Introduction

Remember those lazy summer afternoons, maybe helping out in the garden, and ending the day with a sweet treat that just felt like sunshine? Well, get ready to bring a little bit of that magic into your kitchen! Zucchini season is here, and while you might be looking for ways to use up that bounty, I’ve got a recipe that’s going to become your new favorite go-to: Easy Lemon Zucchini Cookies. Forget heavy, dense cookies – these are surprisingly light, bursting with bright lemon flavor, and have just the right amount of tenderness thanks to our secret ingredient (shhh, it’s the zucchini!). They’re seriously simple to whip up, disappear even faster, and are guaranteed to put a smile on your face. Let’s bake some sunshine!

Why You’ll Love This Recipe

Fast
Easy
Giftable
Crowd-pleasing

Ingredients

Gather up these simple goodies, and let’s get baking! Most of these are probably hanging out in your pantry already.

2 cups all-purpose flour: Our trusty base for happy cookies.
1 tsp baking powder: Helps give them a lovely, soft lift.
½ tsp salt: Just a pinch to balance out all that sweetness.
¾ cup unsalted butter, softened: Make sure it’s nice and soft, not melted, for easy creaming.
¾ cup granulated sugar: For that perfect sweet cookie bite.
1 large egg: Binds everything together beautifully.
1 tsp grated lemon zest: This is where the zing comes from! Use a microplane for the best results.
1 cup peeled, shredded zucchini: Our sneaky star ingredient! It adds moisture without making the cookies taste “vegetable-y.”

For the glaze: A little sweet, tangy finish that makes these cookies irresistible.

1 cup confectioners’ sugar: The key to a smooth, drizzle-able glaze.
1 ½ tbsp fresh lemon juice: More bright lemon flavor!
½ tsp lemon zest: A tiny bit extra for a punchy finish.

How to Make It

Alright, time to turn these ingredients into pure cookie bliss! Don’t worry, it’s super straightforward.

First things first, preheat your oven to 350°F (175°C). Get your baking sheets ready by lining them with parchment paper. This makes cleanup a breeze!
In a medium bowl, grab a whisk and give your flour, baking powder, and salt a quick stir. Just get them all friendly with each other.
Now, in a larger bowl (your mixing bowl!), get your softened butter and granulated sugar in there. Cream them together using a mixer until the mixture looks light and fluffy. It’ll be pale yellow and airy.
Beat in the large egg and that gorgeous grated lemon zest. Mix until everything is just combined – don’t overdo it here.
Gradually add your dry ingredients (the flour mixture) to the wet ingredients. Mix on low speed or by hand until everything is just combined. Stop as soon as you don’t see any dry flour streaks.
Gently fold in the shredded zucchini. You want to distribute it evenly throughout the dough.
Now for the fun part! Drop spoonfuls of dough onto your prepared baking sheets. They don’t spread a ton, but give them a little space.
Pop them in the oven and bake for about 10-12 minutes. You’re looking for the edges to be just lightly golden.
Let the cookies hang out on the baking sheets for a few minutes after they come out of the oven. They’re delicate when warm. Then, carefully move them to a wire rack to cool completely. This is important for the glaze!
While your cookies are cooling, whip up that lovely glaze. In a small bowl, whisk together the confectioners’ sugar, fresh lemon juice, and that extra little bit of lemon zest until it’s smooth and pourable (or spreadable!).
Once the cookies are totally cool (seriously, wait!), drizzle or spread the glaze over them. I like to use a spoon for a rustic drizzle or a small offset spatula for a smoother look.
Let the glaze set up for a bit before you dive in. It’s worth the wait!

Substitutions & Additions

Want to play around a bit? Here are some ideas to make these cookies your own:

Add Nuts: Fold in ½ cup of chopped walnuts or pecans along with the zucchini for a little crunch.
Chocolate Chip Lovers: A sprinkle of white chocolate chips or mini semi-sweet chocolate chips would be delicious!
Make it Orange: Swap the lemon zest and juice for orange zest and juice for a different citrus twist.
Spice It Up: Add ½ tsp of ground ginger or a pinch of nutmeg to the dry ingredients for a warmer flavor profile.

