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lemon zucchini cornmeal cookies


this is a light crunchy cookie and a good way to use up all that summer zucchini, other than zucchini bread.


# # # # # # # # # # # # # # # # # # # #


  • Carbohydrates: 998.4
  • Fats: 73.0
  • Dietary Fiber: 246.0
  • Minerals: 41.0
  • Proteins: 21.0
  • Vitamins: 147.0
  • Water: 44.0


  1. 1
  2. Preheat oven to 325 degrees
  3. In a large bowl
  4. Mix the butter and sugar until pale and fluffy
  5. Stir in vanilla
  6. Lemon zest
  7. And salt
  8. Add flour and cornmeal and mix until the mixture is crumbly
  9. Add zucchini and stir until a thick dough forms
  10. 2
  11. Drop dough by rounded teaspoons
  12. 2 inches apart
  13. Onto two parchment-lned baking sheets
  14. Bake until cookies are light golden brown at edges
  15. 25 to 30 minutes
  16. Rotating sheets halfway through

Step 9

Total Time in Minute 45

Ingredients Count 8

cooking lemon zucchini cornmeal cookies

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Powdered sugar


Lemon zest

Coarse salt




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