Lemon-Zucchini Cornmeal Cookies

45 mins (prep 20, cooking 25)
8 ingredients
2 servings
This is a light crunchy cookie and a good way to use up all that summer zucchini, other than zucchini bread.

Categories:  <-60-mins , seasonal , 3-steps-or-less , equipment , time-to-make , european , weeknight , easy , oven , summer , squash , drop-cookies , vegetable , cookie-and-brownie , dessert ,
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Serving Size (240.18 g)
Servings 2
Amount per Serving
Calories 1092.96 Calories from Fat 445.32
% Daily Value *
Total Fat 49.48g 152.25%
Saturated Fat 30.64g 306.43%
Trans Fat 1.94g %
Cholesterol 127.17mg 84.78%
Sodium 391.73mg 32.64%
Total Carbohydrate 162.4g 108.27%
Dietary Fiber 6.43 g 51.42%
Sugars 116.97 g %
Protein 8.43g 33.73%
Vitamin A 1483.56IU% Vitamin C 0.0mg%
Calcium 35.84mg% Iron 2.24mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
finely grated lemon zest, coarse salt, fine cornmeal, medium zucchini


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