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When we lived on the East Coast, a nearby fruit and vegetable stand had a bakery featuring these soft cake-like cookies. We missed every bite when we moved away, so I developed this recipe.
This recipe is:
Quick
Nutritional Facts 1 serving (2 each) equals 196 calories, 6 g fat (3 g saturated fat), 22 mg cholesterol, 183 mg sodium, 33 g carbohydrate, 1 g fiber, 2 g protein.
Originally published as Lemon Zucchini Drops in Best of Country Cookies , p19
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on Aug. 09, 2012 by LegalSec
This recipe was great but I did make some changes to make lower in fat. I only used 1/4 c. butter, 3 tbsp. of liquid egg whites and no nut. After mixing I felt it was too thin for cookies so I put the batter into a 9 inch square baking pan and placed in oven for 30 minutes and then checked with a toothpick until it was done. I made the glaze thicker with the juice of a fresh lemon and cut into 16 pieces which yield a low-fat cake with around 3 grams of fat, sorry I don't have a calorie count. The cake is so moist and the cinnamon and lemon flavors come out deliciously.
Reviewed on Jul. 07, 2012 by jane428
OMG get your mixer out and make these cookies. Great way to use up zuccini. I used fresh lemons I think it made a big difference. YUM
Reviewed on Dec. 25, 2011 by TOHfoodie
I don't usually like "cake-type" cookies, but these were GREAT! I ended up making 3 batches and using them in my Christmas treat bags. I didn't have enough zucchini for the last batch so I used yellow squash (1/2 cup) for the rest. They were just as good! I try and sneak extra fiber into food when I can but be sure to peel the squash in this recipe. Otherwise, you'll easily notice the green/yellow color. If you don't know there's squash in this recipe, you'd never be able to tell! The lemon glaze was a bit tart on it's own, but it complimented the cookies perfectly!
Reviewed on Mar. 24, 2011 by NevadaRose
These are really great. Made them up in the morning to take to work - and they were well received - I left with an empty plate!
Reviewed on Oct. 16, 2009 by Voluptuosa
They were delicious! I may of made some a little too big, but nobody complained. I would make these again.
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