Glazed Lemon Zucchini Cookies


Glazed Lemon Zucchini Cookies

Glazed Lemon Zucchini Cookies
36 (3 dozen)
12 Min

This savory-sweet melding of flavors creates the most original-tasting cookie you've had all year. Glazed Lemon Zucchini Cookies are the perfect summer treat.

What You'll Need

  • 3/4 cup (1-1/2 sticks) butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 1 teaspoon lemon juice
  • 1 teaspoon grated lemon peel
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup grated zucchini, unpeeled
  • 1 cup chopped walnuts

What to Do

  1. Preheat oven to 375 degrees F. Coat baking sheets with cooking spray.
  2. In a medium bowl, cream together butter and sugar until light and fluffy.
  3. Beat in the egg, lemon juice, and lemon peel. Stir in flour, baking powder, and salt just until dry ingredients are mixed in. Stir in zucchini and nuts.
  4. Drop by rounded teaspoonfuls 2 inches apart onto baking sheets. Bake 12 to 15 minutes, until cookies are golden around the edges. Remove to a wire rack to cool completely.


  • It's easy to top these with a homemade glaze. Simply combine 1/2 cup confectioners' sugar with 2 teaspoons fresh lemon juice then drizzle the glaze over the cooled cookies.
  • Make sure to save any leftover zucchini to make one of the tasty recipes found in our collection Garden-Fresh Zucchini Recipes: 24 Summer Recipes with Zucchini.
  • Looking for more unusual cookie recipes? Then we think you'll want to check out our Carrot Cake Cookies. You won't believe how tasty they are!

Nutritional InformationShow More

Servings Per Recipe: 36

  • Amount Per Serving % Daily Value *
  • Calories 99
  • Calories from Fat 56
  • Total Fat 6.2g 9 %
  • Saturated Fat 2.7g 13 %
  • Trans Fat 0.2g 0 %
  • Protein 1.5g 3 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 15mg 5 %
  • Sodium 82mg 3 %
  • Total Carbohydrates 10g 3 %
  • Dietary Fiber 0.5g 2 %
  • Sugars 4.4g 0 %

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Wonderful zing from the fresh lemon. Not your regular cookie. Yum! B

Fresh lemon juice is always de jure but I've found that a GOOD lemon sherbet, melted, is a WONDERFUL substitution.

Wow, what a delicious cookie. So simple to make. I did squeeze out the excess liquid from the zucchini. Next time I will double the batch as I only got 2 1/2 dozen cookies.

Great recipe! These re so easy to make and we liked them with or without the glaze.the fresh lemon really makes a difference. Will make them even when I don't have a ton of zucchinis from our garden. I didn't drain the zucchini.

When I grate zucchini i get a lot of liquid . Is this zucchini squeezed dry?

Always try to use small firm zucchini; avoid the center seed area; they are usually so plentiful you can be a little wasteful when shredding. And certainly press any excess out on paper towel!

I didn't have zucchini so I put dried cranberriesinstead. They were very good, both plain and with the glaze.


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