Zucchini Cookies

zucchini cookies
Sheri L Giblin/Getty Images
  • Total: 30 mins
  • Prep: 10 mins
  • Cook: 20 mins
  • Yield: 24 servings
Nutritional Guidelines (per serving)
186 Calories
11g Fat
19g Carbs
3g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 24 servings
Amount per serving
Calories 186
% Daily Value*
Total Fat 11g 15%
Saturated Fat 5g 23%
Cholesterol 53mg 18%
Sodium 186mg 8%
Total Carbohydrate 19g 7%
Dietary Fiber 1g 4%
Protein 3g
Calcium 45mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.


  • 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

Steps 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.