Do You Need to Peel Zucchini for Lemon Zucchini Drops?

No, you generally do not need to peel zucchini before making Lemon Zucchini Drops. The skin of a fresh zucchini is thin and tender, and finely shredding the vegetable helps it blend naturally into the cookie dough. Simply wash and dry the zucchini before grating it. Smaller and medium zucchini are particularly convenient because their skin is tender and their seeds are usually small.

Should You Squeeze the Water Out of Shredded Zucchini?

The original Lemon Zucchini Drops recipe does not instruct you to squeeze the shredded zucchini dry. Some of that natural moisture helps give these cookies their soft, cake-like texture. However, zucchini can vary considerably in water content. If yours is exceptionally watery after shredding, you can gently blot obvious excess moisture rather than aggressively squeezing it dry. Removing too much liquid may affect the intended texture.

How Do You Know When Lemon Zucchini Drops Are Done?

Bake the cookies at 375°F for approximately 8 to 10 minutes, or until they are set and lightly browned. Because Lemon Zucchini Drops are designed to remain soft and tender, you should not wait for them to become dark or crisp. Check the first batch around the eight-minute mark, especially if your oven runs hot. Transfer the baked cookies to a wire rack and allow them to cool completely before applying the lemon glaze.

Easy Lemon Zucchini Drops with Sweet Lemon Glaze

Name: Lemon Zucchini Drops
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 1/2 cup butter, softened; 1 cup granulated 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; 2 cups confectioners’ sugar; 2 to 3 tablespoons lemon juice

Description

Lemon Zucchini Drops are soft, cake-like cookies made with finely shredded zucchini, fresh lemon zest, cinnamon, raisins, and walnuts, then finished with a simple sweet-tart lemon glaze.

Ingredients

Scale

1/2 cup butter, softened
1 cup granulated 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
2 cups confectioners’ sugar
2 to 3 tablespoons lemon juice

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Instructions

Preheat the oven to 375°F and lightly grease baking sheets.
In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
Beat in the egg, finely shredded zucchini, and lemon zest until evenly combined.
In a separate bowl, combine the flour, baking soda, baking powder, cinnamon, and salt.
Gradually add the dry ingredients to the creamed mixture and mix just until combined.
Stir in the raisins and chopped walnuts.
Drop tablespoonfuls of dough about 3 inches apart onto the prepared baking sheets.
Bake for 8 to 10 minutes, or until the cookies are set and lightly browned.
Transfer the cookies to wire racks and allow them to cool completely.
To make the glaze, combine the confectioners’ sugar with 2 tablespoons lemon juice, adding more juice as needed to reach a thin spreading or drizzling consistency.
Spread or drizzle the lemon glaze over the cooled cookies and allow it to set before serving.

Notes

Finely shred the zucchini so it blends smoothly into the cookie dough.
The original recipe does not require squeezing the zucchini dry; gently blot only if it is exceptionally watery.
Avoid overmixing the dough after adding the flour to keep the cookies soft and tender.
Begin checking the cookies at 8 minutes because overbaking can make them dry.
Allow the cookies to cool completely before glazing so the icing does not melt or run off.
Add the lemon juice to the confectioners’ sugar gradually to control the glaze consistency.
Store cooled, glazed cookies in an airtight container with parchment or waxed paper between layers if needed.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 99 kcal
Sugar: 12 g
Sodium: 89 mg
Fat: 3 g
Saturated Fat: 2 g
Unsaturated Fat: 1 g
Trans Fat: 0 g
Carbohydrates: 17 g
Fiber: 0 g
Protein: 1 g
Cholesterol: 10 mg