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Lemon Glazed Zucchini Cookies with Oats and Citrus

Lemon Glazed Zucchini Cookies with Oats and Citrus
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Lemon Glazed Zucchini Cookies with Oats and Citrus offer a moist, tender, and wholesome treat combining fresh zucchini, hearty oats, and zesty lemon glaze. These cookies provide a perfect balance of natural sweetness and refreshing citrus flavor, making them an ideal anytime snack or light dessert that’s easy to make and customize for dietary needs.

Ingredients

Scale

Dry Ingredients

  • 1 cup all-purpose flour (or gluten-free blend for gluten-free option)
  • 1 cup old-fashioned oats (certified gluten-free if needed)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Wet Ingredients

  • 1 cup freshly grated zucchini, excess moisture pressed out
  • 1/2 cup unsalted butter or coconut oil, softened
  • 3/4 cup packed brown sugar
  • 1 large egg (or 1 flax egg for vegan)
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • 2 tablespoons fresh lemon juice

Lemon Glaze

  • 1 cup powdered sugar, sifted
  • 2–3 tablespoons fresh lemon juice

Instructions

  1. Prepare the Zucchini: Grate fresh zucchini and gently press it using a clean towel or paper towel to remove excess moisture. This ensures the cookies remain moist but not soggy.
  2. Combine Dry Ingredients: In a large bowl, whisk together the flour, oats, baking soda, cinnamon, and salt until fully blended, creating an even base for the dough.
  3. Cream Butter and Sugar: Using a mixer or sturdy spoon, cream the softened butter or coconut oil with brown sugar until the mixture is light and fluffy, aerating the dough for tender cookies.
  4. Add Wet Ingredients: Beat in the grated zucchini, egg (or flax egg), vanilla extract, lemon zest, and lemon juice to the creamed mixture. Mix until fully incorporated.
  5. Combine Wet and Dry Ingredients: Gently fold the dry ingredient mixture into the wet ingredients. Stir carefully to avoid overmixing, which can cause toughness.
  6. Scoop and Bake: Drop tablespoon-sized scoops of dough onto lined baking sheets. Bake in a preheated oven at 350°F (175°C) for 12-15 minutes or until edges are golden and centers are set.
  7. Prepare the Lemon Glaze: While cookies cool, whisk together powdered sugar and fresh lemon juice until smooth and pourable.
  8. Glaze the Cookies: Drizzle or brush the lemon glaze over warm cookies to add a glossy, tangy finish. Let glaze set before serving.

Notes

  • Don’t skip draining the zucchini to prevent soggy cookies.
  • Use fresh lemon zest and juice for best flavor impact.
  • Optionally chill dough for 30 minutes to enhance flavors and texture.
  • Measure flour by spooning into the cup and leveling for accuracy.
  • Apply glaze sparingly to avoid overly sweet or soggy results.

Nutrition

Keywords: Lemon cookies, zucchini cookies, gluten-free cookies, oatmeal cookies, citrus glaze, healthy cookies, vegan option

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