Why You’ll Love This Recipe

I love how these cookies balance a delicate lemon flavor with the moisture and nutrition of fresh zucchini. They come together quickly and don’t require any fancy equipment. The texture is soft and cakey, which makes each bite melt in my mouth. It’s also a fun way to use up an abundance of zucchini—especially during peak garden season.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Baking soda
Salt
Unsalted butter
Granulated sugar
Egg
Lemon zest
Lemon juice
Shredded zucchini
Powdered sugar (for optional glaze)
Milk or lemon juice (for glaze)

Directions

I start by preheating the oven to 350°F (175°C) and lining a baking sheet with parchment paper.
In one bowl, I whisk together the dry ingredients: flour, baking powder, baking soda, and salt.
In another bowl, I cream the butter and sugar until light and fluffy. Then I beat in the egg, lemon zest, and lemon juice.
I stir in the shredded zucchini, then gradually add the dry ingredients to the wet mixture, mixing until just combined.
Using a spoon or cookie scoop, I drop small rounds of dough onto the prepared baking sheet.
I bake for about 12–15 minutes or until the edges are lightly golden and the centers are set.
Once cooled, I drizzle a simple glaze made of powdered sugar and lemon juice or milk over the top, if desired.

Servings and timing

This recipe yields about 24 cookies. From start to finish, it takes roughly 30–35 minutes:

Prep time: 15 minutes
Bake time: 12–15 minutes
Cooling/glazing time: 5–10 minutes

Variations

Sometimes I swap the lemon zest with orange zest for a warmer citrus flavor. For a nutty touch, I like folding in chopped walnuts or pecans. If I want a richer treat, I add white chocolate chips to the batter. For a lower-sugar version, I reduce the glaze or skip it entirely—the cookies are still sweet and flavorful on their own.

storage/reheating

I store the cookies in an airtight container at room temperature for up to 3 days. If I want them to last longer, I refrigerate them for up to a week. For freezing, I place them in a freezer-safe bag or container and they keep well for about 2 months. When I’m ready to enjoy them again, I let them thaw at room temperature. I avoid reheating them to maintain their soft texture.

FAQs

How do I keep the cookies from getting too soggy from the zucchini?

I make sure to squeeze out any excess moisture from the shredded zucchini using a clean towel or paper towels before adding it to the batter.

Can I make these cookies gluten-free?

Yes, I’ve had success using a 1:1 gluten-free flour blend. The texture might be slightly different, but they still turn out soft and flavorful.

Do I need to peel the zucchini before shredding?

No, I don’t peel the zucchini. The peel is tender and adds extra color and nutrients to the cookies.

Can I skip the glaze?

Absolutely. I often skip the glaze when I want a less sweet cookie. The lemon flavor still shines through beautifully.

How finely should I shred the zucchini?

I use the fine side of a box grater. This makes the zucchini almost disappear into the dough, giving the cookies a smooth texture.

Conclusion

These easy lemon zucchini cookies are one of my favorite ways to bake with summer produce. They’re soft, flavorful, and bring a burst of brightness to any cookie platter. Whether I glaze them or keep them simple, they never last long in my kitchen.