Save on Pinterest

Lemon Zucchini Drops

When we lived on the East Coast, a nearby fruit and vegetable stand had a bakery featuring these soft, cakelike cookies. We missed every bite when we moved away, so I developed this recipe. —Barbara Franklin, Tucson, Arizona
  • Total Time
    Prep: 20 min. Bake: 10 min./batch + cooling
  • Makes
    about 3-1/2 dozen

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 large egg, room temperature
  • 1 cup finely shredded zucchini
  • 1 teaspoon grated lemon zest
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts
  • LEMON GLAZE:
  • 2 cups confectioners' sugar
  • 2 to 3 tablespoons lemon juice

Directions

  • In a large bowl, cream butter and granulated sugar until light and fluffy. Beat in egg, zucchini and lemon zest. Combine the flour, baking soda, baking powder, cinnamon and salt; gradually add to the creamed mixture and mix well. Stir in raisins and walnuts.
  • Drop by tablespoonfuls 3 in. apart onto lightly greased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
  • For glaze, combine confectioners' sugar and enough lemon juice to reach a thin spreading consistency. Spread or drizzle over cooled cookies.
Nutrition Facts
1 cookie: 99 calories, 3g fat (2g saturated fat), 10mg cholesterol, 89mg sodium, 17g carbohydrate (12g sugars, 0 fiber), 1g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video