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Lemon Zucchini Cookies Recipe

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This lemon zucchini cookies recipe is made using shredded zucchini and lemon zest. It’s a versatile cookie recipe that you can change up by adding vanilla extract or walnuts.

I love to incorporate zucchini into my cooking and baking. I figure any time I can get my husband to eat more veggies, it’s a good thing. Plus zucchini just makes all your baked goods more moist and allows the other ingredients to shine.

Backyard Gardeners & Good Neighbors

My neighbors have all been busy making their favorite zucchini dishes, too. Everything from Shrimp Stir Fry with Zucchini and Corn (amazing) to your typical Zucchini Bread or Zucchini Muffins. I’ve made all of the above plus my Glazed Lemon Zucchini Muffins, Zucchini Muffins with White Chocolate and Cranberries, and even some Dark Chocolate Zucchini Muffins.

We are fortunate to have such great neighbors. They have been sharing the bounty from their gardens with us all summer long. I decided to return the favor by baking muffins and sharing them with our neighbors. In return, our neighbor Irene shared her Zucchini Cookies with us. They were melt in your mouth delicious with just the right amount of tang from the lemon zest.

Also, Irene shared her recipe with me and I’m sharing it with you today! How’s that for the backyard garden that keeps on giving?

You should note that the recipe calls for walnuts. Since I have a walnut allergy, I have omitted them from my cookies.

Lemon Zucchini Cookies Recipe

Making Substitutions

With this Lemon Zucchini Cookies recipe it is easy to make substitutions.

  • Add 1 cup chopped walnuts or pecans.
  • Substitute 1/2 teaspoon vanilla extract for the lemon zest.
  • Substitute 1/2 teaspoon lemon extract for the lemon zest.
  • Add 1 cup chocolate chips.
  • Add a lemon glaze to the cookies.

Ingredients Needed

This cookie recipe calls for ingredients that you probably already have on hand in your kitchen or pantry: butter, granulated sugar, egg, lemon, all-purpose flour, baking powder, salt, and zucchini.

If you decide to make the lemon glaze, you’ll also need confectioners sugar and lemon juice. Of course, if you want to add walnuts, pecans or chocolate chips, you’ll need those as well.

Equipment Needed

Obviously, you’ll need an oven and some cookie sheets. A stand mixer comes in handy but you can also use a hand mixer or whisk. You’ll need a separate bowl for the dry ingredients. And another bowl and fork for making the lemon glaze.

plate of lemon zucchini cookies with glaze

Lemon Zucchini Cookies Recipe

Yield: 24-30 cookies
Prep Time: 10 minutes
Cook Time: 20 minutes
Additional Time: 20 minutes
Total Time: 50 minutes

This lemon zucchini cookies recipe is made using shredded zucchini and lemon zest. It's a versatile cookie recipe that you can change up by adding vanilla extract or walnuts.

Ingredients

  • 3/4 cup butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 tsp lemon zest
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup zucchini, shredded
  • 1 cup walnuts or pecans, optional

Lemon Glaze

  • 1 cup confectioners sugar
  • 1-1/2 tbsp lemon juice

Instructions

  1. Gather ingredients and pre-heat oven to 350 degrees F.
  2. In the bowl of a stand mixer, cream the butter and granulated sugar. You can also cream the mixture with a hand mixer on high speed.
  3. Beat in egg and lemon peel or extract.
  4. In a separate bowl, sift together the dry ingredients.
  5. Slowly stir the dry ingredients into the wet ingredients until combined.
  6. Fold in the zucchini and any optional add-ins like walnuts or chocolate chips.
  7. Drop dough by tablespoon onto a greased baking sheet and bake for 15-20 minutes.
  8. While the cookies are baking, make the glaze. Combine the confectioners sugar and lemon juice in a small bowl with a fork.
  9. Remove cookies from oven and allow to cool to room temperature.
  10. Glaze with lemon glaze once completely cool.

Notes

With this Lemon Zucchini Cookies recipe it is easy to make substitutions.

  • Add 1 cup chopped walnuts or pecans.
  • Add 1/2 cup raisins and 1/2 cup chopped walnuts.
  • Add 1/2 cup macadamia nuts and 1/2 cup white chocolate chips.
  • Substitute 1/2 teaspoon vanilla extract for the lemon zest.
  • Substitute 1/2 teaspoon lemon extract for the lemon zest.
  • Add 1 cup chocolate chips.
  • Add a lemon glaze to the cookies.

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I love this Lemon Zucchini Cookies recipe – with or without the walnuts and I think you will too. If you make this recipe, be sure to come back and let me know which version you made. Just leave a comment below. And, again, a special thank you to Irene for the cookies and the recipe!

Til next time…

Pam Baker from The Birch Cottage

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Betty

Saturday 4th of September 2021

Do you peel the zucchini before shredding? I don’t see green peel in the cookies. They look delicious, will be making this weekend.

Pamela Baker

Saturday 4th of September 2021

Hi, Betty. Although I typically don’t peel the zucchini, I did for one of the batches I made. I think I actually prefer the cookies where I did not peel the zucchini. I honestly didn’t notice much difference. So, it’s totally a preference.

These cookies are soft and so yummy! I love the addition of the lemon.

Hope you enjoy them!

Pam Baker The Birch Cottage

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