I remember the first time I made lemon glazed zucchini cookies. My son, bless his heart, looked at me with such skepticism. “Mom, vegetables in cookies?” But one bite, and he was hooked! It’s amazing how these seemingly simple lemon glazed zucchini cookies can create such a delightful family moment.

For me, cooking is all about creating those moments of connection through authentic flavors. These lemon glazed zucchini cookies are no exception. I believe in making food that nourishes both the body and the soul, and this recipe is a perfect example. It’s a testament to how a few thoughtful ingredients can transform a simple snack into something truly special for your family.

This lemon glazed zucchini cookies recipe has been tweaked and perfected over the years. I learned that the secret lies in the balance of flavors – the subtle sweetness of zucchini, the bright tang of lemon, and the warmth of spices all working together. It’s a flavor victory that brings smiles to every face at our table.

If you’re a fellow flavor seeker looking for a genuine, flavorful treat that your family will adore, you’re in the right place. These lemon glazed zucchini cookies are sure to become a new family favorite. Let’s get baking!

INGREDIENTS You’ll Need:

Trust me, this lemon glazed zucchini cookies ingredient list focuses on quality over quantity for authentic flavors! Sourcing the best spices and fresh zucchini really makes a difference. A little extra care in selecting your ingredients will make these cookies truly exceptional.

1 ½ cups all-purpose flour – For the best texture in these lemon glazed zucchini cookies, I recommend using unbleached all-purpose flour.
1 teaspoon baking soda – This helps give the lemon glazed zucchini cookies their light and airy texture.
½ teaspoon baking powder – For an extra lift, ensuring a perfectly soft cookie.
½ teaspoon ground cinnamon – Adds a warm, comforting spice that complements the lemon beautifully. You’ll find the freshest ingredients for this lemon glazed zucchini cookies at your local spice shop.
¼ teaspoon ground nutmeg – A hint of nutmeg enhances the overall flavor profile.
¼ teaspoon salt – Balances the sweetness and brings out the other flavors.
½ cup (1 stick) unsalted butter, softened – This lemon glazed zucchini cookies proves that authentic flavor comes from thoughtful ingredient choices.
¾ cup granulated sugar – For the perfect amount of sweetness.
¼ cup packed light brown sugar – Adds moisture and a touch of caramel flavor.
1 large egg – Binds the ingredients together.
1 teaspoon vanilla extract – Enhances the sweetness and adds depth of flavor.
1 cup grated zucchini, excess moisture squeezed out – The star of the show! Be sure to squeeze out the extra moisture so the lemon glazed zucchini cookies aren’t soggy.
Lemon Glaze:
- 1 cup powdered sugar – For a smooth and sweet glaze.
- 2-3 tablespoons lemon juice – Freshly squeezed is best for that bright lemon flavor. My family loves when I add this extra touch to our lemon glazed zucchini cookies.

Let’s Create This Together!

Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper. This helps prevent the lemon glazed zucchini cookies from sticking and makes cleanup a breeze.
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Whisk until well combined.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This step is crucial for achieving a soft and tender lemon glazed zucchini cookies.
Beat in the egg and vanilla extract. Mix until well combined. Now is the perfect time to appreciate the aromatic transformation.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in tough lemon glazed zucchini cookies. Here’s where I used to miss a key step with my lemon glazed zucchini cookies – learn from my experience!
Gently fold in the grated zucchini. Make sure the zucchini is evenly distributed throughout the batter.
Drop by rounded tablespoons onto the prepared baking sheets. Leave a little space between each cookie to allow for spreading.
Bake for 10-12 minutes, or until the edges are lightly golden brown. Your lemon glazed zucchini cookies should fill the kitchen with amazing aromas by now. Perfect time to appreciate the aromatic transformation!
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Don’t be surprised if your lemon glazed zucchini cookies develops a slightly crinkled top – that’s a sign of a perfectly baked cookie!
While the cookies are cooling, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
Once the cookies are completely cool, drizzle the lemon glaze over the top. Let the glaze set before serving. While your lemon glazed zucchini cookies is developing these flavors, take a moment to appreciate creating something special for your family! These moist zucchini cookies lemon glaze will be a hit.

In my kitchen, this flavorful lemon glazed zucchini cookies typically takes about 30 minutes from start to finish, including baking time. It’s a quick and easy treat that’s perfect for any occasion. I’ve learned through many kitchen adventures that patience is key to achieving the perfect texture and flavor.

How We Love to Enjoy This!

The family gathers quickly when this aromatic lemon glazed zucchini cookies appears with a glass of cold milk. It’s the perfect afternoon treat, especially on a warm summer day when zucchini is abundant. These lemon glazed zucchini cookies are wonderful served with a scoop of vanilla ice cream or alongside a cup of hot tea. They’re also a great addition to a dessert platter for parties or gatherings.

One of our favorite ways to enjoy these lemon glazed zucchini cookies is to pack them in lunchboxes. They’re a sweet surprise that kids (and adults!) will look forward to. Plus, they’re a great way to sneak in some extra veggies! This lemon glazed zucchini cookies is perfect for those evenings when we want something truly satisfying!

If you happen to have any leftover lemon glazed zucchini cookies (which is rare in my house!), you can crumble them over yogurt or use them as a topping for ice cream sundaes. Nothing goes to waste in my kitchen!

For a seasonal twist, try adding a sprinkle of chopped walnuts or pecans to the batter in the fall. In the winter, a dash of ground cloves can add a warm, festive touch. I once brought these best lemon glazed zucchini cookies to a neighborhood potluck, and they were gone in minutes! Everyone raved about the unique flavor and the moist, tender texture.

