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Lemon-Zucchini Cornmeal Cookies


Lemon-Zucchini Cornmeal Cookies recipe

Citrus. It screams fresh, sunny days, doesn’t it? That smell of lemons…that versatile sweet-n-sour lemon.

I suppose you can call this a savory-type cookie that includes an unlikely suspect like zucchini. Paired with lemon zest and cornmeal…it’s a keeper of a recipe for your savory cookie taste buds. I wouldn’t classify it as a scone, muffin or biscuit…maybe it’s a class all its own? However it should be classified, this is a good cookie with no overpowering one flavor.

Lemon-Zucchini Cornmeal Cookies - Cookie Dough

The cornmeal lends a fantastic texture throughout the cookie and I had to do a double-take to make sure I read correctly that no eggs are used in this recipe. Like zucchini bread, you really don’t taste “zucchini” per se. I’ve increased the amount of packed lemon zest and my usual adaptions of substituting half the flour with whole-wheat. Also, one real important modification was the baking time…I cut it in half. The recipe I’ve adapted this from reads 25-30 minutes to bake – small cookies? Must have been a huge oversight in testing the timing.

This is the kinda of cookie that you won’t feel guilty about enjoying for breakfast with your habitual hot beverage or tall cold glass of milk. This is a great recipe to use in lieu of zucchini bread or muffins when you have a spare zucchini needing to be put to good use before it’s beyond saving.

Lemon-Zucchini Cornmeal Cookies - Zesting

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Lemon-Zucchini Cornmeal Cookies
source adapted from Martha Stewart Living

Makes about 30 cookies

Ingredients

1/2 cup unsalted butter, room temperature
1 cup confectioners’ sugar

1/2 teaspoon pure vanilla extract
1 1/4 teaspoons packed finely grated lemon zest
1 teaspoon coarse salt

1/2 cup all-purpose flour (spoon and leveled)
1/2 cup whole-wheat flour (spoon and leveled)
1/2 cup fine cornmeal

1 cup grated zucchini, (use a grater with medium to small holes)

1-2 teaspoons turbinado/raw sugar (optional)

Directions

Preheat oven to 325 degrees. Prepare baking sheets with either parchment paper or a silicone baking mat.

In a large-sized bowl or bowl of an electric stand mixer, mix butter and sugar until pale and fluffy. Add the vanilla, lemon zest and salt and mix on low. Add the flours and cornmeal and continue mixing until the dough is crumbly. Add zucchini and mix until the dough becomes thick.

Drop the dough by rounded tablespoons about 2 inches apart on prepared baking sheets. Slightly flatten each cookie with the palm of your hands and sprinkle the tops of each cookie with turbinado/raw sugar (optional).

Bake until the cookies are light golden brown around the edges, for a total time of about 15-18 minutes — rotate sheets halfway through.

Let cookies cool completely on wire cooling racks.

Teenie Notes
  • Substitute half of the all-purpose flour for whole-wheat flour.
  • Used about 1 1/4 teaspoons fresh lemon zest, packed.
  • Added turbinado/raw sugar sprinkled on top of each cookie before baking.
  • Total baking time adjusted to 15 minutes.

Reader Interactions

Comments

  1. Magic of Spice says

    Oh yes, a class of it’s own! I adore these savory cookies…such a wonderful idea 🙂
    P.S. forgot to mention on the last post…looking forward to the new series 🙂

  3. Nami @ Just One Cookbook says

    I’ve been sick and I’ve been away from reading posts for a while. Now I’m a bit better so I can catch up your posts now! You have made several desserts while I’m not checking! Totally missed your dessert. I love this citrus flavor and crispy texture. Both are my favorite kind of element in dessert (although I do love chocolate which doesn’t belong to both haha). Looks delicious and I can finish 6-8 pieces at once. Or could be more. Dangerous. And thank god I finally noticed your email subscription. This will be a lot helpful to stay connected. 😉

  5. Alina says

    I’ve never tried baking with zucchini before. The combination of cornmeal and lemon zest sounds terrific to me. Love the sprinkle of turbinado sugar on top – an elegant detail!

  10. Jill Colonna says

    What a creative combination: these cookies of yours look – and sound – fabulous! Your photos have me begging for one, you know!

  11. Sandra says

    A savory cookie is a pretty cool idea. I wonder how it would taste as an add-on to a savory meal? Things that make you go hmmmmm…..

  17. Rochelle says

    I saw this and had to take a closer look. With the over abundance of zucchini to be had this summer and the lemon tree we have now I’m sure I’ll be making these, they look soooo good and I bet the flavor is refreshing as well as tasty 😀

  19. Kathy Mercure says

    These look amazing! I love the texture of cornmeal, so I will try these. I think I will use lime zest so that the citrus and zucchini colours match (might fool the hubby). Thanks for sharing.

  20. Catherine says

    I like that you do savory muffin options. It really adds some fun variety when you want a non-yeast breaded item that isn’t sweet. It helps get out of the rut of cornbread (although this muffin is almost a cornbread but a pleasant twist).

  23. BigFatBaker says

    This sounds like a really tasty savory cookie. Normally I don’t like savory cookies but the lemon sounds like a great addition to the zucchini. I’ll have to give these a try!

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