These easy, one-bowl zucchini cookies with a bright, lemon glaze are soft and cakey, and the perfect way to put all of those fresh summer zukes to good use.
Because of its amazing versatility, zucchini is one of my favorite veggies and I cook and bake with it year-round. From my favorite zucchini bread and my go-to, easy 5-minute zucchini Parmesan to the yummiest taco stuffed zucchini boats, there’s no shortage of zucchini recipes on my blog. Enter my latest obsession: these easy, one-bowl, zucchini cookies.
These cookies start with a simple dough studded with grated zucchini, oats, and a kiss of cinnamon. Like my favorite pumpkin chocolate chip cookies, these zucchini cookies bake up soft and cakey, and once cooled are drizzled with a bright and tangy lemon glaze. One of the reasons I love this zucchini cookie recipe so much is you can make the cookie dough in one bowl so there’s no need for a mixer. Easy peasy, and so delicious.
What’s in These Zucchini Cookies
You only need a few basic ingredients to make these zucchini cookies.
Here’s what you’ll need:
- Melted butter
- Zucchini—grated on the large side of a box grater
- Lemon juice
- Old-fashioned whole rolled oats (don’t use the quick cooking kind)
- Baking soda
- Kosher salt
How to Make Zucchini Cookies
These cookies come together fast and easy. Here’s how to make them:
Make the super easy cookie dough. To a large mixing bowl, add the melted butter, sugar, zucchini, egg, lemon juice, and vanilla, 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.
Scoop and bake. 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.
Glaze and drizzle. While the cookies are baking, add the powdered sugar, lemon juice, and melted butter 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.
Are Zucchini Cookies Healthy
These zucchini cookies may help you get your veggies in, but I wouldn’t exactly call them healthy, since they do have a fair amount of butter and sugar. In terms of your average cookie though, these aren’t as decadent, and they are small, so they’re really the perfect little treat.
Why Does Zucchini Work in Baking
Zucchini is an awesome ingredient for baking because it provides an excellent source of moisture to baked goods. In this zucchini cookie recipe, you don’t taste the zucchini, but it’s there to provide moisture, heft, and texture.
Should You Peel the Zucchini
There’s no need to peel your zucchini. The skin is thin and soft, and because you’re grating it anyway, you won’t notice it in these cookies.
Do You Need to Drain Zucchini
While some recipes have you salt zucchini (to draw out more moisture) then squeeze out excess liquid, there’s no need here. Think of the zucchini as you would carrots in carrot cake—they provide the perfect amount of moisture.
Should Zucchini Cookies be Refrigerated
Because these are pretty moist cookies, I recommend storing them in the refrigerator to help them last longer.
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
Zucchini Cookies With Lemon Glaze
For the cookies
- ½ cup unsalted butter , melted
- 1 cup granulated sugar
- 1 cup zucchini , grated (on the large side of a box grater)
- 1 egg
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ cup old-fashioned whole rolled oats
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon kosher salt
For the glaze
- 2 cups powdered sugar
- ¼ cup lemon juice
- 2 teaspoons butter , melted
- 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.
More Zucchini Recipes to Try
- Zucchini Bread
- Zucchini Casserole with Parmesan
- Grilled Zucchini with Goat Cheese and Pine Nuts
- Mediterranean Zucchini Boats
- Baked Zucchini Parmesan Crisps
- Double Chocolate Zucchini Bread
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Melanie Rice Moffat
I made these cookies and took them to work. Everyone at work raved about how delicious they were and wanted the recipe.