Lemon Zucchini Drops

Lemon Zucchini Drops Recipe

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Nancy Adinolfi


Always looking for something new to do with zucchini...these are very good...you would never know they have zucchini in them..they are like a soft sugar/ lemon hint cookie....Delicious!!!!!


★★★★★ 1 vote

3 and 1/2 dozen
40 Min
10 Min


  • 1/2 c
    butter softened
  • 1 c
  • 1
  • 1 c
    finely chopped zucchini
  • 1 tsp
    grated lemon peel
  • 2 c
    all purpose flour
  • 1 tsp
    baking soda
  • 1/2 tsp

  • 1/2 c
  • 1/2 c
    chopped walnut

  • 2 c
    confectioners' sugar
  • 2 -3 Tbsp
    lemon juice
  • 1 tsp
  • ·
    add a little water for drizzle consistency

How to Make Lemon Zucchini Drops


  1. In a large bowl cream butter and sugar until light and fluffy. Beat in egg, zucchini, and lemon peel.
    Combine the flour, baking soda, baking powder, cinnamon and salt. Gradually add to the creamed mixture and mix well. Stir in walnuts and raisins if used.
    Drop by Tbsp 3 inches apart onto lightly greased baking sheet. Bake at 375 degree for 8 to 10 minutes until lightly browned. Remove to wire rack to cool.
    For glaze, combine sugar and enough lemon juice to achieve a thin spreading consistency. Spread or drizzle over cooled cookies.
    Yield: 3 ½ dozen cookies.

Printable Recipe Card

About Lemon Zucchini Drops

Course/Dish: Cookies
Main Ingredient: Vegetable
Regional Style: English
Dietary Needs: Vegetarian
Hashtags: #cookie #zucchini

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