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plate of homemade lemon zucchini cookies with glaze

Lemon Zucchini Cookies Recipe

Soft and chewy lemon zucchini cookies bursting with fresh citrus flavor and hidden vegetables. The perfect summer treat that’s light, refreshing, and ready in under 30 minutes.
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Course: Dessert, Snack
Cuisine: American, Summer Baking
Prep Time: 15 minutes
Cook Time: 15 minutes
Chill Time: 15 minutes
Total Time: 45 minutes
Servings: 24 cookies
Calories: 120kcal
Cost: $6

Equipment

  • Box grater
  • Mixing bowl
  • Hand mixer
  • Cookie scoop
  • Baking sheets
  • Wire rack

Ingredients

Main Ingredients

  • 2 cups all-purpose flour
  • ½ cup unsalted butter softened
  • ¾ cup granulated sugar
  • 1 large egg
  • 1 cup zucchini finely shredded, excess moisture removed
  • 2 tablespoon lemon juice fresh
  • 1 tablespoon lemon zest fresh
  • 1 teaspoon vanilla extract

Leavening & Spices

  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon nutmeg optional

Lemon Glaze (Optional)

  • 1 cup powdered sugar
  • 3 tablespoon lemon juice fresh
  • 1 teaspoon lemon zest

Instructions

  • Preheat oven to 350°F (175°C). Shred and squeeze zucchini, zest and juice lemons.
  • Beat butter and sugar until fluffy. Add egg, vanilla, lemon juice, zest, and zucchini.
  • Whisk dry ingredients separately. Combine with wet mixture. Chill dough for 15 minutes.
  • Scoop dough onto parchment-lined baking sheets. Bake 12–15 minutes until golden. Cool on wire racks.
  • Drizzle cooled cookies with lemon glaze, if desired.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 30g | Calories: 120kcal | Carbohydrates: 19g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1.5g | Cholesterol: 20mg | Sodium: 85mg | Potassium: 60mg | Fiber: 1g | Sugar: 12g | Vitamin A: 80IU | Vitamin C: 2mg | Calcium: 15mg | Iron: 0.8mg