Lemon Zucchini Drops
Total TimePrep: 20 min. Bake: 10 min./batch + cooling
Makesabout 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
- LEMON GLAZE:
- 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 achieve a thin spreading consistency. Spread or drizzle over cooled cookies.
Nutrition Facts1 cookie: 99 calories, 3g fat (2g saturated fat), 10mg cholesterol, 89mg sodium, 17g carbohydrate (12g sugars, 0 fiber), 1g protein.
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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!
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!
Oct 20, 2013
Fantastic used cherry cran raisins added more lemon zest. This is a keeper so good!!
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!
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.
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
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!
Mar 24, 2011
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!
Oct 16, 2009
They were delicious! I may of made some a little too big, but nobody complained. I would make these again.