FAQs: Your Questions Answered

Does this lemon glazed zucchini cookies really satisfy hearty appetites?

Absolutely! The combination of zucchini, spices, and lemon creates a surprisingly filling cookie that’s perfect for satisfying sweet cravings. The moisture from the zucchini helps keep the cookies soft and chewy, making them a truly delightful treat.

What if someone in my family prefers milder flavors in their lemon glazed zucchini cookies?

No problem! You can easily adjust the amount of cinnamon and nutmeg to suit your family’s taste preferences. You can even omit the spices altogether for a more subtle flavor. For the lemon glaze, start with a small amount of lemon juice and add more to taste.

How can I prepare this lemon glazed zucchini cookies ahead for busy weeks?

These lemon glazed zucchini cookies can be made ahead of time and stored in an airtight container at room temperature for up to three days. You can also freeze the unglazed cookies for up to two months. When ready to serve, thaw the cookies completely and then drizzle with the lemon glaze.

Can I use frozen zucchini in this lemon glazed zucchini cookies recipe?

Yes, you can! Just make sure to thaw the zucchini completely and squeeze out any excess moisture before adding it to the batter. This will help prevent the cookies from becoming soggy.

What’s the best way to grate zucchini for this lemon glazed zucchini cookies recipe?

I prefer to use a box grater to grate the zucchini. You can also use a food processor with a grating attachment. Just be sure not to over-process the zucchini, as this can release too much moisture.

Does the lemon glazed zucchini cookies have gluten free option ?

Yes, it can be made gluten free. These delicious lemon glazed zucchini cookies remind me of zucchini chocolate chip cookies I’ve made.

Can I add chocolate chips to these lemon glazed zucchini cookies?

Definitely! Chocolate chips are a delicious addition to these cookies. I recommend using semi-sweet or dark chocolate chips for a rich, decadent flavor.

Will the lemon glaze make the cookies too sweet?

The lemon glaze adds a touch of sweetness and a burst of lemon flavor that perfectly complements the zucchini and spices. However, if you’re concerned about the sweetness, you can reduce the amount of powdered sugar or add a little bit of lemon zest to the glaze for extra flavor.

Final Kitchen Wisdom:

This lemon glazed zucchini cookies recipe supports my family’s authentic meal goals by providing a delicious and nutritious treat that everyone loves. It’s a great way to sneak in some extra veggies and create a special moment of connection around the table. I hope this lemon glazed zucchini cookies recipe brings you joy. It reminds me of another great recipe, carrot cake oatmeal cookies.

My lemon glazed zucchini cookies Flavor Secrets:

Squeeze the zucchini: Don’t skip the step of squeezing out the excess moisture from the zucchini. This is essential for preventing soggy cookies.
Use fresh lemon juice: Freshly squeezed lemon juice will give the glaze a bright, vibrant flavor that you just can’t get from bottled juice.
Don’t overbake: Overbaking the cookies will make them dry and crumbly. Bake them just until the edges are lightly golden brown.

Here are a few family-tested lemon glazed zucchini cookies variations:

Chocolate Chip Zucchini Cookies: Add 1 cup of chocolate chips to the batter for a decadent treat.
Walnut Zucchini Cookies: Add ½ cup of chopped walnuts to the batter for a nutty crunch.
Spice Zucchini Cookies: Add an extra ¼ teaspoon of ground cloves or ginger to the batter for a warm, spicy flavor. This is a different type of spice recipe but it is reminiscent of Halloween crinkle cookies.

My son prefers the chocolate chip version, while my daughter loves the walnut zucchini cookies. As for me, I’m a fan of the classic lemon glazed zucchini cookies.

I encourage you to make this recipe your own signature version. Experiment with different spices, add-ins, and variations to create a cookie that your family will love. I have seen similar recipes at Pillowy Soft Zucchini Cookies (One-Bowl Recipe!) – foodiecrush. Remember, cooking is all about having fun and creating delicious memories with your loved ones. Just like how I had seen these lemon glazed zucchini cookies made at Lemon Zucchini Cookies – Good Dinner Mom. And you know, the way I do it is very similar to how it is done at Lemon Zucchini Cookies with Lemon Glaze – The Hint of Rosemary.

I hope your family enjoys these lemon glazed zucchini cookies as much as mine does. Happy baking, fellow flavor seekers! May your kitchen be filled with warmth, laughter, and the aroma of delicious, homemade treats. Sharing this best lemon glazed zucchini cookies is what brings me joy!

lemon glazed zucchini cookies

Print Recipe

These soft and chewy lemon glazed zucchini cookies are the perfect way to use up your summer zucchini. The bright lemon glaze adds a refreshing touch to these delightful treats.

Author: Savannah Rose
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Yield: 24 cookies
Category: Dessert
Method: Baked
Cuisine: American

Ingredients

Scale

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
3/4 cup granulated sugar
1/4 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup grated zucchini, excess moisture squeezed out
1/2 cup chopped walnuts or pecans (optional)

For the Lemon Glaze:

1 cup powdered sugar
2-3 tablespoons lemon juice
1/2 teaspoon lemon zest

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Instructions

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the egg and vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Stir in the grated zucchini and nuts (if using).
Drop by rounded tablespoons onto the prepared baking sheets.
Bake for 10-12 minutes, or until the edges are lightly golden.
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

For the Lemon Glaze:

In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Add more lemon juice if needed to reach desired consistency.
Once the cookies are completely cool, drizzle the lemon glaze over the tops.
Let the glaze set before serving.

Notes

For an extra touch of flavor, add a pinch of cardamom to the cookie dough. These cookies are best enjoyed within 2-3 days.