Lemon Zucchini Drops

Lemon Zucchini Drops

"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."
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Ingredients

30 m servings
Serving size has been adjusted!
Original recipe yields 21 servings

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Directions

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  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.

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Reviews

Read all reviews 34
  1. 45 Ratings

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Most helpful positive review

I followed this recipe to the letter and needed 2 more tablespoons of lemon juice for the glaze, 3 if I wanted to drizzle instead of paint it on. These cookies are NOT dry if you don't over-bake...

Most helpful critical review

not too crazy about these cookies. Something was off in the taste, almost too much flour taste? If I try them again I'll add more spice and lemon.

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I followed this recipe to the letter and needed 2 more tablespoons of lemon juice for the glaze, 3 if I wanted to drizzle instead of paint it on. These cookies are NOT dry if you don't over-bake...

Simply the BEST Cookie I have ever had! I did have to do some minor tweaking to the recipe - But that doesn't stop me from giving 5 stars! I used about 3 teaspoons of lemon zest and I added a ...

Delicious cookies! My kids really loved them too! A really nice tender cookie. I didn't experience the dryness other reviewers spoke of. I think if they try them with the icing it helps them t...

I measured a very generous cup of zucchini which made the batter too wet so I added 3/4 cup of oatmeal and refridgerated the batter about 2 hours before baking. I also substituted dried cranber...

These cookies were really good. I would make these again but I would put more lemon peel into the batter. They were even better than zucchini bread because of the lemon and frosting.

these are great! I skipped the glaze to reduce the amount of sugar we eat and I'm not disappointed with the results. They're just slightly sweet and have a wonderful texture.

Great!!! Very tasty - sweet and sour!

I was trying to duplicate a cookie that I recently had on vacation and this cookie recipe did the trick. I omitted the cinnamon and raisins. I used 4 Tabl. of lemon juice for the glaze. Next t...

This was a tastey cookie. I think my only complaint was that the cookie came out pretty flat and it fell apart when you grab one off the plate. It had a very impressive flavor and who cares if i...

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