Zucchini Cookies with Lemon Glaze
Looking for a way to use garden-fresh zucchini? These zucchini cookies are soft with crispy edges, drizzled with a zesty lemon glaze. Filled with raisins and a hint of cinnamon, they make a delicious homemade treat the whole family will love!
Every year my garden produces an abundance of zucchini, so what does one do with all that zucchini? I usually bake Blueberry Zucchini Cake and Zucchini Muffins, but this year tried my Mom’s old fashioned recipe for Zucchini Cookies.
She always made her cookies with raisins, but you can easily swap out the raisins and make Chocolate Chip Zucchini Cookies. My preference is raisins, they go so well with cinnamon and the lemon glaze. Both versions are delicious, and the best part is, even picky eaters won’t taste the shredded zucchini.
Ingredients
- Zucchini: 1 large zucchini, or several smaller ones. You will need enough zucchini that when grated and excess water is squeezed out makes 1 12 cups.
- Pantry Ingredients: granulated sugar, all-purpose flour, baking powder, baking soda, cinnamon and salt.
- Raisins: chocolate chips, dried cranberries, or chopped walnuts or pecans are great substitutions.
- Butter: butter should be at room temperature. Either salted or unsalted will work.
- Eggs
- Pure vanilla extract
- Lemon Glaze: A simple mixture of confectioners sugar and fresh lemon juice.
Can I skip topping with Lemon Glaze
Yes, if you want a plain cake-like cookie simply skip topping with the lemon glaze. They still taste great, but won’t have the added sweetness of the glaze.
Tips for making the Best Zucchini Cookies
Prepare the zucchini by washing and removing the ends. Use a box grater with large holes to grate the zucchini with the peel on. Do not grate the seeds, discard them. Place in a strainer and squeeze out any excess liquid.
* measure the zucchini after grating and removing excess moisture.
Line the baking sheet with parchment paper to prevent the cookies from sticking to the baking sheet and prevent the bottoms from becoming overly browned.
A cookie scoop is helpful as this dough is soft and a little sticky. The cookie scoop also helps to make same sized cookies which bake evenly.
I like to drizzle the lemon glaze over the cookies while they are still warm, but not hot. The glaze melts into a thin, shiny layer, while glazing cooled cookies keeps the glaze thicker and more opaque.
Not at all, the shredded zucchini just adds moisture that helps keep the cookies soft.
How to Store
Store in an airtight container up to 3 days at room temperature or freeze the cookies for up to 3 months. Place parchment or wax paper between the layers to prevent the lemon glaze from sticking.
More zucchini recipes to try
Looking for more ways to use fresh zucchini? Give these recipes a try!
Zucchini Cookies with Lemon Glaze
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1 1/2 cups golden raisins chocolate chips can also be used
- 3/4 cup butter room temperature
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 1/2 cups grated zucchini unpeeled, excess water squeezed out
Lemon Glaze
- 1 cup confectioners sugar also known as powdered sugar or icing sugar
- 2-3 tablespoons fresh squeezed lemon juice
Instructions
Prepare the zucchini
- Wash and remove the ends. Using a box grater with large holes, grate the zucchini with the peel on. Do not grate the seeds, discard them! Place in a strainer and squeeze out any excess liquid. I find using my hands works best for squeezing out the excess liquid.*Measure the zucchini after grating and removing excess moisture.
Directions for making the Cookies
- Preheat oven to 350º F. Line baking sheets with parchment paper.
- Using a medium sized bowl, whisk together the dry ingredients, flour, baking soda, baking powder and salt.
- Stir in the raisins.
- Beat the butter and sugar together in a large bowl with an electric mixer until soft and creamy, about 3-4 minutes.
- Add eggs and vanilla, beat until combined.
- Stir in the grated zucchini.
- Gradually blend in the flour mixture until incorporated. Do not over-mix.
- Use a small cookie scoop to drop scoops of dough onto prepared cookie sheet, spacing about 2 inches apart.
- Bake in preheated oven for 12 – 14 minutes until the edges are golden brown and center looks set. Baking time will vary depending on size of your cookies.
Glaze the cookies
- Prepare the lemon glaze by whisking together the confectioner's sugar and lemon juice.
- Drizzle teaspoon of glaze over warm, not hot cookies. Allow the glaze to set, then serve.
Storage
- Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
