Iroquois White Corn Project

Zucchini Cookies with Roasted White Corn Flour



  • ¾ cups all-purpose flour
  • ¾ cups Iroquois Roasted White Corn Flour
  • 1 cup sugar
  • ½ teaspoon salt
  • ¼ teaspoon nutmeg
  • ¾ teaspoon cinnamon
  • ¾ cup shortening
  • 1 egg
  • 1 cup zucchini, shredded
  • 1 ¼ cups quick oats


  1. Preheat oven to 400 degrees F.
  2. Combine flour, corn flour, sugar, baking soda, salt, nutmeg, and cinnamon together in a large bowl. Stir to combine ingredients well. Cut in shortening. Beat in egg until well combines. Add zucchini and oats. Beat until evenly mixed in.
  3. Spoon drops of cookie dough onto greased cookie sheet.
  4. Bake for about 10 minutes. Let cool.


  • ½ cup butter, softened
  • 2 tablespoons juice from fresh lemon (more if needed to make frosting creamier)
  • 3 - 4 cups powdered sugar
  • 3 tablespoons milk
  1. Cream butter in a medium bowl. Add remaining ingredients and beat until smooth.
  2. Add more milk and/or powdered sugar until desired consistency is reached.
  3. Frost cookies once they are completely cooled and sprinkle the tops with a little nutmeg.

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