Zesty Zucchini Cookies

By Beth Brown, Kitchen Store Specialist

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Ahh, zucchini . . . the delicious and versatile vegetable that screams summertime! Growing up, my mom had a garden full of zucchini, and she was always thinking of inventive new recipes to use it up: zucchini breads, cakes, and one of my favorites, steamed zucchini with cheese sauce. My brother was especially picky as a child, and zucchini bread was one of the ways my mom snuck vegetables into his diet.

In celebration of zucchini, we decided to take it one step further by whipping up some zucchini cookies—that’s right, cookies! I firmly believe that nearly everything can, and should, be tried as a cookie. (Think: pink lemonade cookies, Pina colada cookies, lemon snickerdoodles, maple bacon cookies . . . okay, I have never made that last one, but now I want to!)

 

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These deliciously moist, sweet and tart zucchini cookies with lime glaze were a hit, so we are sharing this new summertime favorite with you! As a bonus, we used our Cup4Cup gluten free flour. (Here’s a hint, though: You’d never even know they were gluten free!)

We used Kitchenaid mixer shredder attachment to shred the zucchini for our cookies, and the task was done in a matter of moments, and couldn’t have been easier! The Kitchenaid food processor or the Kitchenaid mixer shredder attachment make short work of your shredding—no need to struggle with a grater.

 

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We mixed the dough in the Kitchenaid artisan mixer. (Using the shredder attachment and then mixing the cookies right in the mixer made the whole process even easier!)

 

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Just scoop them out with the cookie scoop and plop them onto a Silpat, and you are ready to bake up these delightful summertime treats! Add the tart lime glaze, and you’ve got the perfect summer cookie that celebrates zucchini. Trust us, your kids won’t even care they’ve got vegetables in them!

 

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Zucchini Cookies with Lime Glaze

Ingredients:

4 cups flour (use Cup4Cup for gluten free)

2 tsp baking powder

1 teaspoon salt

1 1/2 cups soft butter

1 1/2 cups sugar

2 eggs

2 cups shredded zucchini (washed but not peeled)

Mix dry ingredients in a separate bowl. In the KitchenAid Mixer, blend butter and sugar and beat in eggs until fluffy.

Stir in flour mixture, one cup at a time, alternating with scoops of zucchini.

Using a medium cookie scoop, drop scoopfuls on baking sheet lined with a Silpat mat.

Bake at 350 F for 10-12 minutes until just beginning to brown at edges.

While still warm, dip each cookie top into lime glaze.

 

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* Lime Glaze

1 cup of powdered sugar

2 tablespoons lime juice. (May need more as mixture should be runny)

1 teaspoon lime zest

If you prefer at thicker layer of glaze, double this recipe.

 

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