These Soft Lemon Zucchini Cookies are bright, fresh, and perfectly tender with plenty of fresh lemon flavor. Enjoy them plain, glazed, or topped with lemon buttercream for an easy summer dessert everyone loves. These cookies are a great addition to summer zucchini recipes.
If you’re looking for a fun way to use summer zucchini besides bread or muffins, these cookies are a delicious change of pace. They freeze well, and are perfect for potlucks, showers, brunches, or afternoon treats. These cookies stay soft for days.
If you enjoy fresh lemon desserts as much as I do, you might also love my Lemon Loaf Cake and homemade Lemon Bars. They’re both bright, fresh, and perfect for spring and summer baking.
Why You’ll Love These Lemon Zucchini Cookies
- Soft, tender cookies with fresh lemon flavor
- A great way to use summer zucchini
- Delicious plain, glazed, or frosted
- Easy to make with simple ingredients
- Perfect for brunches, showers, potlucks, and summer parties
- Freeze beautifully for make-ahead treats
Ingredients in Lemon Zucchini Cookies
For the Cookies
- Butter
- Granulated sugar
- Egg
- Fresh zucchini
- Lemon juice and lemon zest
- All-purpose flour
- Baking powder and baking soda
- Salt
- Optional chopped walnuts
Optional Lemon Glaze
- Confectioners’ sugar
- Fresh lemon juice
- Heavy cream
Optional Lemon Buttercream
- Butter
- Confectioners’ sugar
- Lemon juice and zest
- Heavy cream
- Pinch of salt
You can enjoy these cookies plain, lightly glazed, or topped with lemon buttercream depending on the occasion.
Do You Need to Squeeze the Zucchini?
No. The moisture from the zucchini helps create the soft, tender texture in these cookies. Simply grate the zucchini and lightly blot it only if it seems extremely watery.
Because zucchini can vary in moisture content, avoid packing it tightly into the measuring cup.
How to Make Lemon Zucchini Cookies
These soft lemon cookies come together quickly with simple pantry ingredients and fresh zucchini.
Mix the Cookie Dough
Cream together the butter and sugar until light and fluffy. Add the egg, zucchini, and lemon juice and mix just until combined.
Add the Dry Ingredients
Stir together the flour, lemon zest, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until just combined. Fold in walnuts if using.
Scoop the Dough
The dough will be soft and sticky. Use a spoon or cookie scoop to drop the dough onto a parchment-lined baking sheet.
Bake the Cookies
Bake until the cookies have spread slightly, the tops no longer look wet, and the edges are just barely golden.
Glaze or Frost
Once cooled, enjoy the cookies plain or top them with lemon glaze or lemon buttercream frosting.
Lemon Glaze vs Lemon Buttercream
These cookies can be kept simple or dressed up depending on the occasion.
Plain
The cookies are lightly sweet with a soft, almost cake-like texture and plenty of lemon flavor.
Lemon Glaze
The glaze adds a bright citrus finish without making the cookies overly sweet. You can make it thin for a light drizzle or thicker for more coverage.
Lemon Buttercream
For a bakery-style dessert, top the cookies with lemon buttercream frosting. It’s rich, creamy, and especially pretty for parties, showers, or holiday trays.
Tips for the Best Lemon Zucchini Cookies
- Finely grate the zucchini so it blends smoothly into the dough.
- No need to peel the zucchini first.
- Don’t overmix the dough once the flour is added.
- The dough will be soft and sticky, which helps create the tender texture.
- Bake just until the tops lose their shiny appearance.
- For extra lemon flavor, add additional lemon zest over the glaze or frosting.
- Let glazed cookies sit for about an hour before stacking.
FAQ
Here are a few helpful tips and answers to common questions before you start baking.
Do lemon zucchini cookies taste like zucchini?
Not really. The zucchini mostly adds moisture and texture while the lemon flavor stands out the most.
Should zucchini be peeled first?
No. The peel is soft and blends right into the cookies after baking.
Can I make these without walnuts?
Absolutely. The walnuts are completely optional.
Can I freeze lemon zucchini cookies?
Yes. Unfrosted cookies freeze very well for up to 3 months in an airtight container.
How should I store the cookies?
Store the cookies in an airtight container in the refrigerator for up to 3 days if glazed or frosted.
Can I make the buttercream ahead of time?
Yes. The buttercream can be refrigerated for about a week or frozen for up to 3 months. Bring it to room temperature and stir well before using.
Soft, bright, and full of fresh lemon flavor, these Lemon Zucchini Cookies are the perfect way to use summer zucchini. Whether you enjoy them plain, glazed, or topped with buttercream frosting, they’re an easy dessert that feels special enough for any occasion.
