Name: Zucchini Lemon Walnut Drop Cookies
Ingredients: 180 Grams All Purpose Flour (1 ½ Cups); 1 ½ Teaspoons Baking Powder; ¼ Teaspoon Kosher Salt; 1 ¼ Cups Zucchini, Finely Grated; 75 Grams Granulated Sugar (6 Tablespoons); 38 Grams Light Brown Sugar (3 Tablespoons); 1 ½ Teaspoons Freshly Grated Lemon Zest; 114 Grams Room Temperature Unsalted Butter (8 Tablespoons); 1 Whole Large Egg; 3/4 Cup Chopped Toasted Walnuts; 1 Cup of Powdered Sugar; 2-3 Teaspoons Lemon Juice

TIPS FOR SUCCESS:

After grating the zucchini, place in a linen dish towel, pull up the sides and twist to ring out the moisture. Gently place into the measuring cups

Zucchini Lemon Walnut Drop Cookies

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Ingredients

Cookie Batter

180 Grams All Purpose Flour 1 ½ Cups
1 ½ Teaspoons Baking Powder
¼ Teaspoon Kosher Salt
1 ¼ Cups Zucchini, Finely Grated
75 Grams Granulated Sugar 6 Tablespoons
38 Grams Light Brown Sugar 3 Tablespoons
1 ½ Teaspoons Freshly Grated Lemon Zest
114 Grams Room Temperature Unsalted Butter 8 Tablespoons
1 Whole Large Egg
3/4 Cup Chopped Toasted Walnuts

Glaze

1 Cup of Powdered Sugar
2-3 Teaspoons Lemon Juice

Instructions

Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
Whisk together the flour, baking powder and salt in a medium bowl and set aside.
Place the sugars and the lemon zest in the bowl of an electric mixer and mix on medium for about 1 minute.
Add the butter and mix on medium for 2-3 minutes until light and fluffy.
Scrape down the bowl and add the egg, beating for 1-2 minutes or until the mixture is smooth.
Add the zucchini and walnuts on low until combined.
Add the flour mixture, mixing on low until just combined.
Using a scoop that will hold approximately 2 1/2 tablespoons of batter, which will give you about 12 cookies, portion them onto the prepared pan leaving about 2 inches between each muffin top/cookie.
Bake for 15-18 minutes or until they are a light golden brown and the tops spring back when lightly pressed. Remove from the oven a place the pan on a rack to cook for 10 minutes. Place the tops/cookies directly on the rack to cool completely.
Whisk together the powdered sugar and enough lemon juice to bring the glaze to a constancy that can be drizzled. Drizzle the glaze over the muffin tops.