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–+ servings
Easy Lemon Zucchini Cookies

Easy Lemon Zucchini Cookies for a Refreshing Summer Treat

Enjoy a delightful summer dessert with these Easy Lemon Zucchini Cookies, sneakily packed with veggies and bursting with citrus flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 10 minutes
Total Time 37 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-Purpose Flour Gluten-free flour mix can be used for a gluten-free version.
  • 1 teaspoon Baking Powder Ensure it’s fresh for the best results.
  • 1/2 teaspoon Salt Sea salt can give a unique taste.
  • 1/2 cup Unsalted Butter Can substitute with coconut oil for a dairy-free option.
  • 1 cup Granulated Sugar Substitute with coconut sugar for a lower glycemic index.
  • 1 large Egg Flaxseed meal mixed with water is a great vegan alternative.
  • 1 tablespoon Lemon Zest Freshly zested is best.
  • 1 cup Peeled Shredded Zucchini Medium-sized zucchinis are ideal.
  • 1 cup Powdered Sugar Sugar substitute works well for a lower-calorie glaze.

Equipment

  • Mixing Bowls
  • Electric Mixer
  • cookie sheet

Method
 

Step‑by‑Step Instructions for Easy Lemon Zucchini Cookies
  1. Preheat your oven to 375°F (190°C) and prepare your cookie sheet by greasing it lightly or lining it with parchment paper.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
  4. Add the egg and lemon zest to the butter mixture, mixing until fully incorporated and smooth, about 2-3 minutes.
  5. Gradually add the flour mixture to the wet mixture, stirring gently until just combined.
  6. Fold in the peeled shredded zucchini, ensuring even distribution throughout the dough.
  7. Drop spoonfuls of dough onto the prepared cookie sheet, leaving space between each ball.
  8. Bake for 10-12 minutes, until the edges are lightly browned and the centers remain soft.
  9. Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
  10. Mix powdered sugar with lemon juice for the glaze and drizzle over cooled cookies.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 18gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 20mgSodium: 75mgPotassium: 50mgFiber: 0.5gSugar: 8gVitamin A: 200IUVitamin C: 1mgCalcium: 10mgIron: 0.5mg

Notes

Grate and squeeze excess moisture from zucchini to keep the batter from becoming too wet. Use fresh lemon zest for vibrant flavor.

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