Lemon Glazed Zucchini Cookies Recipe

If you’re looking for a cookie that’s bursting with bright, fresh flavor and a bit of sneaky veggie goodness, the Lemon Glazed Zucchini Cookies Recipe is an absolute winner. I love this recipe because it combines the subtle sweetness of zucchini with the zesty punch of lemon in a soft, chewy cookie that feels indulgent but somehow wholesome. These cookies are perfect for those days when you want a treat that feels light and refreshing—not too heavy or overly sweet.

What’s great about this Lemon Glazed Zucchini Cookies Recipe is that it works beautifully for a casual afternoon snack, a picnic, or even for sharing at a brunch gathering. I remember the first time I took these to a family get-together—everyone was surprised by how moist and flavorful they were. Honestly, once you try them, you’ll want to keep this recipe in your regular rotation.

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Ingredients You’ll Need

Each ingredient in this Lemon Glazed Zucchini Cookies Recipe plays a special role—from adding flavor, moisture, or texture, to that signature lemony pop you’ll adore. When shopping, try to pick fresh zucchini that’s firm and not too watery because that helps keep the dough from getting soggy.

• Unsalted butter: Melted for ease of mixing, butter adds rich flavor and tender crumb.
• Granulated sugar: Balances the tart lemon and keeps the cookies sweet but light.
• Zucchini: Grated on the large side of the grater for just the right texture—not too mushy.
• Egg: Binds the ingredients and supports the soft texture of these cookies.
• Lemon juice: Freshly squeezed is best here for a real, vibrant lemon kick.
• Vanilla extract: Adds warmth and depth to the flavor profile.
• All-purpose flour: The base for structure—classic and reliable.
• Old-fashioned rolled oats: Give the cookies a bit of hearty chew and substance.
• Baking soda: For just the right lift and a delicate crumb.
• Cinnamon: A subtle warming spice that enhances the lemon without overpowering.
• Kosher salt: Enhances all the flavors and balances sweetness.
• Powdered sugar (for glaze): Smooth and sweet, perfect for a delicate lemon glaze.
• Additional lemon juice (for glaze): Keeps the glaze tangy and light.
• Butter (for glaze): Melts into the glaze to make it silky and luscious.

Variations

I love that this Lemon Glazed Zucchini Cookies Recipe is so versatile—you can tweak it easily based on what you have or your mood. Sometimes I throw in some lemon zest for an extra citrus burst, or swap cinnamon for cardamom for a little exotic twist. Feel free to make it your own!

• Add Zest: I like grating fresh lemon zest into the dough for a more intense lemon flavor that really brightens up the cookie.
• Nutty Boost: A handful of chopped walnuts or pecans stirred in adds a lovely crunch and nutty complement.
• Gluten-Free Version: Substitute a 1:1 gluten-free flour blend for flour—just make sure it’s good for baking cookies.
• Less Sweet: Reduce the sugar slightly for a cookie that’s more on the tart side, especially if you love lemon.

How to Make Lemon Glazed Zucchini Cookies Recipe

Step 1: Mix the Wet Ingredients with Love

Start by preheating your oven to 375°F and greasing a large sheet pan with non-stick spray—this keeps your cookies from sticking and makes cleanup a breeze. In a large bowl, whisk together the melted unsalted butter, granulated sugar, grated zucchini, egg, lemon juice, and vanilla extract until everything is smooth and well combined. I usually take a minute to scrape down the sides with a spatula to ensure there’s no streaks of butter unincorporated—that way, your cookies bake evenly every time.

Step 2: Fold in the Dry Ingredients

Next, add in the all-purpose flour, old-fashioned rolled oats, baking soda, cinnamon, and kosher salt. Use a sturdy spatula to fold everything together gently. You want to stir just until the dry ingredients are fully absorbed—overmixing will make your cookies tough, so stop as soon as you see a consistent dough. This step is crucial to getting that perfect soft and chewy texture.

Step 3: Scoop and Bake to Perfection

Use a small cookie scoop (about 2 tablespoons) to portion out the dough onto the prepared sheet pan. I like to leave a few inches between each cookie because these do spread just a little while baking. Pop them in the oven and bake for 10-12 minutes or until the edges turn a delicate golden brown. Keep a close eye after the 10-minute mark—overbaking will dry them out, and you want a soft center.

Step 4: Whisk Up the Tangy Lemon Glaze

While your cookies bake and then cool completely, whisk together powdered sugar, fresh lemon juice, and melted butter in a medium bowl until you have a smooth, pourable glaze. I use a fork to drizzle the glaze over each cookie—it’s so satisfying to watch the lemony icing drape beautifully across those soft cookies. Let the glaze set for a few minutes before serving.

How to Serve Lemon Glazed Zucchini Cookies Recipe

Garnishes

I often sprinkle little bits of finely grated lemon zest over the glaze once it’s set—it adds a pop of color and an extra burst of citrus aroma that’s just delightful. Sometimes, I also lightly dust the cookies with a bit of powdered sugar for a pretty, bakery-style finish.

Side Dishes

These cookies pair wonderfully with a cup of hot tea, especially Earl Grey or chamomile, making for a cozy afternoon break. If I’m serving them at brunch, I love accompanying them with fresh fruit salad or a light yogurt parfait to balance the sweet and tangy flavors.

Creative Ways to Present

For holiday parties or special occasions, I like to stack these cookies on a simple cake stand with fresh lemon slices and sprigs of mint as decoration. Another fun idea is to place them in cute cellophane bags tied with a ribbon—these make fantastic homemade gifts that everyone will rave about.

Make Ahead and Storage

Storing Leftovers

Because these cookies are soft and moist, I like to store them in an airtight container in the fridge, where they keep fresh for up to 5 days. This method really helps preserve their chewy texture without drying out. Just bring them back to room temp before enjoying!

Freezing

I’ve found that these zucchini cookies freeze beautifully. I let them cool and glaze fully, then layer them between parchment paper in a freezer-safe container or bag. They keep well for up to 3 months, and thaw overnight in the fridge for best results.

Reheating

To warm up that fresh-baked feel, I pop the cookies in the microwave for 10-15 seconds or briefly heat them in a low oven (about 300°F) for 5 minutes. This softens them perfectly and brings the glaze alive again without melting it off.

FAQs

Final Thoughts

This Lemon Glazed Zucchini Cookies Recipe really holds a special place in my heart because it’s like the best of both worlds—fresh and light but still delightfully indulgent. I love sharing them with family and friends, especially on sunny weekends when something bright and cheerful is just what the moment calls for. Give this recipe a try, and I promise you’ll be reaching for it again and again whenever you want a cookie that’s a bit unexpected but totally delicious.

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