Summer

Zucchini-Lemon Cookies

by:
July 28, 2009
4.5
8 Ratings
Zucchini-Lemon Cookies
  • Serves 24
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

Test Kitchen Notes

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&M —The Editors

What You'll Need
Ingredients
  • 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
Directions
  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.
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Kelsey Banfield
Home cook, food blogger, cookbook author, wine lover, avid traveler, and mother of two young children. Check out my books: The Naptime Chef: Fitting Great Food into Family Life (2012), and The Family Calendar Cookbook: From Birthdays to Bake Sales, Good Food to Carry You Through the Year (2015), Running Press.

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43 Reviews

foodiefun
foodiefun August 17, 2022
The first time I baked these, I made a single batch exactly per the recipe and loved them, so since one medium zucchini yields 2 cups of shredded zucchini, I made a second batch with the remaining cup of zucchini. That second batch I was short on the lemon zest, and since another reviewer mentioned substituting rosemary, I decided to mince some fresh rosemary to fill the 2nd tablespoon of zest. It made these even MORE delicious! I have since made these twice more. One I doubled the recipe and used a blend of lemon zest and rosemary. The doubled batch worked fine, and I got nearly 5 dozen cookies using a medium cookie scoop. And the most recent batch I used Cup4Cup brand gluten free all purpose flour, and those came out even puffier and cake-like. Note: I put my cookies into airtight containers right away, (froze some and they were just as good when thawed a few weeks later) and they stayed soft and chewy for well over a week, down to the last cookie. Perhaps the reviewer who said hers were dry the next day left them out on the cooling racks overnight? These are my new favorite cookie, and recipients seem to love them too.
 
Pearl
Pearl December 22, 2020
Madeleine like fresh out of the oven, then dry the next day... so sad!
 
Janice
Janice March 1, 2019
I just made these and realize I made a big mistake in not doubling the recipe!! These are great. I did add a tablespoon of lemon juice and about 1/4 tsp vanilla per other suggestions. YUMMMMMM.
 
Sharon B.
Sharon B. August 16, 2016
I love these cookies -have made them many times. Yesterday I made them subbing rosemary for the lemon zest (no lemons - lots of rosemary!) Wonderful and herby and great with tea!
 
cbforesman
cbforesman July 25, 2016
I don't usually double a recipe the very first time I make it, but after reading the comments here I went for it. (Also I had several zucchini to use up.) My six year-old son loves these cookies and requests them for his lunch box. The dough also freezes really well. I wrapped and froze it in "logs" about 2 inches diameter, then slice and bake right out of the freezer. I make them small, a thick slice cut in quarters, and roll them in raw sugar before baking. Next batch I'll try the carrot/orange version one commenter suggested below. This one is a keeper.
 
learnoff
learnoff July 9, 2016
Just made a double batch of these - they are light, lemony and wonderful! After reading the comments (and having zested a few lemons anyway) I added 2 tablespoons of lemon juice to the batter when I added the zest and grated zucchini. Also, for the sake of consistency, I used an ice cream scoop (#60) to drop them on the cookie sheets. I wish there were a way to post photos of our finished products with our comments - they are pretty as well.
 
hepster
hepster July 8, 2016
I added a squeeze of lemon juice but otherwise followed the recipe exactly. These were delish--soft on the inside, crispy around the edges, a little buttery and just enough lemon-y. I will definitely make these again!
 
Giustina
Giustina October 12, 2015
Serves 24?? Yea right! More like 4 because they're so good. :) I only had 1/3 cup of butter on hand but they still came out perfect. Soft, cakey, lemony, buttery. Simple and so good!
 
Lindsay C.
Lindsay C. August 2, 2015
Mine just came out of the oven. Lemony, buttery, very good! I made them very small and I love them that way.
 
Sharon B.
Sharon B. April 11, 2015
These are amazing as they are... I made a second batch and added some ground ginger and chopped up crystalized ginger. beautiful!
 
terrytj
terrytj August 19, 2014
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.
 
Gina P.
Gina P. July 29, 2014
Such delicious cookies!! Of course made some adjustments. Added some lemon juice to amp up the lemon, some vanilla and toasted coconut flakes. Sublime!
 
