Lemon Glazed Zucchini Cookies Recipe

Oh, I absolutely love this Lemon Glazed Zucchini Cookies Recipe! It’s one of those surprising treats where you wouldn’t expect zucchini in a cookie, but the lemon glaze takes it to a whole new level that’s fresh, tangy, and perfectly sweet. Every time I make these, friends ask me what the secret ingredient is — and it’s that subtle moisture from zucchini that keeps the cookies soft and tender.

This recipe is perfect when you want something a little different for dessert or a snack but don’t want it to be too heavy. You’ll find that these lemon-glazed cookies actually balance the natural earthiness of zucchini with bright citrus flavor, making them a crowd-pleaser at weekend coffees or potlucks. Honestly, I usually double the batch because my family goes crazy for these!

this Recipe

Ingredients You’ll Need

These ingredients come together to create a cookie that’s soft, flavorful, and delightfully different. Keep an eye out for fresh zucchinis and give yourself a confidence boost knowing you’re sneaking some veggies in a delicious way!

• Unsalted Butter: Melted for richness and helps keep the cookies tender.
• Granulated Sugar: Adds sweetness and structure.
• Zucchini: Grated on the large side for texture and moisture—don’t skip this!
• Egg: Binds everything together beautifully.
• Lemon Juice: Gives that fresh, bright flavor both in dough and glaze.
• Vanilla Extract: Adds depth and warmth to the flavor profile.
• All-Purpose Flour: The base of the cookie with perfect balance for structure.
• Old-Fashioned Rolled Oats: Adds a slight chew and hearty feel.
• Baking Soda: Helps the cookies rise and become fluffy.
• Cinnamon: A warm spice that pairs surprisingly well with lemon and zucchini.
• Kosher Salt: Balances sweetness and intensifies flavors.
• Powdered Sugar: For a smooth, sweet lemon glaze.
• Butter (for glaze): Adds richness and a glossy finish to your glaze.

Variations

I love that this Lemon Glazed Zucchini Cookies Recipe is versatile enough to allow some personalization. Experimenting keeps it fresh, and you can easily tailor it to suit your pantry or dietary needs.

• Gluten-Free Variation: I swapped the all-purpose flour for a gluten-free blend once, and the cookies came out just as moist and delicious.
• Nutty Twist: Sometimes I toss in chopped walnuts or pecans for a crunchy texture that plays beautifully with the soft crumb.
• Less Sweet Version: For a more subtle sweetness, reducing sugar in both dough and glaze works well for afternoon tea.
• Orange Glaze: If you want to mix it up, I tried substituting lemon juice with fresh orange juice in the glaze. It was a hit and offered a milder citrus note.

How to Make Lemon Glazed Zucchini Cookies Recipe

Step 1: Mix the Wet Ingredients

Start by preheating your oven to 375°F and greasing your sheet pan with non-stick spray. In a large bowl, whisk together the melted butter, granulated sugar, grated zucchini, egg, lemon juice, and vanilla extract. I usually grate the zucchini right before mixing so it stays fresh and juicy, which really helps with the texture.

Step 2: Combine the Dry Ingredients

In a separate bowl, mix the flour, oats, baking soda, cinnamon, and kosher salt. Once these are blended, add them to the wet mixture. Use a spatula to gently fold until the dough comes together—don’t overmix here to keep the cookies tender!

Step 3: Bake the Cookies

Using a small cookie scoop (about 2 tablespoons), drop dough balls onto your greased sheet pan, spacing them a few inches apart. Bake for 10-12 minutes or until the edges just start to turn a light golden brown. I like to peek at 10 minutes because ovens vary, and you don’t want these to get dry.

Step 4: Prepare the Lemon Glaze

While the cookies are baking, whisk together powdered sugar, lemon juice, and melted butter in a medium bowl until smooth. This glaze is what really elevates the cookies and gives you that bright, tangy finish.

Step 5: Glaze and Cool

Once the cookies have cooled completely, drizzle the lemon glaze over them using a fork. I like to do a loose drizzle so each cookie gets a little shine without being too messy. Let the glaze set for about 15 minutes before serving—they look stunning once they’re set!

How to Serve Lemon Glazed Zucchini Cookies Recipe

Garnishes

I personally like to dust a little extra powdered sugar on top for an elegant touch, or add thin lemon zest strips for a colorful pop and more citrus aroma. If you’re feeling fancy, edible flowers work beautifully as well.

Side Dishes

Pair these cookies with a cup of hot tea—Earl Grey or chamomile are my favorites. They also complement fresh fruit platters when serving at brunch or afternoon gatherings.

Creative Ways to Present

For special occasions, I’ve arranged these cookies in a pretty tiered stand or wrapped them individually in clear cellophane tied with twine and a lemon slice. It makes for a thoughtful homemade gift and looks so inviting.

Make Ahead and Storage

Storing Leftovers

Because these cookies are wonderfully moist, I always store them in an airtight container in the refrigerator. I learned that keeping them cool helps maintain their soft texture without drying out, and they stay good for up to five days.

Freezing

I’ve frozen these cookies successfully by placing them in a single layer on a baking sheet first, then transferring them to a freezer-safe bag once solid. When thawed, they taste just as fresh as when baked, which is a huge time saver!

Reheating

To warm leftovers, I pop them into a low oven (around 300°F) for 5-7 minutes or microwave them for about 15 seconds—just enough to bring back that soft cookie warmth without melting the glaze completely.

FAQs

Final Thoughts

This Lemon Glazed Zucchini Cookies Recipe has become such a happy discovery for me—I love how it’s both comforting and refreshing at the same time. If you’re looking for a new way to use up zucchini or want a cookie that isn’t your typical chocolate chip, give this a try. I’m confident you and your loved ones will enjoy the bright lemon zing combined with the cozy, soft crumb. Trust me, once you make them, they’ll quickly become a favorite repeat in your baking rotation!

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