Zucchini Cookies

zucchini cookies
Sheri L Giblin/Getty Images
  • 30 mins
  • Prep: 10 mins,
  • Cook: 20 mins
  • Yield: 24 servings

These zucchini cookies are filled with shredded zucchini and walnuts. Add the lemon glaze of leave them unglazed. Or add some chocolate chips to the cookies and use 1 teaspoon vanilla extract instead of lemon zest.

See Also
Zucchini Sheet Cake With Cream Cheese Frosting

What You'll Need

  • 3/4 cup butter (softened)
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon lemon zest (finely grated)
  • 2 cups all-purpose flour (9 ounces)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup zucchini (shredded)
  • 1 cup walnuts (chopped; or pecans)
  • For the Lemon Glaze:
  • 1 cup confectioners' sugar
  • 1 1/2 tablespoons lemon juice

How to Make It

  1. Cream butter and granulated sugar; beat in egg and lemon peel or extract.
  2. Stir in sifted dry ingredients, then mix in zucchini and walnuts. Drop on greased baking sheets; bake at 350 F for 15 to 20 minutes.
  3. Meanwhile, combine the confectioners' sugar and lemon juice to make the glaze.
  4. Glaze cooled cookies with the lemon glaze or your favorite glaze or icing.
Nutritional Guidelines (per serving)
Calories 186
Total Fat 11 g
Saturated Fat 5 g
Unsaturated Fat 3 g
Cholesterol 53 mg
Sodium 186 mg
Carbohydrates 19 g
Dietary Fiber 1 g
Protein 3 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)