Description
A unique twist on classic shortbread, this zucchini shortbread is buttery, slightly sweet, and incredibly tender. The zucchini adds moisture without overpowering the flavor, making it a perfect tea-time treat.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1 cup finely grated zucchini (squeezed dry)
- Optional: 1 tbsp lemon zest or 1 tsp cinnamon
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in vanilla extract.
- In a separate bowl, whisk flour and salt. Gradually add to butter mixture, mixing until just combined.
- Fold in grated zucchini (and lemon zest if using) until evenly distributed.
- Turn dough onto a lightly floured surface and roll to 1/4-inch thickness. Cut into desired shapes or squares.
- Place on prepared baking sheet and bake for 12-15 minutes, or until edges are lightly golden.
- Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Squeeze the grated zucchini well to remove excess moisture to prevent the shortbread from becoming soggy.
- For a sweeter version, dust with powdered sugar after cooling.
- Store in an airtight container at room temperature for up to a week.
- Prep Time: PT20M
- Cook Time: PT15M
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg