Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1 large egg, room temperature
  • 1 tbsp (6g) fresh lemon zest
  • 1 tsp (5ml) vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1/2 tsp (3g) baking soda
  • 1/4 tsp (1.5g) salt
  • 1 cup (110g) shredded zucchini, squeezed dry
  • 1 cup (120g) powdered sugar
  • 2 tbsp (30ml) fresh lemon juice
  • 1/2 tsp (1g) lemon zest

Instructions:

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Grate the zucchini using the fine side of a box grater. Place the shreds in a salad spinner or cheesecloth and press firmly for 30 seconds to remove excess moisture.
  3. In a large bowl, cream the softened butter and granulated sugar until the mixture is pale and fluffy.
  4. Beat in the egg, 1 tablespoon of lemon zest, and vanilla extract until fully combined and smooth.
  5. Sift in the flour, baking soda, and salt; stir with a spatula until just a few streaks of flour remain.
  6. Gently fold in the dried zucchini until evenly distributed throughout the batter.
  7. Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart.
  8. Bake for 10–12 minutes, or until the edges are set and the tops are a pale gold.
  9. Transfer cookies to a wire cooling rack to cool completely.
  10. Whisk together powdered sugar, lemon juice, and optional garnish zest to create a glaze; drizzle over the cooled cookies.