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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

Ingredients

  • 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

Directions

  • 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
EMR
Nutrition Facts
1 cookie: 99 calories, 3g fat (2g saturated fat), 10mg cholesterol, 89mg sodium, 17g carbohydrate (12g sugars, 0 fiber), 1g protein.
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Reviews

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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!