carbohydrate 12.25 g | 4.1% | |
| Dietary Fiber 0.29 g | 1.2% | |
| Sugars 7.76 g | ||
| Protein 0.98 g | ||
| Vitamin A 2.45 % | Vitamin C 0.92 % | |
| Calcium 1.66 % | Iron 1.98 % | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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