ingredients
2 cups unbleached, all purpose flour 1 teaspoon baking powder pinch of coarse sea salt 1/2 cup of unsalted butter, softened 3/4 cup sugar 1 egg 2 tablespoons freshly grated lemon zest 1 tablespoon of lemon juice 1 cup of shredded/grated zucchini
directions
Preheat oven to 350 degrees. Line a baking sheet with parchment or aluminum foil and spray with nonstick cooking spray.
In a medium bowl, mix together the flour, baking powder and salt. Set aside.
In a large bowl, beat together the softened butter and sugar until light and fluffy. Add in the egg and whisk. Add the zucchini and lemon zest and juice until well combined. Add the flour mixture in thirds, mixing until just combined. Do not over mix or over beat if using an electric mixer.
Spoon rounded tablespoons on to the baking sheet. Bake for 16-18 minutes. Let cool for 1-2 minutes on the baking sheet and then transfer to a cooling rack.
Keep in an airtight container. Makes 24 cookies.
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