Lemon Zucchini Drops
Total TimePrep: 20 min. Bake: 10 min./batch + cooling
Makesabout 3-1/2 dozen
- 1/2 cup butter, softened
- 1 cup sugar
- 1 large egg, room temperature
- 1 cup finely shredded zucchini
- 1 teaspoon grated lemon zest
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup raisins
- 1/2 cup chopped walnuts
- LEMON GLAZE:
- 2 cups confectioners' sugar
- 2 to 3 tablespoons lemon juice
- In a large bowl, cream butter and granulated sugar until light and fluffy. Beat in egg, zucchini and lemon zest. Combine the flour, baking soda, baking powder, cinnamon and salt; gradually add to the creamed mixture and mix well. Stir in raisins and walnuts.
- Drop by tablespoonfuls 3 in. apart onto lightly greased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
- For glaze, combine confectioners' sugar and enough lemon juice to reach a thin spreading consistency. Spread or drizzle over cooled cookies.
Nutrition Facts1 cookie: 99 calories, 3g fat (2g saturated fat), 10mg cholesterol, 89mg sodium, 17g carbohydrate (12g sugars, 0 fiber), 1g protein.
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Aug 17, 2020
These are just wonderful! I used granulated sugar (about 6 tablespoons) instead of confectioner's sugar with the lemon juice for the glaze and it's so delicious. Also, I squeezed the moisture out of the grated zucchini before adding it to the mix. And the cookies turned out amazing! Another Taste of Home winner!
Jul 21, 2020
New favorite cookies! Followed the directions and they turned out fantastic! YUM!!!
Jul 21, 2020
these were really good. Only small change I made was to add a bit more zest to the cookies and also added zest to the icing. I thought the icing was just enough-I wouldn't have liked them as much with less.
Jul 16, 2019
I like these but I like more lemon flavor so I upped the zest and more lemon juice in the icing. As another said that is way too much icing for cookies iced this way. I cut icing in half Will make again upping the nuts and raisins also
Jul 29, 2015
Followed recipe with no changes and they turned out great. Light and tasty. This definitely will go in my zucchini recipe rotation!
Nov 19, 2013
Very, very tasty cookie! I doubled the lemon zest and for the icing I only used a cup of confectioners sugar (because I'm cheap and also because I end up with a ton of leftover icing that I have to try to use up before it goes bad). I enjoy using items from our garden in unusual ways and this is the second zucchini cookie we've tried. Definitely recommended!
Oct 20, 2013
Fantastic used cherry cran raisins added more lemon zest. This is a keeper so good!!
Aug 31, 2013
What a great way to use over abundant zucchini! I have made this several times and used fresh lemon juice and used white raisins. A favorite!
Aug 9, 2012
This recipe was great but I did make some changes to make lower in fat. I only used 1/4 c. butter, 3 tbsp. of liquid egg whites and no nut. After mixing I felt it was too thin for cookies so I put the batter into a 9 inch square baking pan and placed in oven for 30 minutes and then checked with a toothpick until it was done. I made the glaze thicker with the juice of a fresh lemon and cut into 16 pieces which yield a low-fat cake with around 3 grams of fat, sorry I don't have a calorie count. The cake is so moist and the cinnamon and lemon flavors come out deliciously.
Jul 7, 2012
OMG get your mixer out and make these cookies. Great way to use up zuccini. I used fresh lemons I think it made a big difference. YUM