Lemon Poppy Seed Cookies with Zucchini

5 from 5 votes

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Lemon Poppy Seed Cookies with Zucchini are sweet pillows of deliciousness. Topped with a tangy lemon glaze these cookies are kid approved!

Lemon Poppy Seed Cookies

These Lemon Poppy Seed Cookies with Zucchini 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.

Soft, poofy, lemon poppy seed cookie pillows. That’s what these are….with a hint of zucchini.

They are *heaven*.

I inherited a 6 pound zucchini from an older lady who is the definition of a master gardener. She has nearly every fruit and vegetable known to man growing in her glorious garden.

It kind of makes me want to dig up my backyard and make my own garden but then I got one of her 14 million 6-pound zucchinis and am struggling to figure out what to do with it.

So, I threw it into cookies because…that is what I do.

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…mwahahaha.

For these Lemon Poppy Seed Cookies, I added in zucchini {obviously} but also threw in some lemon zest and poppy seeds…because I’m a wild child.

My crazy recipe testing streak cannot be stopped.

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Lemon Poppy Seed Cookies

Lemon Poppy Seed Cookies

Lemon Poppy Seed

Lemon Poppy Seed

Lemon Poppy Seed

Lemon Poppy Seed

Give them a try today! They won’t last long.

Have a wonderful weekend! xoxo

More Lemon Cookie Recipes to Try!

5 from 5 votes

Zucchini Lemon Poppyseed Cookies

Lemon Poppy Seed Cookies with Zucchini 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


  • 1/2 cup softened butter
  • 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 grated zucchini
  • 2 teaspoons poppy seeds

for the glaze:


  • 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!


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 Poppyseed Cookies, zucchini


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Recipe Rating

12 Responses
  1. 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.


  2. 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 🙂

  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. 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.

    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.

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