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These cookies are even yummier than zucchini bread (and better for you, too, thanks to the whole wheat flour). If you'd like, skip the glaze and turn them into sandwich cookies with your favorite berry jam.

Active time: 15 minutes

Total time: 40 minutes


For the cookies:

1 medium zucchini or yellow squash, shredded

1 1/2 cups white whole wheat flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, softened, plus more for greasing the baking sheet, if needed

3/4 cup raw cane sugar

1/2 teaspoon vanilla

1/2 teaspoon lemon zest

2 tablespoons 1 percent milk

For the glaze:

1/2 cup powdered sugar

2 tablespoons 1 percent milk

1/4 teaspoon lemon zest


  1. Place the shredded zucchini in a colander lined with a kitchen cloth. Let sit for 30 minutes, allowing some of the moisture from the zucchini to drain.
  2. Preheat the oven to 375 degrees. Line a baking sheet with parchment paper or lightly grease with butter.
  3. In a medium bowl, combine the flower, baking powder, and salt and whisk to combine.
  4. In a large bowl or stand mixer, beat the butter for about a minute. Add the sugar and beat 1 to 2 more minutes, until light and fluffy. Add the vanilla, lemon zest, and milk and beat until combined. Add the flour mixture in batches and mix until combined. Fold in the zucchini.
  5. Use a tablespoon to scoop balls of the cookie dough onto the baking sheet. With your finger, slightly flatten each cookie. Bake for 13 to 16 minutes, or until just barely golden brown. The cookies won't appear done, but they'll set as they cool.
  6. For the glaze, whisk together the powdered sugar, milk, and lemon zest until combined.
  7. Use a knife or pastry brush to glaze the tops of the cooled cookies. Allow to set for 5 minutes.
Makes 24 cookies

Per cookie: calories 110, fat 4 g, protein 1 g, carbohydrates 18 g, dietary fiber 1 g

Reprinted from KIWI Magazine

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