Save on Pinterest

Lemon Zucchini Drops

When we lived on the East Coast, a nearby fruit and vegetable stand had a bakery featuring these soft, cakelike cookies. We missed every bite when we moved away, so I developed this recipe. —Barbara Franklin, Tucson, Arizona
  • Total Time
    Prep: 20 min. Bake: 10 min./batch + cooling
  • Makes
    about 3-1/2 dozen


  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 large egg, room temperature
  • 1 cup finely shredded zucchini
  • 1 teaspoon grated lemon zest
  • 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 granulated sugar until light and fluffy. Beat in egg, zucchini and lemon zest. 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 confectioners' sugar and enough lemon juice to reach a thin spreading consistency. Spread or drizzle over cooled cookies.
Editor's Note
Nutrition Facts
1 cookie: 99 calories, 3g fat (2g saturated fat), 10mg cholesterol, 89mg sodium, 17g carbohydrate (12g sugars, 0 fiber), 1g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video


Click stars to rate
Average Rating:
  • Jennifer
    Jul 21, 2020

    New favorite cookies! Followed the directions and they turned out fantastic! YUM!!!

  • bernerlover
    Jul 21, 2020

    these were really good. Only small change I made was to add a bit more zest to the cookies and also added zest to the icing. I thought the icing was just enough-I wouldn't have liked them as much with less.

  • Sue
    Jul 16, 2019

    I like these but I like more lemon flavor so I upped the zest and more lemon juice in the icing. As another said that is way too much icing for cookies iced this way. I cut icing in half Will make again upping the nuts and raisins also

  • TerryH1387
    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!

  • flowernerenergize
    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!

  • jbug4
    Oct 20, 2013

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

  • piehlar
    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!

  • LegalSec
    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.

  • jane428
    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

  • TOHfoodie
    Dec 25, 2011

    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!