Lemon Zucchini Drops Recipe
Add a photo
1 of 1 Photo

Lemon Zucchini Drops

By: Barbara Franklin  
"When we lived on the East Coast, a nearby fruit and vegetable stand had a bakery featuring these soft cake-like cookies. We missed every bite when we moved away, so I developed this recipe."

Rating: This weblink has been rated 15 times with an average star rating of 4.9 Read Reviews (13)

Rate/Review | 258 people have saved this

Prep Time:
20 Min
Cook Time:
10 Min
Ready In:
30 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 21 servings
 

Ingredients

  • 1/2 cup butter or margarine, softened
  • 1 cup sugar
  • 1 egg
  • 1 cup finely shredded zucchini
  • 1 teaspoon grated lemon peel
  • 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 tablespoons lemon juice

Directions

  1. In a mixing bowl, cream butter and sugar. Beat in egg, zucchini and lemon peel. Combine flour, baking soda, baking powder, cinnamon and salt; gradually add to the creamed mixture. Stir in raisins and walnuts.
  2. Drop by tablespoonfuls 3 in. apart onto lightly greased baking sheets. Bake at 375 degrees F for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
  3. For glaze, combine sugar and enough lemon juice to achieve a thin spreading consistency. Spread or drizzle over cooled cookies.
ADVERTISEMENT

 view all reviews »

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 8, 2009 by WILLOWSCHNELL 
I followed this recipe to the letter and needed 2 more tablespoons of lemon juice for the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 8, 2008 by Krista 
Delicious cookies! My kids really loved them too! A really nice tender cookie. I didn't... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 13, 2007 by noelle 
These cookies were really good. I would make these again but I would put more lemon peel into... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 28, 2008 by Corrine Mary 
I measured a very generous cup of zucchini which made the batter too wet so I added 3/4 cup of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 31, 2009 by NBAcadienne 
Very good and easy to make! I used the dough in muffin tins and made delicious muffins! The... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 13, 2007 by marnie 
excellent...but needed a little more cooking time...tasty... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 10, 2007 by jaylynnboyce 
absolutely delicious. I did not add the glaze however, and the dough was a little dry but... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 28, 2009 by Tiffany 
The best cookies I've ever had! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 5, 2009 by lizdenhaag 
Love it! Though I used cupcake forms instead of dropping them. MMMMmmm MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 25, 2009 by SueG 
I didn't have a lemon so subbed lemon extract. Using a fine grater my zucchini looked much... MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?