Zucchini Lemon Cookies

Zucchini Lemon Cookies Recipe

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Patsy Fowler


these are great and its a great way to get your kids to eat zucchini if they don't like it

★★★★★ 1 vote
15 Min
15 Min


1 medium
zucchini, shredded
1 1/2 c
white whole wheat flour
1/2 tsp
baking powder
1/2 tsp
1/2 c
butter, unsalted, softened
3/4 c
raw cane sugar
1/2 tsp
vanilla extract
1/2 tsp
lemon zest, grated
2 Tbsp
1% milk


1/2 c
powdered sugar
2 Tbsp
1% milk
1/4 tsp
lemon zest, grated

How to Make Zucchini Lemon Cookies


  • 1place the shredded zucchini in a colander lined with a kitchen cloth and let it sit for 30 minutes. this will allow some of the moisture of the zucchini to drain.preheat oven to 375. line a baking sheet
  • 2preheat oven to 375. line a baking sheet with parchment paper.
  • 3in a medium bowl, combine the flour, baking powder and salt and whisk to continue.
  • 4in a large bowl or stand mixer, beat the butter for about 1 minute.
  • 5add the sugar and heat for 1-2 minutes, until light and fluffy.
  • 6add the vanilla, lemon zest, and milk and heat until combined.
  • 7add the flour mixture in batches and mix until combined. fold in the zucchini.
  • 8using a tablespoon, scoop balls of the cookie dough onto the baking sheet. flatten the cookie slightly with your finger.
  • 9bake for 13-16 minutes or until just golden brown. the cookies won't appear done, but they will set as they cool.
  • 10for the glaze, whisk together the powdered sugar, milk and lemon zest until combined.
  • 11using a knife or pastry brush glaze the tops of the cooled cookies. allow to set for 5 minutes. store these in the refrigerator.

Printable Recipe Card

About Zucchini Lemon Cookies

Course/Dish: Cookies
Other Tag: Quick & Easy