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Lemon Zucchini Cookies

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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.

glazed lemon-zucchini-cookies on cooling rack

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).

Glazed lemon-zucchini-cookies on green tile

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

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 let set a few minutes. Serve.

Storing Lemon Zucchini Cookies

Lemon Zucchini Cookies can be stored in an airtight container or ziplock bag at room temperature for about 5 days.

Glazed lemon-zucchini-cookies on cooling rack

Give them a try today! They won’t last long. The printable recipe card is below. Enjoy! 🙂

Lemon Zucchini Cookies

Lemon Zucchini Cookies are sweet pillows of deliciousness. Topped with a tangy lemon glaze these cookies are kid approved!
servings 32 cookies
Prep Time 12 mins
Cook Time 8 mins
Total Time 20 mins

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:

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!

Nutrition

Calories: 120kcal | Carbohydrates: 13g | Protein: 1g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 17mg | Sodium: 66mg | Potassium: 62mg | Sugar: 5g | Vitamin A: 115IU | Vitamin C: 4.5mg | Calcium: 20mg | Iron: 0.6mg
Course: Dessert
Cuisine: American
Keyword: Lemon Zucchini Cookies

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Recipe Rating




13 Responses
  1. Kim

    5 stars
    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 .

    1. Lauren

      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.

  2. Janet

    5 stars
    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.

  3. Courtney

    5 stars
    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!

  4. Nadine

    5 stars
    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 🙂

  5. Jamie

    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

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