Zucchini lemon cookies are the perfect summer treat—light, soft, and bursting with zesty citrus flavor. Whether you’re trying to sneak in extra veggies or just want a unique twist on your usual cookie routine, these cookies strike a perfect balance between sweet, tangy, and wholesome. Ideal for afternoon snacks, tea time, or even breakfast on-the-go, these cookies are refreshing, moist, and full of feel-good ingredients.
Made with freshly grated zucchini and fresh lemon zest, these cookies offer a soft, cake-like texture with a bright flavor punch that’s impossible to resist. Plus, they’re easy to make, freezer-friendly, and a great way to use up that extra summer zucchini.
Ingredients
- 1 cup shredded zucchini (about 1 medium zucchini)
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 tablespoon lemon zest (from 1 lemon)
- 1 tablespoon lemon juice (fresh)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- Optional: ½ cup white chocolate chips or glaze (for a sweet twist)
Directions
Step 1: Prep the Zucchini
Wash and dry your zucchini. Grate it finely using a box grater, then press it gently between paper towels to remove some excess moisture. Don’t squeeze it dry—you want a bit of that moisture to keep the cookies soft.
Step 2: Cream the Butter & Sugar
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes using a hand or stand mixer.
Step 3: Add Wet Ingredients
Mix in the egg, lemon zest, lemon juice, and vanilla extract until fully combined.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Step 5: Combine
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the shredded zucchini and white chocolate chips (if using).
Step 6: Chill (Optional but Recommended)
Cover the dough and chill for 30–60 minutes. This helps the cookies hold their shape and enhances flavor.
Step 7: Bake
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Drop spoonfuls of dough (about 1.5 tablespoons each) onto the sheet, spacing them about 2 inches apart.
Bake for 10–12 minutes or until the edges are lightly golden. Cool on the pan for 5 minutes before transferring to a wire rack.
Step 8: Glaze (Optional)
Whisk together ½ cup powdered sugar and 1 tablespoon lemon juice for a tangy lemon glaze. Drizzle over cooled cookies.
Prep Time: 15 minutes
Chill Time: 30 minutes (optional)
Cook Time: 12 minutes
Total Time: 57 minutes
Yield: 24 cookies
Calories: ~110 kcal per cookie
Why Add Zucchini to Cookies?
Zucchini adds incredible moisture and softness to baked goods—without overpowering the flavor. It’s naturally mild, so kids and adults alike won’t even notice it’s there. Plus, it boosts the nutritional value of your treats with fiber, vitamins A and C, and potassium. It’s an easy way to make cookies a little more wholesome.
Tips for Success
- Don’t skip the lemon zest. This adds bold lemon flavor you can’t get from juice alone.
- Use room-temperature butter and egg for better mixing and texture.
- Avoid overmixing once the flour is added to keep your cookies soft and tender.
- Want more zing? Add a few drops of lemon extract or swap white chips for lemon-flavored ones.
Variations
- Vegan: Replace the butter with plant-based butter and the egg with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water).
- Gluten-Free: Use a 1-to-1 gluten-free flour blend and ensure your baking powder is gluten-free.
- Add-Ins: Try chopped walnuts, poppy seeds, or dried blueberries for an extra dimension.
How to Store Zucchini Lemon Cookies
These cookies stay fresh in an airtight container at room temperature for up to 3 days. For longer storage:
- Refrigerate: Up to 1 week
- Freeze: Lay flat in a freezer-safe container, separated by parchment. Freeze for up to 2 months. Thaw at room temperature.
If glazed, allow glaze to fully dry before freezing to avoid mess.
Make-Ahead Tips
You can chill the cookie dough for up to 48 hours before baking. Or freeze the dough in scoops on a tray, then transfer to a bag. Bake from frozen—just add 1–2 minutes to baking time.
FAQ
Can I use yellow squash instead of zucchini?
Yes! Yellow squash works similarly and blends right into the cookies.
Do I need to peel the zucchini?
Nope. The peel is thin and tender—plus it adds pretty green flecks.
Will my cookies taste like zucchini?
Not at all. These cookies taste like soft lemon cake bites. The zucchini simply adds moisture.
Can I reduce the sugar?
You can cut back by 2–3 tablespoons without ruining the texture, especially if you’re using white chocolate chips or glaze.
Why You’ll Love These Zucchini Lemon Cookies
- Bright lemon flavor with subtle sweetness
- Light and fluffy with a tender bite
- Sneaky veggie boost (great for picky eaters)
- Great for summer picnics, school lunchboxes, or teatime treats
- Easy to freeze and reheat
Final Thoughts
These Zucchini Lemon Cookies are everything you didn’t know you needed—zesty, soft, and perfectly balanced between indulgent and wholesome. Whether you’re trying to use up extra zucchini, bake something new with your kids, or add a summery touch to your dessert table, this cookie recipe is a must-try.
They’re easy to love, hard to resist, and surprisingly refreshing. Save this recipe, share it with your friends, and don’t forget to bake a double batch—these won’t last long!
