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

Lemon Zucchini Drops Recipe

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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.
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

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.


  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

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.

This recipe pairs well with a sweet white wine.

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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.

Reviewed Jul. 7, 2012

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

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