Zucchini-Lemon Cookies

By • July 28, 2009 36 Comments

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Author Notes: This could go in either category - Desserts or Vegetables. My mother-in-law gave me this recipes a few years ago when I confessed to her my addiction to zucchini. She had learned how to make this during a cooking class when she was in college and kept the handwritten recipe in her binder. What she gave me was a list of ingredients in her perfect script and I figured out the rest. I love the refreshing light taste of these cookies, plus they are a great way to use up any surplus of zucchini in my kitchen!Kelsey Banfield

Food52 Review: When we first saw this recipe, we knew we had to try it. TheNaptimeChef had come up with a concept we'd never considered before, and we were both intrigued and hopeful. These cookies are delicate and ultra-lemony, the crisp buttery base anchoring a tender, cakey dome. The zucchini is subtle, but every few bites it makes its presence known with a pleasant, vegetal undertone. After our first taste, we agreed that these brought to mind a modern-day English tea cake -- we felt a hankering for a cuppa. The cookies were browning a bit too quickly after the first 12 minutes, so we turned the heat down to 350 degrees for the last 3. If, like we did, you use dark baking sheets, you may want to do the same. The cookies are perfectly cooked when they have a delicate smattering of light brown "freckles" on top. - A&MThe Editors

Serves 24

  • 2 cups All-purpose flour
  • 1 teaspoon baking powder
  • 1 pinch coarse salt
  • 3/4 cup unsalted butter, room temperature
  • 3/4 cup sugar
  • 1 Egg
  • 2 tablespoons fresh lemon zest
  • 1 cup shredded zucchini
  1. Preheat oven to 375.
  2. In a separate bowl combine flour, baking powder and salt. Set aside.
  3. Combine butter and sugar in a mixer, beat until light and fluffy.
  4. Add egg and mix until incorporated. Add lemon zest and zucchini, mix until fully combined.
  5. With the mixer on low, slowly add the flour mixture to the wet ingredients until all of the flour has been added and is completely mixed in. Do not overbeat.
  6. Drop by rounded teaspoon onto a prepared cookie sheet and bake for 14-16 minutes, or until edges of cookie are golden.

More Great Recipes: Zucchini|Vegetables|Cookies|Desserts

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Comments (36) Questions (3)


30 days ago LindsayC77

Mine just came out of the oven. Lemony, buttery, very good! I made them very small and I love them that way.


5 months ago Sharon Benton

These are amazing as they are... I made a second batch and added some ground ginger and chopped up crystalized ginger. beautiful!


about 1 year ago terrytj

I loved these but mine were a bit dry. & next time for more zing I will add more zest and/or lemon juice. But everyone loved them & they vanished.


about 1 year ago Chimp

Such delicious cookies!! Of course made some adjustments. Added some lemon juice to amp up the lemon, some vanilla and toasted coconut flakes. Sublime!


about 1 year ago Shell

Delicious! This recipe makes cakey, light, buttery cookies. I would recommend draining the shredded zucchini before mixing it in. Perfect summer cookies!


about 1 year ago Sheri Perini

I will try apple sauce, coconut and a little Gold Flax meal... I think they will be healthy yummy...


about 1 year ago Sheri Perini

I would like to substitute the butter and the egg...


about 1 year ago Akiko

Though I didn't have enough butter (I had only 100g), I have wonderful cookies now. Not too sweet, it's perfect for summer :) Thank you for sharing the great recipe!


about 1 year ago S B

Followed directions exactly, and now I have the BEST way to use the backyard zukes and lemons. Delicious, light, garden-y, almost herb-like flavor. Cakey deliciousness that loves iced tea.


over 1 year ago kmpmilano

A note to anyone considering making these: you prolly won't regret doubling the recipe. They disappear quickly!

I used 2 lemons, 1.5 zucchini. Considered sprinkling some fleur de sel or powdered sugar with vanilla on them after they came out of the oven but left them as is and they were delicious.


about 2 years ago Dot1

ArmyMom - did you have to increase liquid with the coconut flour or is the zucchini wet enough? I might have to try with coconut and almond flour combined - your thoughts?


about 2 years ago ArmyMom1968

I used coconut flour and vanilla...absolutely mouth watering!


about 2 years ago Yazoolulu

These are fantastic. I made them a little larger and used them for strawberry shortcake, with macerated strawberries and fresh whipped cream. My family raved over them and there isn't a single one left!


over 2 years ago jessm

Yumm! I didn't have any zuccini so tried Homegrown Travel's idea and made the carrot and orange and lemon zest variation. Also added a small amount of vanilla. Turned out wonderfully. Thanks for the beautiful recipe.


about 3 years ago Latetotheparty

I made these this morning on the spur of the moment. They came together in no time flat and wer puffy, light and airy as promised. I used 1/2 cake flour and did add a little vanilla. The one thing you never mentioned that concerned me was the liquid in the zucchini. I did press as much out as I could before mixing it in. They were delicious. Next time I will cut back a bit on the sugar. Thanks for this great and easy recipe.


over 3 years ago MissCasserole

I substituted 1C of flour with whole wheat flour, added 1/4 tsp vanilla, and used 1/4 of olive oil along with 1 stick, or 1/2 cup of butter. I would make these again and experiment using more zucchini. They are incredibly scrumptious, but I felt as though the rest of the flavors,the bright lemon, the perfect hint of salt, balanced sweetness, overwhelmed what the zucchini could have offered. Thanks for a great cookie to take to Easter Brunch!


over 3 years ago clairenjohn

Just made these, had ran out of all purpose flour so used 1 1/2 cup of gram flour and 1/2 cup of wholemeal flour. They are super yummy, great recipe


almost 4 years ago GreasySpoon

I tried this last night and thought perhaps the addition of some vanilla would boost the flavor.
The texture was great,very light and airy but the taste was somewhat flat. I will try this again with some vanilla and then perhaps some ground rosemary.


about 4 years ago jonahgail

it's a cookie, it's a biscuit, it's a scone....whatever you want to call it, it's delicious ! My anti-green super-picky 8yr old devoured these. I have some lemon basil from this week's CSA box and I'm planning to make another batch adding that to the mix...can't wait !


about 4 years ago HomegrownTravels

I made this cookie recipe last night, but instead of zucchini I used carrots and instead of lemon zest I used orange zest. My mother-in-law was watching me looking sceptical but they turned out beautifully. We served them with Marscapone Cheese smeared on top and tea. So delicious!


about 4 years ago Kelsey Banfield

What a great idea!