Okay, here we go! Let’s chat about these amazing lemon glazed zucchini cookies! Seriously, if you’re looking for a way to sneak some extra veggies into your family’s diet and create a little moment of comfort, this is it. When my friend Sarah first shared her recipe with me, I was skeptical – I mean, zucchini in a cookie? But one bite and my whole family was hooked!

As moms, we’re always trying to balance healthy eating with the reality of picky eaters and busy schedules. These lemon glazed zucchini cookies have become one of my sanity-saving solutions. They’re moist, delicious, and have that bright, tangy lemon flavor that everyone loves. Plus, they’re surprisingly easy to make, which is always a win in my book.

This recipe has saved me so many times when the zucchini starts overflowing from the garden! It’s a total dinnertime win! I had so many friends asking for this recipe, so I wanted to get it out to you all!

If you’re a busy mom like me, searching for simple comfort food that makes everyone happy, you’re in the right place! Let’s get baking these lemon glazed zucchini cookies!

INGREDIENTS You’ll Need

Here’s what you need to make these little bites of sunshine. Don’t worry if you need to make a substitution or two – these cookies are very forgiving!

1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
½ cup (1 stick) unsalted butter, softened
¾ cup granulated sugar
½ cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup shredded zucchini, excess moisture squeezed out
For the lemon glaze for cookies:
1 cup powdered sugar
2-3 tablespoons lemon juice

Trust me, this lemon glazed zucchini cookies ingredient list is simple because busy moms need comfort without complexity! I stock up on the basics, like flour and sugar, so I’m always ready to whip up a batch when we need a little comfort. The powdered sugar and lemons are staples in my house for that easy lemon glaze for cookies.

You can find these simple ingredients at your regular grocery store – no need to make a special trip to a fancy shop! This lemon glazed zucchini cookies proves delicious doesn’t mean expensive. This is the perfect way to use the extra zucchini that might be growing in your garden!

Comfort hack: To save time, I shred the zucchini in advance and store it in the fridge. That way, it’s ready whenever I’m in the mood for lemon glazed zucchini cookies!

My family gets extra comfort when I add a pinch of nutmeg to the batter – it gives them a warm, cozy flavor. It will make your moist zucchini cookies lemon taste even better! For another great way to use your zucchini, these pillowy soft zucchini cookies are another option.

Let’s Make it Happen!

Alright, let’s get our aprons on and bake these lemon glazed zucchini cookies! I promise, it’s easier than you think!

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. This makes cleanup a breeze!
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside. Making sure all your dry ingredients are combined is essential to making moist zucchini cookies lemon.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes me about 3-4 minutes with my electric mixer.
Beat in the egg and vanilla extract. Make sure everything is well combined before moving on to the next step.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
Gently fold in the shredded zucchini. Remember to squeeze out any excess moisture from the zucchini before adding it to the batter. You want these lemon glazed zucchini cookies to be moist, not soggy!
Drop by rounded tablespoons onto the prepared baking sheet. I usually get about 18-20 cookies from this recipe.
Bake for 10-12 minutes, or until the edges are lightly golden brown. Your lemon glazed zucchini cookies should smell amazing by now!
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
While the cookies are cooling, prepare the lemon glaze for cookies: In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Add more lemon juice if needed to reach your desired consistency.
Once the cookies are completely cool, drizzle the lemon glaze for cookies over the tops. Let the glaze set for a few minutes before serving.

Here’s where I used to struggle with my lemon glazed zucchini cookies – I would overmix the batter, resulting in tough cookies. Learn from my experience: mix until just combined!

While your lemon glazed zucchini cookies are cooking, take a moment to appreciate creating comfort for your family! In my busy kitchen, this comforting lemon glazed zucchini cookies usually takes about 30 minutes from start to finish, including baking time. Perfect time to prep tomorrow’s lunch!

Don’t worry if your lemon glazed zucchini cookies looks a little uneven – that’s part of their charm! The lemon icing will hide the imperfections!

How We Love to Eat This!

Our favorite way to enjoy these lemon glazed zucchini cookies is with a cold glass of milk or a warm cup of tea. It’s the perfect afternoon treat or a simple dessert after dinner.

The kids devour this comforting lemon glazed zucchini cookies when I serve it with fresh fruit. It adds a little extra sweetness and makes it a more balanced snack. For another fun lemon twist, check out these lemon crinkle cookies!

This lemon glazed zucchini cookies is perfect for those busy weeknights when we need comfort food fast! They’re also great for packing in lunchboxes or bringing to potlucks. Everyone always asks for the recipe!

I love to make a double batch of these lemon glazed zucchini cookies and freeze half for later. They thaw beautifully and are a lifesaver when I need a quick dessert. These variations of lemon glazed zucchini cookies are perfect for freezing!

For a seasonal variation, try adding a sprinkle of cinnamon or nutmeg to the batter in the fall. Or, in the summer, add a handful of fresh blueberries for a burst of flavor. My family gets extra comfort when I add a little extra zest for lemon icing!

