Lemon Zucchini Cookies Recipe
Introduction
These Lemon Zucchini Cookies are a delightful twist on traditional cookies, combining the fresh flavor of lemon with tender zucchini for a moist and flavorful treat. Perfect for a light snack or dessert, they bring a touch of spring to your baking.
Ingredients
- 1 cup grated zucchini
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tablespoon lemon zest
Instructions
- Step 1: In a large bowl, combine the grated zucchini, flour, sugar, and lemon zest. Mix well to form a consistent dough.
- Step 2: Preheat your oven to 350°F (175°C). Place spoonfuls of dough onto a baking sheet lined with parchment paper. Bake for 12-15 minutes or until the cookies are soft and lightly golden.
Tips & Variations
- For extra flavor, add a teaspoon of vanilla extract or a sprinkle of cinnamon to the dough.
- Make sure to squeeze excess moisture from the zucchini to prevent soggy cookies.
- Use lemon juice in addition to zest for a more intense lemon taste.
Storage
Store the cookies in an airtight container at room temperature for up to 3 days. To keep them longer, refrigerate for up to a week or freeze for up to 3 months. Reheat gently in a microwave or oven to restore softness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I substitute the zucchini with another vegetable?
You can try using grated carrots or pumpkin, but the texture and flavor will vary. Zucchini adds moisture and a mild taste that complements the lemon best.
Do I need to peel the zucchini before grating?
No, peeling is not necessary. The skin is soft and adds nutrition and color to the cookies.
PrintLemon Zucchini Cookies Recipe
Delightfully moist and lightly tangy, Lemon Zucchini Cookies combine grated zucchini’s subtle moisture with bright lemon zest for a unique and delicious twist on traditional cookies. These soft-baked treats are perfect for a refreshing snack or dessert that balances sweetness with a hint of citrus.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1 large egg
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup grated zucchini (about 1 medium zucchini, squeezed dry)
- Zest of 1 lemon
Instructions
- Prepare the Zucchini: Grate the zucchini finely and then use a clean kitchen towel to squeeze out any excess moisture to prevent soggy cookies.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, beat the egg with vegetable oil and vanilla extract until smooth. Then stir in the lemon zest and grated zucchini.
- Make the Dough: Pour the wet ingredients into the dry ingredients and mix gently until just combined. Avoid overmixing to keep the cookies tender.
- Preheat Oven and Prepare Tray: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- Portion the Cookies: Use a spoon or cookie scoop to drop rounded tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake the Cookies: Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the cookies feel set to the touch.
- Cool and Serve: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- If you prefer a more pronounced lemon flavor, add an extra 1/2 teaspoon of lemon zest or a tablespoon of lemon juice to the wet ingredients.
- Make sure to squeeze out zucchini well to avoid watery cookie dough.
- These cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For a gluten-free version, substitute all-purpose flour with a gluten-free all-purpose blend of equal quantity.
- Adding 1/2 cup chopped nuts like walnuts or pecans can add a nice crunch if desired.
Keywords: Zucchini cookies, lemon zest, soft cookies, baked cookies, vegetable desserts, summer cookies
