Name: Easy Lemon Zucchini Cookies Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 tsp baking powder; 1/2 tsp salt; 3/4 cup unsalted butter, softened; 3/4 cup granulated sugar; 1 large egg; 1 tsp grated lemon zest; 1 cup peeled, shredded zucchini; 1 cup confectioners’ sugar; 1 1/2 tbsp fresh lemon juice; 1/2 tsp lemon zest

Jump to Recipe

If your heart skips a beat at the thought of fresh, tangy, soft cookies, Easy Lemon Zucchini Cookies are about to steal your kitchen spotlight. These cookies are the perfect marriage of delicate citrus and mild zucchini, baked into irresistible bites that just melt in your mouth. I absolutely love how the brightness of lemon zest wakes up every nibble, balancing the subtle sweetness and utter tenderness that shredded zucchini brings. Whether you’re baking for family gatherings, school lunches, or simply treating yourself to a cheerful afternoon snack, these cookies never fail to delight. The crowning touch? A glossy lemon glaze that ties all the flavors together, guaranteed to win you bonus points from anyone lucky enough to grab one while still warm from the oven.

Easy Lemon Zucchini Cookies Recipe - Recipe Image

Ingredients You’ll Need

What I adore most about Easy Lemon Zucchini Cookies is how simple yet essential the lineup of ingredients is. Each one plays a starring role, working together to create cookies that are tender, full of flavor, and absolutely unforgettable. Here’s why you can’t skip a single one:

All-purpose flour: Lays the perfect soft foundation for your cookies, delivering a gentle chew.
Baking powder: Helps the cookies rise just the right amount, so they’re light and pillowy.
Salt: Enhances all the sweet and citrusy notes, making the flavors pop.
Unsalted butter (softened): Brings a rich, creamy taste while providing that beautiful texture.
Granulated sugar: Delivers sweetness that lets the lemon’s tartness glow.
Large egg: Binds everything together and adds a bit of richness.
Grated lemon zest: Provides fresh, fragrant citrus flavor you can smell the moment you start mixing.
Peeled, shredded zucchini: Adds incredible moisture without any noticeable veggie flavor.
Confectioners’ sugar: Forms the dreamy, satiny, lemon-packed glaze you’ll want on everything.
Fresh lemon juice: Brightens and sharpens the glaze with just the right punch.
Lemon zest (for glaze): Doubles the citrus and adds gorgeous flecks of color as a finishing touch.

How to Make Easy Lemon Zucchini Cookies

Step 1: Preheat the Oven and Prepare Baking Sheet

Start by preheating your oven to 375°F (190°C). I always recommend giving your oven plenty of time to reach the right temperature, since even heat is key to baking these cookies just right. Get your baking sheet ready by either greasing it lightly or lining it with parchment paper if you want a quick, fuss-free clean up later on. Trust me, a little prep here makes everything smoother down the line.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together your all-purpose flour, baking powder, and salt. This simple step makes a world of difference: whisking evenly distributes the leavening so every bite of your Easy Lemon Zucchini Cookies puffs perfectly. Set this bowl aside—your dough is about to come together.

Step 3: Cream Butter, Sugar, and Incorporate Wet Ingredients

In a large mixing bowl, cream the softened butter and sugar together until pale and fluffy—this usually takes about 2 to 3 minutes, and you’ll know it’s done when the mixture looks light and feels silky. Crack in your egg, add that lemon zest (zest it right into the bowl to catch every drop of oil!), and continue mixing for another 2 or 3 minutes. This step is the backbone of your cookie’s irresistible crumb.

Step 4: Combine Wet and Dry Ingredients, Stir in Zucchini

Now, gently incorporate your whisked flour mixture into the butter-egg mix. Stir just until it’s all combined—no more, or you risk tough cookies. Fold in the shredded zucchini with a spatula, making sure those gorgeous green flecks are evenly sprinkled throughout. The dough will be soft and slightly sticky; this is exactly what you want for bakery-level tenderness.

Step 5: Portion and Bake the Cookies

Scoop the dough by the rounded tablespoon onto your prepared sheet, giving each cookie a little space to spread and shine. Bake for 10 to 12 minutes, watching for the tops to look set and edges to take on a faint golden hue. Let the cookies cool on the sheet for a couple of minutes (they’re tender when hot), then transfer them to a wire rack. If you’re like me, you might sneak a sample while they’re still a touch warm for maximum coziness.

Step 6: Glaze and Finish the Cookies

While your cookies cool slightly on the rack, whisk together confectioners’ sugar, fresh lemon juice, and extra lemon zest for a quick, luscious glaze. Drizzle generously over the cookies, letting it drip down the sides in those captivating little rivulets. Wait until the glaze sets (at least a few minutes, if you can stand the suspense), then get ready to wow anyone who tries them.

How to Serve Easy Lemon Zucchini Cookies

Garnishes

A sprinkle of finely grated lemon zest or even a couple of curled lemon peels right on top make these Easy Lemon Zucchini Cookies look as bright and fresh as they taste. If you’re feeling fancy, a few edible flower petals or a dusting of extra confectioners’ sugar are a lovely finishing touch for special occasions.

