August is prime time for zucchini. And such proliferation means that means that after you're done making healthy summer pastas, salads, grilled vegetables and wholesome stir-fry dishes, you'll still have plenty left over to make dessert.
- Yield:24 cookies
- Active time: 20 minutes
- Total time:50 minutes
- 1 cup butter, softened and divided into 3/4 cup and 1/4 cup
- 2 tablespoons brown sugar
- 1 cup diced zucchini
- 3/4 cup granulated sugar
- 1 egg
- 1/2 teaspoon grated lemon peel
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup white chocolate chips
Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
In a medium saucepan, melt 1/4 cup butter and the brown sugar. Over medium heat, sauté the diced zucchini until it has lightly browned and absorbed the butter and sugar mixture. Set on paper towels to blot the excess moisture; leave to the side for the moment.
In an electric mixer fitted with the paddle attachment, cream 3/4 cup butter and granulated sugar; beat in egg and lemon peel. Stir in sifted dry ingredients, then mix in the zucchini; once mixed, gently fold in the white chocolate chips.
Drop by teaspoonfuls on the prepared baking sheets, leaving an inch and a half around each cookie to allow for spreading.
Bake until golden around the edges, 15-20 minutes. Transfer to a wire rack to cool completely before serving.