Sheri P.
Sheri P. July 19, 2014
I will try apple sauce, coconut and a little Gold Flax meal... I think they will be healthy yummy...
 
Sheri P.
Sheri P. July 19, 2014
I would like to substitute the butter and the egg...
 
Akiko
Akiko July 17, 2014
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!
 
S B.
S B. June 26, 2014
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.
 
kmpmilano
kmpmilano January 22, 2014
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.
 
Dot1
Dot1 July 4, 2013
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?
 
ArmyMom1968
ArmyMom1968 June 15, 2013
I used coconut flour and vanilla...absolutely mouth watering!
 
Yazoolulu
Yazoolulu June 13, 2013
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!
 
jessm
jessm February 8, 2013
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.
 
Latetotheparty
Latetotheparty July 4, 2012
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.
 
MissCasserole
MissCasserole April 6, 2012
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!
 
clairenjohn
clairenjohn January 4, 2012
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
 
GreasySpoon
GreasySpoon October 5, 2011
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.
 
jonahgail
jonahgail July 24, 2011
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 !
 
HomegrownTravels
HomegrownTravels July 20, 2011
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!
 
Kelsey B.
Kelsey B. July 20, 2011
What a great idea!
 
pjheart
pjheart June 28, 2011
Yum, yum, yum! I JUST pulled these out of the oven took one bight and had to join the blog to comment. They are perfect and fluffy and scrumptious! I used vanilla sugar and am in love with these cookie gems! Amazing recipe.
 
pjheart
pjheart June 28, 2011
I meant bite!
 
Kelsey B.
Kelsey B. July 20, 2011
I am so glad!
 
deedee.mozeleski
deedee.mozeleski June 27, 2011
Oh, wow! I just made these and it is a good thing I am training for a race, or I would eat them all! Delicious. Perfect, light, fluffy, yummy. I did add a little vanilla to the batter and next time, I may go all out and add some finely chopped dried cranberries. Yes! I am now imaging all of the ways to test out new cookie recipes without looking like I am!
 
Kelsey B.
Kelsey B. July 20, 2011
Yum! Enjoy!
 
jgerba
jgerba May 4, 2011
I just baked up a batch. They taste delicious, but are a little flat (well, flatter than the ones in the pictures). Not sure what I can do to make them puff up more, but they are still pretty light...
 
kcg
kcg July 25, 2010
Don't you just love logging in and finding something as scrumptious as these cookies? I absolutely adore Food52 for this very reason. It is such delight to go skipping through the pages of this site, always on the lookout for the next inspiration.
Thank you Ladies...
 
Amanda H.
Amanda H. July 26, 2010
So glad to see your comment -- it's fun for us, too, because we never know what recipes people will upload. Week after week, we're delighted by the creativity of the community. Thanks for being part of it.
 
QueenOfGreen
QueenOfGreen July 5, 2010
Made them today with the bumper-crop of zucchini around here - delicious! Thanks!
 
Kabocha
Kabocha December 13, 2009
Just delicious! Airy and cake-like ... perfect with tea or a latte in the morning, too.

I followed the "finish at 350 for the last 3 minutes" and they came out superb.
 
Archie
Archie November 6, 2009
I'm going to try and make these with gluten-free flour. I will let you know how they turn out! Thanks for sharing....
 
kareninharlem
kareninharlem September 28, 2009
Have you tried Martha Stewart's Lemon-Zucchini Cornmeal Cookies (it's her Cookie of the Day for today)? She uses powdered sugar & adds cornmeal.
 
TheWimpyVegetarian
TheWimpyVegetarian September 25, 2009
Really great one! I added a little cinnamon and cloves because this time of year I love these spices. And now that they're out of the oven, I'm thinking about making them into cookie sandwiches for a party I'm going to tomorrow night with cream cheese icing with lemon as the filling. Or I might skip dinner and just eat them now. Really great recipe.
 
VeggieAnna
VeggieAnna September 21, 2009
Love this one. I did alter the ingredients due to last-minute inspiration. I picked fresh zuke from the garden. I ran out of Meyer lemons from our tree so I used orange peel instead. I also added a dash of Tahitian vanilla extract to the wet mix. I must admit, I ate the whole batch (almost!). Excellent recipe.