These lemon glazed zucchini cookies are always a hit with guests and friends. The lemon flavor is so refreshing, and the zucchini adds a subtle sweetness that everyone loves.

FAQs: Your Questions Answered

Alright, let’s tackle some of those burning questions you might have about these lemon glazed zucchini cookies!

Is this lemon glazed zucchini cookies really filling enough for growing kids? Absolutely! The zucchini adds fiber and moisture, making these cookies surprisingly satisfying. Plus, the lemon icing makes them irresistible!
What if my picky eater won’t try this lemon glazed zucchini cookies? Start by telling them they are lemon cookies! You can also try cutting the cookies into fun shapes or adding a few chocolate chips to make them more appealing. My kids didn’t even realize there were vegetables in these things!
Can I meal prep this lemon glazed zucchini cookies for busy weeks ahead? Yes! These cookies freeze beautifully. Just let them cool completely before freezing, and they’ll be ready to enjoy whenever you need a little comfort. You can also make the dough ahead of time and store it in the fridge for a day or two.
Can I use frozen zucchini instead of fresh? Yes, you can! Just make sure to thaw it completely and squeeze out any excess moisture before adding it to the batter.
What can I substitute for the butter? If you’re looking for a healthier option, you can use coconut oil or applesauce. Just keep in mind that it may slightly alter the taste and texture of the cookies.
My cookies are coming out flat. What am I doing wrong? This could be due to a few things. Make sure your butter is softened but not melted, and be careful not to overmix the batter. Also, ensure your baking soda and baking powder are fresh.
Can I make these gluten-free? Yes, you can substitute a gluten-free all-purpose flour blend for the regular flour. You may also want to add a teaspoon of xanthan gum to help bind the ingredients together.
How do I keep the cookies from getting soggy? Make sure you squeeze out as much moisture as possible from the shredded zucchini before adding it to the batter. Also, let the cookies cool completely before glazing them.

For more information on a delicious lemon zucchini cookies recipe be sure to check out Lemon Zucchini Cookies – Good Dinner Mom.

Final Thoughts

These lemon glazed zucchini cookies are more than just a recipe – they’re a symbol of simple comfort and family connection. I hope you’ll give them a try and experience the joy of creating something delicious and nourishing for your loved ones. My personal goal is for you to succeed, no matter what your zucchini or cookie experience is! I hope you have success making the best lemon glazed zucchini cookies ever!

These lemon glazed zucchini cookies support my family’s comfort food goals because they’re a healthy-ish treat that everyone enjoys. Plus, they’re a great way to use up all that zucchini from the garden! You could even try different lemon zucchini cookies with lemon icing for a flavor explosion!

My lemon glazed zucchini cookies Comfort Hacks:

Make a double batch and freeze half for later. This is a lifesaver when you need a quick dessert!
Shred the zucchini in advance and store it in the fridge. This saves time on busy weeknights.
Let the kids help with the glazing. It’s a fun and easy way to get them involved in the kitchen!

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

Chocolate Chip Zucchini Cookies: Add 1/2 cup of chocolate chips to the batter. My son, Ben, loves this version!
Nutmeg Zucchini Cookies: Add 1/4 teaspoon of ground nutmeg to the batter. My daughter, Sarah, prefers this version.
Lemon Poppy Seed Zucchini Cookies: Add 1 tablespoon of poppy seeds to the batter. I love the little bit of crunch this variation adds!

No matter how you make them, I hope these lemon glazed zucchini cookies bring a little bit of sunshine to your day. I am sure this easy lemon glazed cookies recipe will do the trick! Remember, cooking for your family is an act of love. Don’t be afraid to experiment and make it your own. You got this, mama! You will have moist zucchini cookies lemon in no time! If you love the taste of lemon, you will surely love these lemon glazed zucchini cookies.

lemon glazed zucchini cookies

Print Recipe

These soft and chewy lemon glazed zucchini cookies are a delightful way to use up summer’s bounty. The bright citrus glaze perfectly complements the subtle sweetness of the zucchini for a treat that’s both comforting and refreshing.

Author: Beatriz
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: About 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 large egg
1 teaspoon vanilla extract
1 cup shredded zucchini, excess moisture squeezed out

Lemon Glaze:

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

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Instructions

Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
In a separate large bowl, cream together the softened butter and sugar until light and fluffy.
Beat in the egg and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Stir in the shredded zucchini.
Drop rounded tablespoons of dough onto the prepared baking sheets, leaving some space between each cookie.
Bake for 10-12 minutes, or until the edges are lightly golden brown.
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
While the cookies are cooling, prepare the lemon glaze: In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Add more lemon juice, 1 teaspoon at a time, until you reach your desired consistency.
Once the cookies are completely cooled, drizzle or spread the lemon glaze over the tops. Let the glaze set before serving.

Notes

For extra flavor, add 1/2 cup of chopped walnuts or pecans to the cookie dough. You can also sprinkle the glazed cookies with more lemon zest for a brighter presentation.