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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 combine fresh lemon and citrus zest with the earthiness of zucchini and hearty rolled oats to create moist, tender cookies. Lightly sweetened with a luscious lemon glaze, these cookies offer a bright and refreshing flavor with balanced sweetness, perfect for a wholesome treat any time of day.

Ingredients

Scale

Wet Ingredients

  • 1 cup grated zucchini (medium-sized, squeezed to remove excess moisture)
  • 1/2 cup (1 stick) unsalted butter, softened (or 1/2 cup oil for dairy-free)
  • 2 large eggs (or 2 flax eggs for vegan alternative)
  • 1 teaspoon vanilla extract
  • 2 tablespoons fresh lemon juice (plus more for glaze)

Dry Ingredients

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

Sugars

  • 1/2 cup granulated sugar
  • 1/4 cup packed brown sugar

Glaze

  • 1 cup powdered sugar
  • 2–3 tablespoons fresh lemon juice (or mixed citrus juice: lemon, orange, lime)

Instructions

  1. Prepare the Zucchini: Wash and grate medium-sized zucchinis. Place grated zucchini in a clean kitchen towel and gently squeeze out excess moisture to keep the dough from becoming too wet while preserving the natural juiciness.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, rolled oats, baking soda, baking powder, and a pinch of salt to create a balanced base texture for the cookies.
  3. Cream Butter and Sugars: Using a hand or stand mixer, cream the softened butter with granulated and brown sugars until light and fluffy, introducing air to achieve a lighter cookie and melding sugars for enhanced flavor.
  4. Add Eggs, Vanilla, and Lemon Zest: Beat in eggs one at a time, followed by vanilla extract and freshly grated lemon zest to infuse the batter with zesty aroma and brightness.
  5. Combine Wet and Dry Ingredients: Slowly fold the dry ingredients into the wet mixture along with the grated zucchini. Stir gently until just combined, ensuring the batter remains tender without overmixing.
  6. Scoop and Bake: Preheat the oven to 350°F (175°C). Scoop tablespoon-sized portions onto a lined baking sheet spaced about 2 inches apart. Bake for 12-15 minutes or until edges turn golden and a toothpick inserted comes out clean.
  7. Prepare the Lemon Glaze: While cookies bake, mix powdered sugar with enough fresh lemon juice to form a smooth, pourable glaze. Adjust thickness by adding more juice or powdered sugar as needed.
  8. Glaze and Cool: Once cookies have cooled slightly, drizzle the lemon glaze over the tops using a spoon or piping bag. Allow the glaze to set before serving for a bright, glossy finish.

Notes

  • Drain Zucchini Thoroughly: Prevent soggy dough and achieve ideal cookie texture.
  • Do Not Overmix Batter: Keeps cookies tender by avoiding excessive gluten development.
  • Use Fresh Citrus Zest and Juice: Provides vibrant flavor unmatched by bottled alternatives.
  • Chill Dough if Desired: Helps shape cookies better and enhances flavor depth.
  • Adjust Glaze Consistency: Add powdered sugar if too thin; add juice if too thick for perfect glaze texture.

Nutrition

Keywords: lemon cookies, zucchini cookies, oat cookies, citrus glaze, healthy cookies, baked treats, gluten-free cookies, dairy-free options, vegan cookies

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