Lemon Zucchini Drops

Lemon Zucchini Drops

2 dozen
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

Ingredients

  • butter
    ½ c
  • sugar
    1 c
  • egg

    room temperature

    1 large
  • zucchini
    1 c
  • lemon zest
    1 tsp
  • all-purpose flour
    2 c
  • baking soda
    1 tsp
  • baking powder
    1 tsp
  • ground cinnamon
    1 tsp
  • salt
    ½ tsp
  • raisins
    ½ c
  • walnuts
    ½ c
  • LEMON GLAZE
  • confectioners' sugar
    2 c
  • lemon juice
    2 tbsp

Directions

  1. 1

    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.

  2. 2

    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.

  3. 3

    For glaze, combine confectioners' sugar and enough lemon juice to reach a thin spreading consistency. Spread or drizzle over cooled cookies.

Lemon Zucchini Drops

Lemon Zucchini Drops

30 min2 dozen99 cal

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About this Recipe

Indulge in Delightful Lemon Zucchini Drops

Discover a truly special treat with these Lemon Zucchini Drops, a recipe born from a cherished memory of a beloved East Coast bakery. If you've been searching for a soft, cakelike cookie that's bursting with fresh flavor, your quest ends here! These aren't just any cookies; they're a delightful blend of tender zucchini, bright lemon zest, warm cinnamon, plump raisins, and crunchy walnuts, all topped with a vibrant lemon glaze.

What makes these zucchini cookies truly irresistible is their unique texture – incredibly moist and fluffy, almost like a mini cake. The finely shredded zucchini melts seamlessly into the batter, adding moisture without imparting a strong vegetable taste, making them a fantastic way to use up your garden's bounty. The fresh lemon zest cuts through the sweetness, providing a zesty counterpoint that brightens every bite.

These homemade cookies are surprisingly simple to make, requiring just 20 minutes of prep time before they're ready for the oven. They're perfect for an afternoon pick-me-up with a cup of tea, a sweet addition to any dessert platter, or a charming gift for friends and family. The lemon glaze adds that final touch of tangy sweetness, elevating them from delicious to truly unforgettable.

Tips for Perfect Lemon Zucchini Drops:

  • Ensure your butter and egg are at room temperature for the best emulsion and a smooth batter.
  • Don't overmix the dough once the flour is added; mix just until combined to keep the cookies tender.
  • For an extra citrus punch, add a tiny splash of lemon extract to the cookie dough itself.

Enjoy these light and fluffy cookies that capture the essence of a bygone bakery, bringing a taste of homemade comfort right to your kitchen!

Frequently Asked Questions