Friday, April 4, 2008

Zucchini Cookies

I made these cookies in the hopes to sneak some nutrition into my kids. Unfortunately my plan backfired because they both only ate the frosting! Next time I'll leave the frosting off. They taste good with or without it.


  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup margarine or butter, softened
  • 2 eggs
  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups shredded zucchini (about 1 medium)
  • 1/2 cup chopped nuts (optional)
  • 1 tsp. grated lemon peel
  • 1 tbsp. lemon juice
  • 2 tsp. baking powder
  • 1 tsp. ground nutmeg
  • 1/4 tsp. salt

Heat oven to 375 degrees. Mix sugars, margarine and eggs. Stir in remaining ingredients except Lemon frosting ingredients. 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. About 5 dozen cookies; 85 calories per cookie.

Lemon Frosting:
3 cups powdered sugar
1/4 cup margarine or butter, softened
1 tsp. grated lemon peel
1 tbsp. lemon juice
1 tbsp. water

Mix powdered sugar, 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.

Carrot Cookies: Substitute shredded carrots for the zucchini.

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