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–+ servings
Easy Lemon Zucchini Cookies

Easy Lemon Zucchini Cookies for a Fresh Summer Indulgence

Easy Lemon Zucchini Cookies are a delightful summer treat combining soft cookie texture with refreshing lemon zing.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 10 minutes
Total Time 37 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 2 cups all-purpose flour substitute with a gluten-free blend for a gluten-free option
  • 1 tbsp baking powder ensure it's fresh for the best rise
  • 1/2 tsp salt using kosher or sea salt can give a different taste profile
  • 1/2 cup unsalted butter adds richness and tenderness; coconut oil can be used for a dairy-free alternative
  • 1 cup granulated sugar try substituting half with brown sugar for a richer flavor
  • 1 large egg for a vegan option, use a flax egg (1 tbsp ground flaxseed + 2.5 tbsp water)
  • 1 tbsp lemon zest use fresh zest for the best results
  • 1 medium zucchini (peeled and grated) works best to avoid excess water
For the Glaze
  • 1 cup powdered sugar a sugar alternative can be used for a lower-calorie option
  • 2 tbsp lemon juice always opt for freshly squeezed juice for optimal flavor

Equipment

  • Mixing bowl
  • Baking sheet
  • electric mixer
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and prepare a baking sheet by lining it with parchment paper or lightly greasing it.
  2. In a medium mixing bowl, whisk together all-purpose flour, baking powder, and salt until there are no lumps.
  3. In a large bowl, beat softened unsalted butter and granulated sugar together until the mixture is light and fluffy, about 2-3 minutes.
  4. Beat in one large egg and fresh lemon zest into the butter and sugar mixture for an additional 2-3 minutes until well combined.
  5. Gradually add the dry ingredients to the wet ingredients and fold in the flour just until combined to keep cookies soft.
  6. Gently fold the grated zucchini into the dough using a spatula, ensuring it's evenly distributed without overworking the dough.
  7. Drop rounded amounts of dough onto the prepared baking sheet, spacing them about two inches apart, and bake for 10-12 minutes.
  8. Remove the baking sheet from the oven and let the cookies cool for a few minutes before transferring them to a wire rack. Drizzle with glaze made from powdered sugar and lemon juice.

Nutrition

Serving: 1cookieCalories: 100kcalCarbohydrates: 15gProtein: 1gFat: 4gSaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 60mgPotassium: 50mgSugar: 8gVitamin C: 2mgCalcium: 1mgIron: 2mg

Notes

These cookies are perfect for capturing the essence of summer in every bite and can be stored in an airtight container.

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