Tips for Success

Just a couple of friendly pointers to make sure your cookies turn out perfectly every time:

Squeeze Your Zucchini: After shredding the zucchini, place it in a clean kitchen towel or paper towels and squeeze out as much excess liquid as you can. This prevents your cookies from being soggy.
Don’t Overmix: Once you add the dry ingredients, mix just until everything is combined. Overmixing can lead to tougher cookies.
Cool Completely Before Glazing: If your cookies are warm, the glaze will melt and become a mess. Patience, my friend!
Use Room Temperature Butter and Egg: This helps everything cream together smoothly and evenly.

How to Store It

Once the glaze has set, you can store these lovely cookies in an airtight container at room temperature for 3-4 days. If you need them to last longer, you can pop them in the fridge for up to a week.

FAQs

Got questions? I’ve got (brief!) answers!

Can you taste the zucchini in these cookies?

Nope! The zucchini adds moisture and tenderness but doesn’t really have a noticeable flavor. It’s like a secret weapon for soft cookies.

Do I have to peel the zucchini?

For these cookies, peeling helps ensure there are no little green flecks or tougher bits of skin in your lovely yellow cookies, but it’s not strictly necessary if you don’t mind the color difference and use young, tender zucchini.

Can I freeze these cookies?

Yes! You can freeze the unglazed cookies in an airtight container or freezer bag for up to 3 months. Thaw at room temperature and then glaze before serving.

My glaze is too thick/thin. What do I do?

If it’s too thick, add a tiny splash more lemon juice or milk (start with ¼ tsp). If it’s too thin, whisk in a little more confectioners’ sugar (start with a tablespoon).

Easy Lemon Zucchini Cookies

Light, tender cookies bursting with bright lemon flavor, with moisture added by a secret ingredient (zucchini!). Simple to whip up and perfect for summer.

Print Recipe Pin Recipe

Cook Time 10

Equipment

Oven
Baking sheets
Parchment paper
Medium bowl
Whisk
Large mixing bowl
Mixer
Microplane
Small bowl
Wire rack
Spoon (for drizzling)
Offset spatula (optional, for spreading glaze)
Clean kitchen towel or paper towels (for squeezing zucchini)
Airtight container (for storage)
Freezer bag (optional, for freezing)

Ingredients

Cookies

2 cups all-purpose flour
1 tsp baking powder
0.5 tsp salt
0.75 cup unsalted butter softened
0.75 cup granulated sugar
1 large egg
1 tsp grated lemon zest
1 cup peeled, shredded zucchini

Glaze

1 cup confectioners’ sugar
1.5 tbsp fresh lemon juice
0.5 tsp lemon zest

Instructions

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large mixing bowl, cream together softened butter and granulated sugar using a mixer until light and fluffy.
Beat in the egg and grated lemon zest until just combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Gently fold in the shredded zucchini.
Drop spoonfuls of dough onto prepared baking sheets, spacing slightly.
Bake for about 10-12 minutes, until edges are lightly golden.
Let cookies cool on baking sheets for a few minutes, then transfer to a wire rack to cool completely.
While cookies cool, whisk together confectioners’ sugar, fresh lemon juice, and lemon zest in a small bowl until smooth.
Once cookies are completely cool, drizzle or spread glaze over them.
Let the glaze set before serving.

Notes

Tips for Success:
- Squeeze excess liquid from shredded zucchini using a clean kitchen towel or paper towels to prevent soggy cookies.
- Don't overmix the dough once dry ingredients are added; mix just until combined.
- Ensure cookies are completely cool before applying glaze to prevent melting.
- Use room temperature butter and egg for smooth, even creaming.

Storage:
- Store glazed cookies in an airtight container at room temperature for 3-4 days.
- Store in the fridge for up to a week.

Freezing:
- Unglazed cookies can be frozen in an airtight container or freezer bag for up to 3 months. Thaw at room temperature and glaze before serving.