These easy zucchini cookies with a bright, lemon glaze are so soft and cakey and come together in just one bowl, with no mixer required!
Course Dessert
Cuisine American
Keyword zucchini cookies
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 24
Calories 119kcal
Ingredients
For the cookies
½cupunsalted butter, melted
1cupgranulated sugar
1cupzucchini, grated (on the large side of a box grater)
1egg
1tablespoonlemon juice
1teaspoonvanilla extract
2cupsall-purpose flour
½cupold-fashioned whole rolled oats
1teaspoonbaking soda
1teaspooncinnamon
½teaspoonkosher salt
For the glaze
2cupspowdered sugar
¼ cuplemon juice
2teaspoonsbutter, melted
Instructions
Preheat the oven to 375°F and grease a large sheet pan with non-stick spray. To a large mixing bowl, add the first 6 ingredients and whisk to combine. Add the flour, oats, baking soda, cinnamon, and salt, and use a spatula to stir everything until the dry ingredients are fully incorporated.
Use a small cookie scoop (about 2 tablespoons), to scoop the cookie dough onto the sheet pan, spacing them out, leaving a few inches in between. Bake for 10-12 minutes, or until edges are slightly golden brown.
While the cookies are baking, make the glaze. Add all of the ingredients to a medium-sized bowl, and whisk well to combine.
Once the cookies have baked and cooled completely, use a fork to drizzle some of the glaze on the tops of each cookie.