Lemon Zucchini Cookies
Ingredients
Cookie Dough
- 6 tbsp unsalted butter softened
- ¾ cups granulated sugar
- 1 large egg
- ¾ cups zucchini, unpeeled, grated from one medium zucchini
- 1 tsp lemon juice fresh squeezed
- 1 ⅔ cups all-purpose flour
- 1 tbsp lemon zest
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 1 cup walnuts chopped (optional)
Lemon Glaze (if using)
- 1 cup confectioners' sugar
- 1 tbsp lemon juice freshly squeezed
- 2-3 tbsp heavy cream
Lemon Buttercream Frosting (if using)
- ½ cup unsalted butter (1 stick) softened
- 2 ¼ cups confectioners' sugar
- 1 tbsp lemon juice
- 1 tbsp heavy cream more as needed if frosting is too thick
- 1 tsp lemon zest
- 1 dash salt to taste
Instructions
Make the cookies
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- In a large bowl or stand mixer, cream the butter and sugar until light and fluffy, about 3 minutes.6 tbsp unsalted butter, ¾ cups granulated sugar
- Add the egg, zucchini, and lemon juice. Mix just until combined.1 large egg, ¾ cups zucchini, unpeeled, grated, 1 tsp lemon juice
- In a separate bowl, whisk together the flour, lemon zest, baking powder, baking soda, and salt.1 ⅔ cups all-purpose flour, 1 tbsp lemon zest, ½ tsp baking powder, ¼ tsp baking soda, ¼ tsp salt
- Add the dry ingredients to the wet ingredients and mix just until combined. Fold in walnuts if using.1 cup walnuts
- Drop tablespoon-sized portions of dough onto the prepared baking sheet about 2 inches apart. The dough will be quite soft and sticky.
- Bake for 9–10 minutes, or until the cookies have spread slightly, the tops no longer look wet, and the edges are just lightly golden.
- Let the cookies cool completely before glazing or frosting.
Lemon Glaze (optional)
- In a medium bowl, stir together the confectioners’ sugar and lemon juice.1 cup confectioners' sugar, 1 tbsp lemon juice
- Add heavy cream a little at a time until the glaze reaches your desired consistency.2-3 tbsp heavy cream
- Spread or drizzle over cooled cookies. Let the glaze set for about 1 hour before stacking.
Lemon Buttercream Frosting (optional)
- Beat the butter until smooth and fluffy, about 2 minutes.½ cup unsalted butter (1 stick)
- Add the confectioners’ sugar, lemon juice, heavy cream, lemon zest, and salt.2 ¼ cups confectioners' sugar, 1 tbsp lemon juice, 1 tbsp heavy cream, 1 tsp lemon zest, 1 dash salt
- Mix on low until combined, then increase speed and beat until light and fluffy, about 2 minutes.
- If needed, add more confectioners’ sugar to thicken or a little more cream to thin the frosting.
- Pipe or spread onto cooled cookies and top with extra lemon zest if desired.
Storage
- Store glazed or frosted cookies in an airtight container in the refrigerator for up to 3 days.
- Unfrosted cookies can be frozen for up to 3 months.
- Lemon buttercream can be refrigerated for 1 week or frozen for up to 3 months. Bring to room temperature and stir well before using.
Notes
- Finely grate the zucchini so it blends smoothly into the dough.
- No need to peel the zucchini before grating.
- If the zucchini seems extremely wet, lightly blot it with paper towels, but do not squeeze it dry.
- The dough will be soft and sticky. This helps create the cookies’ tender texture.
- Avoid overmixing once the flour is added or the cookies may become dense.
- Bake just until the tops lose their wet shine and the edges barely turn golden.
- The cookies are delicious plain, glazed, or topped with lemon buttercream frosting.
- For extra lemon flavor, sprinkle additional lemon zest over the glaze or frosting before serving.
- Unfrosted cookies freeze very well for up to 3 months.
These were amazing! This recipe will forever replace any store bought lemon snap cookies.
Thanks for another great cookie recipe 🙂
Made these for our monthly luncheon with friends.These are seriously one of the best cookies I’ve ever had. So easy to make and the combination of lemon and Zucchini is divine! Thank you!
Hi Lindsay, I’m so glad they were a hit, thanks for letting me know!
I made these for my Mother-in-law’s birthday over the weekend and absolutely LOVED them! Made them with the buttercream frosting.
Cant wait to they these! which would you prefer, the glaze or buttercream?
I loved them both but the buttercream was over the top delicious! 🙂
Hi, I LOVE all of your recipes that I have tried!! These looks so good!
Janice, thanks so much! I promise these cookies will not disappoint. 🙂
These look like my ideal cookie, and with the lemon buttercream frosting? 🙂
Hi Krista, I couldn’t agree with you more.