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Lemon Zucchini Drops

 Lemon Zucchini Drops
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.
21 ServingsPrep: 20 min. Bake: 10 min./batch + cooling


  • 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


  • 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.
  • 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.
  • For glaze, combine sugar and enough lemon juice to achieve a thin

2 of 2

Lemon Zucchini Drops (continued)

Directions (continued)

  • spreading consistency. Spread or drizzle over cooled cookies. Yield:
  • 3-1/2 dozen.
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.
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