This post may contain affiliate sales links. Please read my disclosure policy.
Lemon Zucchini Cookies are soft, sweet, poppy seed pillows of deliciousness…with just a hint of zucchini. Topped with a tangy lemon glaze these cookies are kid-approved! My Lemon Poppy Seed Bread is a good, equally delicious bread alternative to a cookie if you have a hankering for another lemony dessert.
Sneak Zucchini into Cookies
I’ve realized that zucchini is one of the most versatile vegetables ever and tastes almost like air. You throw it into whatever you want and it just sort of melds into the recipe you’re making. It’s PRIME for getting your kids to eat veggies without them knowing (muwahaha).
How to Make Lemon Zucchini Cookies
These Lemon Zucchini Cookies are almost like a mini cake with a phenomenal texture and a tangy lemon glaze. As you can expect, you can’t taste the zucchini and the poppy seeds pop out with that fabulous lemony flavor. For full recipe details and measurements, see the printable recipe card down below.
Preheat + Prep Pans
Preheat oven. Line baking sheets with parchment paper and set aside.
Combine Wet Ingredients
Cream butter, shortening and sugar together until combined. Stir in eggs and vanilla. Scrape sides and stir again briefly.
Add Dry Ingredients + Bake
Add in all dry ingredients and mix until incorporated. Stir in lemon zest, zucchini and poppy seeds by hand. Scoop onto prepared baking sheets and bake until bottoms are lightly golden. Cool 5-10 minutes before transferring to a cooling rack.
Make Glaze
Storing Lemon Zucchini Cookies
Lemon Zucchini Cookies can be stored in an airtight container or ziplock bag at room temperature for about 5 days.
More Lemon Cookie Recipes to Try!
- Lemon Crinkle Cookies
- Lemon Sour Cream Sugar Cookies
- Glazed Lemon Cookies
- Chewy Glazed Lemon Sugar Cookies
Give them a try today! They won’t last long. The printable recipe card is below. Enjoy! 🙂
Lemon Zucchini Cookies
Ingredients
- 1/2 cup butter softened
- 1/2 cup butter flavored shortening
- 3/4 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla
- 2 1/2 cups all purpose flour
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 lemon zested
- 1 1/4 cups zucchini grated
- 2 teaspoons poppyseeds
for the glaze:
- 1 lemon juiced
- powdered sugar
Instructions
- Preheat oven to 375 degrees. Line baking sheets with parchment paper and set aside.
- Cream butter, shortening and sugar together until combined. Stir in eggs and vanilla. Scrape sides and stir again briefly. Add in all dry ingredients and mix until incorporated. Stir in lemon zest, zucchini and poppy seeds by hand. Scoop onto prepared baking sheets and bake 8 minutes or so until bottoms are lightly golden. Cool 5-10 minutes before transferring to a cooling rack.
- For the glaze, stir powdered sugar into the lemon juice bit by bit until you form a thick glaze, about the same viscosity as white school glue. Drizzle over cookies and set set a few minutes before diving in. Or, pay no attention to me and snarf ’em down!
These are surprisingly delish ! I was hesitant about trying them but to my delight WOW what a surprise of freshness ! Have been asked for recipe will be making again – thank you for posting .
Do these ship well and stay moist?
I have no idea! As long as you can make them and get them to their destination within 3 days, I’d say they should be ok. But wont be quite the same as fresh.
These are delish!!!!!
[…] Zucchini Lemon Poppy Seed Cookies–a delicious way to eat your veggies! […]
hi Lauren ,
I am hoping to make these for a fods assignement in class. Iron chef style!
any tips for extra speed when making this recipe
hoping for the trophy!lol
thanks for ur recipe ur a god.
Do you have to use shortening – can you substitute butter in lieu of shortening, i.e., 1 cup butter?
Usually when shorte ing is factored in, it’s bc using all butter causes most cookies to flatten.
These look so light and fluffy! I’m dying to try these ones!
I have been on such a lemon kick lately and these look perfect. I can’t to get some zucchini and give these a try!
Can I leave out the zucchini?
I guess you could, but I’ve only ever made them with the zucchini.
My mother sent me a message : “Why did you sent us these terrible cookies?????? I AM ALREADY ADDICTED TO THEM !!!!! ”
This recipe is a total success 🙂
Sounds like the zucchini problem I am having. I’m trying to find ways to use the 30ish pounds of zucchini I’ve harvested recently. I’m going to add it to the list.
http://sugarandwine.com