Lemon Zucchini Drops Recipe
Lemon Zucchini Drops Recipe photo by Taste of Home

Lemon Zucchini Drops Recipe

Read Reviews
4.5 9 10
Publisher Photo
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.
TOTAL TIME: Prep: 20 min. Bake: 10 min./batch + cooling
MAKES:21 servings
TOTAL TIME: Prep: 20 min. Bake: 10 min./batch + cooling
MAKES: 21 servings


  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 cup finely shredded zucchini
  • 1 teaspoon grated lemon peel
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts
  • 2 cups confectioners' sugar
  • 2 to 3 tablespoons lemon juice

Nutritional Facts

2 each: 196 calories, 6g fat (3g saturated fat), 22mg cholesterol, 183mg sodium, 33g carbohydrate (22g sugars, 1g fiber), 2g protein


  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, zucchini and lemon peel. Combine the flour, baking soda, baking powder, cinnamon and salt; gradually add to the creamed mixture and mix well. Stir in raisins and walnuts.
  2. Drop by tablespoonfuls 3 in. apart onto lightly greased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
  3. For glaze, combine sugar and enough lemon juice to achieve a thin spreading consistency. Spread or drizzle over cooled cookies. Yield: 3-1/2 dozen.
Originally published as Lemon Zucchini Drops in Best of Country Cookies 1999, p19

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Lemon Zucchini Drops

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Jul. 29, 2015

"Followed recipe with no changes and they turned out great. Light and tasty. This definitely will go in my zucchini recipe rotation!"

Reviewed Nov. 19, 2013

"Very, very tasty cookie! I doubled the lemon zest and for the icing I only used a cup of confectioners sugar (because I'm cheap and also because I end up with a ton of leftover icing that I have to try to use up before it goes bad). I enjoy using items from our garden in unusual ways and this is the second zucchini cookie we've tried. Definitely recommended!"

Reviewed Oct. 20, 2013

"Fantastic used cherry cran raisins added more lemon zest. This is a keeper so good!!"

Reviewed Aug. 31, 2013

"What a great way to use over abundant zucchini! I have made this several times and used fresh lemon juice and used white raisins. A favorite!"

Reviewed Aug. 9, 2012

"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."

Loading Image