Side Dishes

I love pairing these cookies with an iced herbal tea (think chamomile or mint) or a frosty glass of lemonade. For a more decadent treat, serve them alongside a scoop of vanilla bean ice cream or spoon them next to a dollop of whipped cream and some fresh summer berries for a naturally sweet platter that guests swoon over.

Creative Ways to Present

Turn your Easy Lemon Zucchini Cookies into the star of a dessert board! Surround them with juicy fruit slices, bite-sized meringues, and a few candied lemon twists. Or, for a show-stopping gift, stack cooled cookies in a clear cellophane bag, tie it with a satin ribbon, and tuck a handwritten note alongside. These cookies also make adorable favors at showers, brunches, or just-because gatherings.

Make Ahead and Storage

Storing Leftovers

Once fully cooled, store your Easy Lemon Zucchini Cookies in an airtight container at room temperature. They’ll stay soft and fresh for about three days—though around here, they rarely last that long! If you live in a humid climate, slip a slice of bread into the container to help maintain that perfect texture.

Freezing

No time to bake every day? These cookies freeze beautifully! Arrange glazed (or unglazed) cookies in layers with parchment between each layer in a freezer-safe container. They’ll keep their flavor and texture for up to two months. Simply thaw at room temperature whenever a craving strikes or company shows up unexpectedly.

Reheating

If you love your Easy Lemon Zucchini Cookies just a touch warm, pop one or two into the microwave for 8 to 10 seconds. If they’ve come straight from the freezer, let them thaw first; a quick, gentle reheat brings out their aroma and gives the glaze a delicious, barely-melted sheen.

FAQs

Can I use yellow zucchini or summer squash instead of green zucchini?

Absolutely! Yellow zucchini or mild summer squash work just as well and will even add a cheerful golden hue. Just be sure to peel and shred them finely for the same tender texture.

Do I need to squeeze out the zucchini before adding it?

I recommend lightly blotting shredded zucchini with a towel if it seems especially wet, but you don’t need to press out every drop. The natural moisture actually keeps these cookies perfectly soft and delicate.

Can I make Easy Lemon Zucchini Cookies gluten-free?

Yes, substitute your favorite 1:1 gluten-free all-purpose flour blend. I’ve had success with a cup-for-cup style blend—just be sure it includes xanthan gum for the right structure.

Is it possible to reduce the sugar in these cookies?

You can cut the granulated sugar a bit if you prefer a less sweet treat, though this may impact the dough’s texture and the cookies’ browning. I wouldn’t reduce the sugar in the glaze, as it helps achieve the classic drizzly finish.

What’s the best way to zest a lemon for this recipe?

Use a microplane or fine grater and zest directly over your mixing bowl to catch all the fragrant oils released. Only take the bright yellow part; avoid the white pith underneath, which can add bitterness.

Final Thoughts

I honestly can’t recommend these Easy Lemon Zucchini Cookies enough. Every bite is zesty, soft, and gently sweet, sparkling with fresh lemon brightness in a way that’s bound to make you smile. They’re easy enough for weekday baking, yet special enough to share at any summer gathering or potluck. Invite someone you love to bake with you, and I promise—the process, the aroma, and the first batch out of the oven will be an experience you’ll want to revisit again and again!

Easy Lemon Zucchini Cookies Recipe

★★★★★

5.2 from 24 reviews

Author: Ella
Total Time: 32 minutes
Yield: Makes about 24 cookies 1x
Diet: Vegetarian

Print Recipe

Description

These Easy Lemon Zucchini Cookies are a delightful and unexpected treat, combining the freshness of lemon with the subtle sweetness of zucchini. The soft, cake-like cookies are topped with a tangy lemon glaze, making them perfect for any occasion.

Instructions

Step 1: Preheat the Oven and Prepare Baking Sheet

Preheat your oven to 375°F (190°C). Prepare a cookie sheet by greasing it lightly, or line it with parchment paper if you prefer easy cleanup.

Step 2: Mix Dry Ingredients

In a medium mixing bowl, combine the all-purpose flour, baking powder, and salt. Whisk these together well to ensure the leavening agents are evenly distributed, then set the bowl aside for later use.

Step 3: Cream Butter, Sugar, and Incorporate Wet Ingredients

In a large bowl, cream the softened unsalted butter and granulated sugar together until light and fluffy. Add the egg and grated lemon zest, beating until well blended.

Step 4: Combine Wet and Dry Ingredients, Stir in Zucchini

Gradually add the flour mixture into the butter mixture, then fold in the shredded zucchini until evenly distributed.

Step 5: Portion and Bake the Cookies

Drop rounded tablespoonfuls of dough onto the prepared sheet and bake for 10-12 minutes until lightly browned. Cool on a rack.

Step 6: Glaze and Finish the Cookies

Drizzle the lemon glaze over the cooled cookies and allow it to set before serving.

Notes

You can add chopped nuts or dried fruits to the cookie dough for extra texture and flavor.
Store the cookies in an airtight container to maintain their freshness.
These cookies pair wonderfully with a cup of hot tea or coffee.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American