Real Recipes From Real Home Cooks ®

lemon zucchini drops

(2 ratings)
Recipe by
Cindy Klein
Rochester, NY

It's getting to be Zucchini season. I was getting started and using the shredded zuchini that I had frozen in 1 cup bags from last season. I also used dried cranberries instead of rasins in the first batch and they were wonderful!

(2 ratings)
yield 3 1/2 dozen
prep time 15 Min
cook time 10 Min

Ingredients For lemon zucchini drops

  • 1/2 c
    butter softened
  • 1 c
    sugar
  • 1
    egg
  • 1 c
    shredded zuchii
  • 1 tsp
    grated lemon peel
  • 2 c
    flour
  • 1 tsp
    baking powder
  • 1 tsp
    baking soda
  • 1/2 tsp
    salt
  • 1 tsp
    ground cinnamon
  • 1/2 c
    rasins or dried cranberries
  • 1/2 c
    chopped walnuts
  • LEMON GLAZE
  • 2 c
    confectioners' sugar
  • 2-3 Tbsp
    lemon juice

How To Make lemon zucchini drops

  • 1
    In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, zuchini and lemon peel. Combine the flour, baking powder, baking soda, cinnamon and salt; gradually add to the creamed mixture and mix well. Stir in rasins/cranberries and nuts.
  • 2
    Drop by tablespoonfuls 3 in. apart on lightly greased cookie sheet. Bake 375 for 8-10 min. or until lightly browned. Remove to wire racks to cool.
  • 3
    For glaze. Combine sugar and enough lemon juice to achive a thin spreading consistency. Spread or drizzle over cooled cookies.

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