75 grams of granulated sugar 6 tablespoons)
40 grams of light brown sugar (3 tablespoons, packed)
1 1/2 teaspoons of lemon zest
114 grams of room temperature unsalted butter (4 ounces or 1 stick)
1 whole large egg
1 1/4 cup of finely grated zucchini (squeeze out as much liquid as you can over a strainer)
2/3 cup of chopped toasted walnuts
180 grams of all purpose flour (1 1/2 cup)
1 1/2 teaspoons of baking powder
1/4 teaspoon of kosher salt
Preheat oven to 350 degrees Fahrenheit or 175 degrees Celsius.
Place the sugars and lemon zest in the bowl of an electric mixer and mix on medium for about 1 minute.
Add the butter and mix on medium speed for 2-3 minutes until light and fluffy.
Add the egg and beat for 1-2 minutes until mixture is smooth.
Next add the drained zucchini and walnuts and mix until combined.
On low speed add the the flour, baking powder and salt and mix until just combined.
Using a number 20 scoop, or one that is about 1/4 cup, portion out the mixture onto pans lined with parchment paper leaving about 2 inches between each cookie.
Bake for about 18-20 minutes or until they are lightly browned.
1 cup of confectioner’s sugar
2-3 teaspoons of lemon juice
Whisk together the sugar and enough lemon juice to bring the glaze to a consistency that can be drizzled.
Drizzle the glaze over the muffin tops.
Makes approximately 1 dozen