After the successful zucchini bread trials I decided to venture into cookie
land and try this recipe converted to low carb.

Lemon Zucchini Cookies

Preheat oven to 375°

Coat cookie sheet with non-stick spray or line with parchment

2 c. flour (1 c. carbalose & 1 c. almond flour)

1 tsp. baking powder

½ tsp. salt

1 c. grated zucchini

1 c. chopped walnuts

¾ c. oil or soft butter (I used coconut oil)

¾ c. sugar (use ½ c splenda and ¼ c. erythritol)

1 egg

1 tsp. lemon juice

1 tsp. lemon zest

Mix together butter/oil and sweetener

Add eggs, lemon juice & peel

Add dry mixture and stir a bit

Add zucchini & nuts - mix well and spoon onto baking sheets

Bake 12 minutes or until edges are browned.

Makes about 30 light and delicate cookies

Using substitutes above net carbs are 2.5 per cookie.

Original recipe also calls for a confectioner sugar glaze . not needed.
These are not too sweet but still sweet enough to taste like a cookie.