Lemon Glazed Zucchini Cookies Recipe

I absolutely love this Lemon Glazed Zucchini Cookies Recipe because it’s such a delightful twist on classic cookies. The zucchini adds a gentle moisture and subtle flavor that keeps these cookies soft and tender, while the lemon glaze brings the perfect zingy sweetness that really wakes up your taste buds. Whenever I serve these at family gatherings or for an afternoon treat, they disappear so quickly — everyone raves about how fresh and light they taste.

You’ll find that this recipe works beautifully whether you’re looking to sneak some veggies into dessert or just craving something different from your usual cookie routine. I discovered that grating zucchini on the large side of the box grater really makes a difference in texture — it’s just right to blend in without any lumps. Trust me, trying this Lemon Glazed Zucchini Cookies Recipe will become your new favorite way to enjoy the season’s fresh zucchini!

this …

Ingredients You’ll Need

Each ingredient in this Lemon Glazed Zucchini Cookies Recipe plays an important role, from the moist zucchini to the zingy lemon juice. I always recommend using fresh, firm zucchini and fresh lemon juice for the best flavor — bottled just doesn’t have the same punch.

• Unsalted butter: Melted butter adds richness without making the cookies too dense.
• Granulated sugar: Sweetens the dough, balancing the tart glaze beautifully.
• Zucchini: Grate it on the large side of your box grater for moistness and texture.
• Egg: Binds the dough while adding a bit of lift.
• Lemon juice: Fresh lemon juice gives both the dough and glaze a bright citrus note.
• Vanilla extract: Adds depth and rounds out the flavors in the cookies.
• All-purpose flour: Provides structure but keeps the cookies soft.
• Old-fashioned rolled oats: Adds a subtle chew and a hint of wholesome texture.
• Baking soda: Helps the cookies rise just enough for a tender crumb.
• Cinnamon: Offers warm spice that pairs beautifully with lemon.
• Kosher salt: Balances sweetness and enhances overall flavor.
• Powdered sugar: For the lemon glaze—smooth, easy to drizzle.
• Butter (for glaze): A little melted butter in the glaze makes it silky and shiny when it sets.

Variations

I like to tweak this Lemon Glazed Zucchini Cookies Recipe depending on the season or mood. It’s so versatile — plus, these cookies are forgiving, so you can easily swap ingredients to suit your taste or dietary needs.

• Add-ins: Sometimes I toss in a handful of white chocolate chips or chopped walnuts for extra texture and richness.
• Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free baking blend. The oats add a nice bulk, so gluten-free versions still bake up nicely.
• Spice Play: Try adding a pinch of ground ginger or nutmeg to warm up the flavor profile if you want a cozy winter variation.
• Less Sweet: If you’re watching sugar, reducing the granulated sugar slightly won’t compromise the texture too much, especially with the tart glaze on top.

How to Make Lemon Glazed Zucchini Cookies Recipe

Step 1: Mix the Wet Ingredients

Start by preheating your oven to 375°F and greasing a large sheet pan with non-stick spray. In a large mixing bowl, whisk together the melted butter, granulated sugar, grated zucchini, egg, lemon juice, and vanilla extract until everything is well combined. I like to make sure there are no lumps in the sugar and the zucchini is evenly distributed — this helps the cookies bake with a consistent texture throughout.

Step 2: Combine the Dry Ingredients

Next, add the all-purpose flour, rolled oats, baking soda, cinnamon, and kosher salt to the wet mixture. Use a spatula to gently fold everything together until just combined. Don’t overmix here — you want the dough to be well incorporated, but keeping some air will help the cookies remain tender.

Step 3: Scoop and Bake

Using a small cookie scoop, about 2 tablespoons in size, drop the dough onto your prepared sheet pan, leaving a few inches between each cookie so they have room to spread. Bake for 10-12 minutes, or until you notice the edges turn just a little golden brown. This is the key — baking too long dries out these delicate cookies, so keep an eye on them!

Step 4: Make and Drizzle the Lemon Glaze

While your cookies are baking, whisk together the powdered sugar, lemon juice, and melted butter in a medium bowl until smooth. Once your cookies are cool to the touch, use a fork to drizzle the glaze right over the tops. This glaze sets up quickly and adds the perfect bright, zesty finish that makes these cookies irresistible.

How to Serve Lemon Glazed Zucchini Cookies Recipe

Garnishes

I usually keep garnishes simple with these cookies — just a light zesting of fresh lemon over the glaze adds an extra burst of citrus aroma that always impresses guests. Sometimes, I sprinkle a few tiny, edible flowers or finely chopped pistachios for a pop of color and texture during spring parties.

Side Dishes

These Lemon Glazed Zucchini Cookies go wonderfully alongside a cup of hot tea or freshly brewed coffee. I like pairing them with a fresh fruit salad or a simple bowl of mixed berries to keep the light and refreshing vibe going.

Creative Ways to Present

For special occasions, I’ve lined cookie platters with lemon leaves or banana leaves to tie in the fresh lemon theme. Stacking the cookies in neat piles with little hand-written tags that say “Lemon Zucchini Love” makes them feel extra inviting at brunches or showers.

Make Ahead and Storage

Storing Leftovers

Since the cookies are soft and moist, I always store leftovers in an airtight container in the fridge — they last about 5 days this way without losing their tender texture. Just let them come to room temperature before enjoying again for the best flavor.

Freezing

Freezing these cookies works well too. I place them in a single layer on a baking sheet to freeze solid, then move them to a freezer-safe container or bag for up to 3 months. When you want a treat, just thaw overnight in the fridge.

Reheating

If you want to enjoy them warm, I reheat cookies gently in a 300°F oven for about 5 minutes. This warms them through without drying out the tender crumb or melting the glaze too much.

FAQs

Final Thoughts

Honestly, this Lemon Glazed Zucchini Cookies Recipe has become one of my go-to treats that never disappoints. They’re the perfect balance of sweet, tangy, and moist — a little unexpected and totally delightful. I hope you’ll give this recipe a try because it’s one of those special dishes that makes snack time feel a little brighter and a lot more fun. Plus, it’s a sneaky way to enjoy veggies that even picky eaters can’t resist!

Print