Best Lemon Zucchini Drops Recipes

LEMON ZUCCHINI DROPS

Lemon Zucchini Drops image

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

Provided by Taste of Home

Categories Desserts

Time 30m

Yield about 3-1/2 dozen.

Number Of Ingredients 15

Ingredients

1/2 cup butter, softened
1 cup sugar
1 large egg, room temperature
1 cup finely shredded zucchini
1 teaspoon grated lemon zest
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 to 3 tablespoons lemon juice

Steps:

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

Nutrition Facts : Calories 99 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 89mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.

LEMON ZUCCHINI DROPS

Lemon Zucchini Drops image

Always looking for something new to do with zucchini...these are very good...you would never know they have zucchini in them..they are like a soft sugar/ lemon hint cookie....Delicious!!!!!

Provided by Nancy Adinolfi

Categories Cookies

Time 50m

Number Of Ingredients 16

Ingredients

1/2 c butter softened
1 c sugar
1 egg
1 c finely chopped zucchini
1 tsp grated lemon peel
2 c all purpose flour
1 tsp baking soda
1/2 tsp salt
OPTIONAL
1/2 c raisins
1/2 c chopped walnut
LEMON GLAZE
2 c confectioners' sugar
2 -3 Tbsp lemon juice
1 tsp vanilla
add a little water for drizzle consistency

Steps:

1. In a large bowl cream butter and sugar until light and fluffy. Beat in egg, zucchini, and lemon peel. Combine the flour, baking soda, baking powder, cinnamon and salt. Gradually add to the creamed mixture and mix well. Stir in walnuts and raisins if used. Drop by Tbsp 3 inches apart onto lightly greased baking sheet. Bake at 375 degree for 8 to 10 minutes until lightly browned. Remove to wire rack to cool. For glaze, combine sugar and enough lemon juice to achieve a thin spreading consistency. Spread or drizzle over cooled cookies. Yield: 3 ½ dozen cookies.

LEMON ZUCCHINI DROPS

Lemon Zucchini Drops image

It's getting to be Zucchini season. I was getting started and using the shredded zuchini that I had frozen in 1 cup bags from last season. I also used dried cranberries instead of rasins in the first batch and they were wonderful!

Provided by Cindy Klein @Cindr

Categories Cookies

Number Of Ingredients 15

Ingredients

1/2 cup(s) butter softened
1 cup(s) sugar
1 - egg
1 cup(s) shredded zuchii
1 teaspoon(s) grated lemon peel
2 cup(s) flour
1 teaspoon(s) baking powder
1 teaspoon(s) baking soda
1/2 teaspoon(s) salt
1 teaspoon(s) ground cinnamon
1/2 cup(s) rasins or dried cranberries
1/2 cup(s) chopped walnuts
LEMON GLAZE
2 cup(s) confectioners' sugar
2-3 tablespoon(s) lemon juice

Steps:

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, zuchini and lemon peel. Combine the flour, baking powder, baking soda, cinnamon and salt; gradually add to the creamed mixture and mix well. Stir in rasins/cranberries and nuts.
Drop by tablespoonfuls 3 in. apart on lightly greased cookie sheet. Bake 375 for 8-10 min. or until lightly browned. Remove to wire racks to cool.
For glaze. Combine sugar and enough lemon juice to achive a thin spreading consistency. Spread or drizzle over cooled cookies.