Serves 24
Ingredients:
2 cups All-purpose flour
1 teaspoon baking powder
1 pinch coarse salt
3/4 cups unsalted butter, room temperature
3/4 cups sugar
1 Egg
2 tablespoons fresh lemon zest (3tablespoons if you love lemon – which I do)
1 cup shredded zucchini
Directions
1. Preheat oven to 375.
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.