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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.
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
for the glaze:
- 1 lemon juiced
- powdered sugar
- 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!