Lemon Zucchini Drops Recipe

"A tasty, cake-like cookie that you can change up by substituting dried cranberries, or adding 1/2 cup chopped nuts, or anything that strikes your fancy!"

Original is 21 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (55.4 g)
Calories 191.5
Total Fat - 4.8 g
Saturated Fat - 2.9 g
Cholesterol - 21.5 mg
Sodium - 176.4 mg
Total Carbohydrate - 36.5 g
Dietary Fiber - 0.6 g
Sugars - 26.3 g
Protein - 1.8 g
Calcium - 25.4 mg
Iron - 0.3 mg
Vitamin C - 1.7 mg
Thiamin - 0 mg

Step by Step Method

Step 1

Preheat oven to 375°

Step 2

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, zucchini and lemon peel.

Step 3

Combine the flour, baking soda, baking powder, cinnamon and salt; gradually add to the creamed mixture and mix well. Stir in raisins and walnuts.

Step 4

Drop by tablespoonfuls 3 in. apart onto lightly greased baking sheets.

Step 5

Bake for 8-10 minutes or until lightly browned. Remove to wire racks to cool.

Step 6

For the glaze, combine sugar and enough lemon juice to achieve a thin spreading consistency. Drizzle over cooled cookies.

Step 7

Makes: 3 dozen cookies

Lemon Zucchini Drops

Ingredients