Description
Soft Lemon Zucchini Cookies made with fresh zucchini, lemon juice, and lemon zest. Enjoy them plain, glazed, or topped with lemon buttercream frosting.
Ingredients
Scale
- 6 tablespoons unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 3/4 cup grated zucchini
- 1 teaspoon lemon juice
- 1 2/3 cups all-purpose flour
- 1 tablespoon lemon zest
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chopped walnuts (optional)
- 1 cup confectioners’ sugar
- 1 tablespoon lemon juice
- 2–3 tablespoons heavy cream
Instructions
- Preheat oven to 375°F and line baking sheets with parchment paper.
- Cream butter and sugar until light and fluffy.
- Mix in egg, zucchini, and lemon juice.
- Whisk flour, lemon zest, baking powder, baking soda, and salt in a separate bowl.
- Combine wet and dry ingredients and fold in walnuts if using.
- Drop tablespoon-sized portions onto baking sheets.
- Bake 9 to 10 minutes until lightly golden.
- Cool completely.
- Prepare glaze or frosting if desired.
- Spread or drizzle over cooled cookies and serve.
Notes
- Finely grate the zucchini.
- Do not peel the zucchini.
- Do not overmix the dough.
- Bake only until the tops lose their wet appearance.
- Add extra lemon zest for stronger flavor.
- Freeze unfrosted cookies for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 92
- Sugar: 8
- Sodium: 35
- Fat: 4
- Saturated Fat: 2
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 13
- Fiber: 1
- Protein: 1
- Cholesterol: 12