Lemon 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
Scale
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
Find it online: https://dylangranv.com/lemon-zucchini-cookies-recipe/
