This unusual combination of cornflour and zucchini makes for a flavorful and colorful treat!



  1. Preheat oven to 325°.
  2. Mix butter & sugar together in a large bowl, until pale & fluffy. 
  3. Stir in vanilla, lemon zest, and salt.
  4. Add flours and mix until crumbly. 
  5. Add zucchini and stir until a thick dough forms.
  6. Drop by rounded tablespoons, 2 inches apart, onto two parchment-lined baking sheets.
  7. Bake until cookies are light and golden brown at edges, 25-30 minutes, rotating sheets halfway through.
  8. Let cool completely on wire racks. Makes 25 cookies.