Of all the cookies this week, the Ginger Oatmeal Raisin Cookies probably win for packing in tons of nutrient-dense foods.
I consider this an unhealthy cookie with zucchini as a bonus. There are not many nutrients to gain from white sugar, butter and white flour. But hey, if you are going to indulge, you may as well reap the benefits of some hidden veggies.😉
As you can tell, I am actually unearthing an older post that I had written up many moons ago, prior to my vegan days. I don’t why, but it takes me a while to post up my sweet treats. Last year, I posted about the Key Lime Meltaways I had made the year earlier! I suppose I like to post things in season.. and come January, cookies don’t seem so mouthwatering.
I made these during the fall, when zucchini was brimming from my friend’s garden. I was heading to a party and decided to have a bake-off of two different lemon zucchini cookies (I know, I couldn’t decide which one to make, so I made both!). I quizzed people at the party about the “secret ingredient”. Despite the hint with the little green flecks, no one could figure out zucchini was hidden in there. You really couldn’t taste it amongst the lemon and vanilla flavours. Instead, it adds moistness.
Despite both having similar ingredients, I preferred the recipe from Food52 (pictured above). It produced a cookie that was more airy but firm at the same time. Martha’s cookie from Everyday Food (September 2009) was more dense and the cornmeal added a different texture (pictured below). I also made bigger cookies with Martha’s recipe. Don’t get me wrong, they are both nice cookies, and a great alternative on a cookie platter. However, if you have a choice, shun Martha. I actually have no problems shunning Martha, because when I battled her Earl Grey Tea Shortbread cookies, her recipe was the loser. By a long shot.
PS. Since I made these in my pre-vegan days, I haven’t tested out the vegan alternatives with oil and chia eggs. There are vegan zucchini cookies that look similar, so I think the alternatives could work. Baker’s discretion, though!
The Better Lemon Zucchini Cookie
2 cups flour
1 teaspoon baking powder
pinch coarse salt
3/4 cup unsalted butter, room temperature (or oil)
3/4 cup sugar
1 egg (or 1 tbsp chia + 3 tbsp water)
2 tablespoons fresh lemon zest (I used the zest from 2 lemons and 1 orange)
1 tsp vanilla
1 cup shredded zucchini (around 1 small zucchini)
1. Preheat oven to 375F.
2. In a separate bowl combine flour, baking powder and salt. Set aside.
3. Combine butter and sugar in a mixer, beat until light and fluffy.
4. Add egg and mix until incorporated. Add lemon zest and zucchini, mix until fully combined.
5. With the mixer on low, slowly add the flour mixture to the wet ingredients until all of the flour has been added and is completely mixed in. Do not overbeat.
6. Drop by rounded teaspoon onto a prepared cookie sheet and bake for 14-16 minutes, or until edges of cookie are golden.
Martha’s Lemon Zucchini Cornmeal Cookies
1/2 cup (1 stick) unsalted butter, room temperature (or oil)
1 cup confectioners’ sugar (icing sugar)
1/2 teaspoon pure vanilla extract
1 teaspoon packed finely grated lemon zest
1 teaspoon coarse salt
1 cup all-purpose flour (spooned and leveled)
1/2 cup fine cornmeal
1 medium zucchini, grated on small holes of a box grater (about 1 cup)
1. Preheat oven to 325 degrees. In a large bowl, mix butter and sugar with a wooden spoon until pale and fluffy. Stir in vanilla, lemon zest, and salt. Add flour and cornmeal and mix until mixture is crumbly. Add zucchini and stir until a thick dough forms.
2. Drop dough by rounded tablespoons, 2 inches apart, onto two parchment-lined baking sheets. Bake until cookies are light golden brown at edges, 25 to 30 minutes, rotating sheets halfway through. Let cool completely on wire racks.
Makes 25 cookies.