White Chocolate Chip Zucchini Cookies
This recipe makes 24 servings with 178 calories, 2g of protein, and 10g of fat each. This recipe covers 3% of your daily requirements of vitamins and minerals. If you have salt, egg, granulated sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 50 minutes.
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.