Zucchini Lemon Walnut Drop Cookies


After grating the zucchini, place in a linen dish towel, pull up the sides and twist to ring out the moisture. Gently place into the measuring cups

Zucchini Lemon Walnut Drop Cookies


Cookie Batter

  • 180 Grams All Purpose Flour 1 ½ Cups
  • 1 ½ Teaspoons Baking Powder
  • ¼ Teaspoon Kosher Salt
  • 1 ¼ Cups Zucchini, Finely Grated
  • 75 Grams Granulated Sugar 6 Tablespoons
  • 38 Grams Light Brown Sugar 3 Tablespoons
  • 1 ½ Teaspoons Freshly Grated Lemon Zest
  • 114 Grams Room Temperature Unsalted Butter 8 Tablespoons
  • 1 Whole Large Egg
  • 3/4 Cup Chopped Toasted Walnuts


  • 1 Cup of Powdered Sugar
  • 2-3 Teaspoons Lemon Juice


  • Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
  • Whisk together the flour, baking powder and salt in a medium bowl and set aside.
  • Place the sugars and the lemon zest in the bowl of an electric mixer and mix on medium for about 1 minute.
  • Add the butter and mix on medium for 2-3 minutes until light and fluffy.
  • Scrape down the bowl and add the egg, beating for 1-2 minutes or until the mixture is smooth.
  • Add the zucchini and walnuts on low until combined.
  • Add the flour mixture, mixing on low until just combined.
  • Using a scoop that will hold approximately 2 1/2 tablespoons of batter, which will give you about 12 cookies, portion them onto the prepared pan leaving about 2 inches between each muffin top/cookie.
  • Bake for 15-18 minutes or until they are a light golden brown and the tops spring back when lightly pressed. Remove from the oven a place the pan on a rack to cook for 10 minutes. Place the tops/cookies directly on the rack to cool completely.
  • Whisk together the powdered sugar and enough lemon juice to bring the glaze to a constancy that can be drizzled. Drizzle the glaze over the muffin tops.