Lemon-Zucchini Cookies
Lemon-Zucchini Cookies offer a delightful combination of zesty lemon flavor and moist zucchini, complemented by crunchy walnuts. These tender cookies are perfect for afternoon tea or casual gatherings, appealing to those who enjoy fresh, citrus-infused baked treats with a hint of nuttiness.
Ingredients
Instructions
- Cream the softened butter and gradually add 3/4 cup sugar, beating well at medium speed of an electric mixer.
- Add the egg and grated lemon rind, beating well to combine.
- Combine the flour, baking powder, and salt; stir well. Add to the creamed mixture, mixing thoroughly.
- Stir in the shredded zucchini and chopped walnuts.
- Drop rounded teaspoonfuls of dough onto greased cookie sheets.
- Bake at 350°F (175°C) for 10 minutes or until lightly golden.
- Remove cookies from oven and transfer to wire racks to cool.
- In a small bowl, combine the sifted confectioners' sugar and lemon juice; stir until smooth.
- Drizzle the lemon glaze over the warm cookies and let them cool completely before serving.
Tips & Substitutions
For an extra flavor boost, try adding a pinch of cinnamon to the dough or substituting half of the walnuts with pecans. If you don't have fresh lemons, lemon extract can be used instead, but reduce the amount to about 1/2 teaspoon. Ensure the zucchini is well-drained to prevent overly moist cookies.
Serving Suggestions
These Lemon-Zucchini Cookies can be served as a delightful afternoon snack or dessert. They pair beautifully with a cup of tea or coffee. For a more decadent experience, serve alongside a scoop of vanilla ice cream or with slices of Mother'S Lemon Pie for a citrus-themed dessert table.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. If you prefer them chilled, place them in the refrigerator. To reheat, simply microwave for a few seconds or enjoy them cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon-Zucchini Cookies contains roughly 243 calories, with 3g protein, 31g carbohydrates, and 12g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. Start with half whole wheat and half all-purpose for a lighter cookie. Adjust the liquids slightly if needed, as whole wheat absorbs more moisture.
What can I use instead of walnuts?
If you have nut allergies or prefer not to use nuts, you can replace walnuts with sunflower seeds, pumpkin seeds, or omit them entirely. Alternatively, chocolate chips can add a sweet touch if you want a different flavor profile.
How do I know when the cookies are done baking?
Cookies are done when they are lightly golden around the edges and still soft in the center. They will firm up as they cool. Keep an eye on them after the 8-minute mark to avoid overbaking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).