Zucchini Lemon Drop Cookies

Brighten up your baking routine with these irresistibly soft and citrusy Zucchini Lemon Drop Cookies! Bursting with fresh lemon zest and juice, these cookies strike the perfect balance between sweet and tangy, while finely shredded zucchini adds moisture and a touch of wholesome goodness. The delicate lemon glaze drizzled on top takes these treats to a whole new level of indulgence. Quick to prepare and bake in just 12 minutes, these cookies are a delightful way to use up summer zucchini. Perfect for tea parties, afternoon snacks, or a refreshing twist on dessert, these Zucchini Lemon Drop Cookies are sure to become a new favorite.

Nutriscore Rating: 45/100

Prep Time:15 mins

Cook Time:12 mins

Total Time:27 mins

Servings: 20

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 0.5 teaspoon salt
• 0.5 cup unsalted butter (softened)
• 1 cup granulated sugar
• 1 unit large egg
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• 1 cup zucchini (finely shredded and excess moisture squeezed out)
• 1 cup powdered sugar (for glaze)
• 2 tablespoons fresh lemon juice (for glaze)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Step 2

In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.

Step 3

In a large mixing bowl, cream together the softened butter and granulated sugar using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.

Step 4

Beat in the egg, lemon zest, lemon juice, and vanilla extract until well combined.

Step 5

Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Do not overmix.

Step 6

Fold in the shredded zucchini gently using a spatula until evenly distributed in the dough.

Step 7

Using a tablespoon or small cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.

Step 8

Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers will remain soft.

Step 9

Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.

Step 10

While the cookies are cooling, prepare the glaze by whisking together the powdered sugar and fresh lemon juice in a small bowl until smooth.

Step 11

Drizzle the lemon glaze over the cooled cookies using a spoon, or dip the tops of the cookies into the glaze for a thicker coating.

Step 12

Allow the glaze to set for 15-20 minutes before serving. Enjoy your Zucchini Lemon Drop Cookies!

Nutrition Facts

Serving size	1063.4 grams (1063.4g)

Amount per serving	% Daily Value*
Calories	3124

Total Fat 103.90g	133%
Saturated Fat 62.90g	315%
Polyunsaturated Fat 0.00g
Cholesterol 444mg	148%
Sodium 2372mg	103%
Total Carbohydrate 523.20g	190%
Dietary Fiber 10.40g	37%
Total Sugars 329.60g
Protein 35.50g	71%

Vitamin D 99IU	497%
Calcium 148mg	11%
Iron 13mg	74%
Potassium 1095mg	23%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.5%

Protein: 4.5%

Carbs: 66.0%