Description
Soft, citrusy, and lightly sweet, these easy lemon zucchini cookies are the perfect summer dessert with a hidden veggie twist.
Ingredients
1 cup finely grated zucchini (squeezed to remove excess moisture)
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
Optional: 1/2 cup powdered sugar (for lemon glaze)
Optional: 1 tablespoon lemon juice (for glaze)
Instructions
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, cream together the butter and sugar until light and fluffy.
Beat in the egg, lemon zest, and lemon juice.
Mix in the grated zucchini.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, mixing just until combined.
Drop rounded tablespoons of dough onto the baking sheet.
Bake for 10–12 minutes or until edges are lightly golden.
Optional: Whisk together powdered sugar and lemon juice to make glaze. Drizzle over cooled cookies.
Let set and enjoy!
Notes
Squeeze out as much moisture from the zucchini as possible for best texture.
These cookies are soft and cake-like — not crispy!
Store in an airtight container for up to 3 days, or freeze without glaze.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
