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Lemon Zucchini Cookies


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I found this recipe for lemon zucchini cookies at epicurean.com. I have to tell you, that this is now my favorite zucchini recipe. These soft cookies are full of flavor. I love the combination of the lemon and nutmeg. The frosting also adds to the goodness of this cookie.

I did need to add more water than called for the make the frosting the right consistency. I was really surprised at how yummy these turns out and will be adding this to my tried and true file. Delicious! One note on this, you can make them with carrots in place of the zucchini.

Lemon Zucchini Cookies | realmomkitchen.com

These cookies begin like most cookies by creaming butter, sugar, and eggs together. This cookie uses both brown and white sugar. then you add in flour, zucchini, lemon peel, lemon juice, baking powder, nutmeg, and salt. You can also add nuts if you’d like, but I chose not to use them. They bake for 8-10 minutes on an ungreased cookie sheet.

Once the cookies cool, this is where the frosting comes in. It’s make of powdered sugar, butter, lemon peel, lemon juice, and water. It helps bring in even more lemon flavor.

Here is what you need to make the

Lemon Zucchini Cookies

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Lemon Zucchini Cookies

  • Author: Laura


Units Scale
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup margarine or butter, softened
  • 2 eggs
  • 2 1/2 cups flour
  • 1 1/2 cups shredded zucchini
  • 1/2 cup chopped nuts (I didn’t use nuts)
  • 1 tsp grated lemon peel
  • 1 Tbsp lemon juice
  • 2 tsp baking powder
  • 1 tsp ground nutmeg
  • 1/4 tsp salt



  1. Heat oven to 375. Mix sugars, butter and eggs. Stir in remaining ingredients. Drop by rounded teaspoonfuls about 2 inches apart on ungreased cookie sheet.
  2. Bake until almost no indention remains when touched (about 8-10 mins.); cool. Frost w/ lemon frosting (below). Makes 3 doz.
  3. Lemon Frosting: Mix sugar, butter and lemon peel. Beat in lemon juice and water, adding more water if necessary.
    FOR CARROT COOKIES, substitute carrots for zucchini.
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Jenny August 15, 2010 - 3:39 pm

I googled zucchini cookies and found this on your website! They are soooooooooo good; probably my favorite!! I bake a lot and these are on my top choices to bake now!!! Thank for sharing!

Kris August 11, 2009 - 12:15 pm

My kids and I baked these last night and they are INCREDIBLE! The only change I made was increasing the amount of lemon juice because we LOVE lemon around here. Tart and sweet and no clue that the cookies were made with veggies. We used yellow crookneck/summer squash which really helps conceal that fact. SCRUMPTIOUS! Thanks for posting so many zucchini recipes, I plan to try more of them in the coming days.

Veronica July 24, 2008 - 6:11 am

I might try these with the carrot and zuchinni mixed…they sound really good. And if I don’t tell my kids that there’s vegetables in them, perhaps they’ll think so too!;)

Karen July 23, 2008 - 11:04 pm

Oh, these sound heavenly!!! These I will be baking soon!!!

shweetpotato July 22, 2008 - 2:23 pm

omgosh NOW I wish I would have planted Zuchinni’s I will have to buy some to try these recipes YUMMY Ill have to stop by more often, you have a great blog Carm

RecipeGirl July 22, 2008 - 12:56 pm

Hi Laura,

I wanted you to know that I got your message about the zucchini muffins. SOrry they didn’t turn out perfectly! I’m not sure about the rounded tops. SOmetimes I have luck with that and other times not. The only thing I can suggest about the choc chips is that if the zucchini shreds are plentiful, it may help with holding up the chips. Good luck. THanks so much for rating 🙂