Print

Lemon Glazed Zucchini Cookies with Oats and Citrus

Lemon Glazed Zucchini Cookies with Oats and Citrus
Print Recipe

These Lemon Glazed Zucchini Cookies with Oats and Citrus are moist, tender, and bursting with fresh garden flavors. Featuring grated zucchini for softness and rolled oats for a hearty texture, these cookies balance sweetness with bright citrus notes from lemon zest and juice. Finished with a smooth lemon glaze, they make a delightful snack or dessert perfect for any occasion.

Ingredients

Scale

Wet Ingredients

  • 1 cup grated zucchini (finely grated and slightly damp)
  • 1/2 cup unsalted butter, softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 teaspoons lemon zest (freshly grated)
  • 2 tablespoons fresh lemon juice (plus more for glaze)

Dry Ingredients

  • 1 1/4 cups all-purpose flour (or gluten-free flour blend for gluten-free option)
  • 1 cup rolled oats
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Sugars

  • 3/4 cup brown sugar
  • 3/4 cup powdered sugar (for lemon glaze)

Instructions

  1. Prepare the zucchini: Wash and finely grate the zucchini. Gently squeeze out excess moisture using a clean kitchen towel or cheesecloth, but keep it slightly damp to maintain moisture for tender cookies.
  2. Cream the butter and sugar: In a large mixing bowl, beat together the softened butter and brown sugar until light and fluffy to create a creamy base that traps air for lighter cookies.
  3. Combine wet ingredients: Add the egg, vanilla extract, lemon zest, and freshly squeezed lemon juice to the butter-sugar mixture. Mix well until everything is smoothly incorporated.
  4. Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, rolled oats, baking soda, baking powder, and salt to evenly distribute the rising agents and seasonings.
  5. Combine wet and dry: Gradually fold the dry ingredient mixture into the wet ingredients, being careful not to overmix. Finally, fold in the grated zucchini to evenly disperse moisture throughout the dough.
  6. Bake the cookies: Drop spoonfuls of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart. Bake in a preheated oven at 350°F (175°C) for 12-15 minutes or until the edges are lightly golden.
  7. Prepare the lemon glaze: While the cookies cool, whisk together powdered sugar and lemon juice until smooth and pourable. Adjust the consistency with more lemon juice or powdered sugar as needed.
  8. Glaze and finish: Once the cookies are completely cooled, drizzle or spread the lemon glaze on top. Allow the glaze to set before serving for a perfect sweet-tart finish.

Notes

  • Don’t over-squeeze the zucchini to keep cookies moist and tender.
  • Use fresh lemons for the best bright citrus flavor.
  • Chill the dough for 30 minutes if too soft to handle easily.
  • Slightly underbake cookies for a softer texture that stays fresh longer.
  • Use rolled oats for ideal texture; quick oats soften the cookies more.

Nutrition

Keywords: lemon cookies, zucchini cookies, oat cookies, citrus glaze, moist cookies, healthy cookies, baked treats

Find it online: https://sophiemelody.com/lemon-glazed-zucchini-cookies-with-oats-and-citrus/