Lemon Zucchini Drops Recipe

Name: Lemon Zucchini Drops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup butter or ½ cup margarine, softened; 1 cup sugar; 1 egg; 1 cup finely shredded zucchini; 1 teaspoon grated lemon, rind of; 2 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon ground cinnamon; ½ teaspoon salt; ½ cup raisins; ½ cup chopped walnuts; 2 cups confectioners' sugar; 2 -3 tablespoons lemon juice

Servings: persons

½ cup butter or ½ cup margarine, softened
1 cup sugar
1 egg
1 cup finely shredded zucchini
1 teaspoon grated lemon, rind of
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
½ cup raisins
½ cup chopped walnuts
2 cups confectioners' sugar
2 -3 tablespoons lemon juice

1
Cream together butter and sugar.
2
Beat in egg, zucchini and lemon peel.
3
Combine flour, baking soda, baking powder, cinnamon and salt; gradually add to creamed mixture.
4
Stir in raisins and walnuts.
5
Drop by tablespoonfuls 3 inches apart onto lightly greased baking sheets.
6
Bake at 375 degrees for 8 to 10 minutes, until lightly browned.
7
Remove to wire racks and cool completely.
8
Prepare glaze: Combine confectioners' sugar and enough lemon juice to achieve a thin spreading consistency.
9
Dip the top of each cookie into the glaze or drizzle over cooled cookies.

1163

kcal

Calories

Fat

207

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: ½ cup butter or ½ cup margarine, softened, 1 cup sugar, 1 egg, 1 cup finely shredded zucchini, and more.

Yes, Lemon Zucchini Drops falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lemon Zucchini Drops

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions