Zucchini Lemon Walnut Drop Cookies

A cross between a muffin top and a moist, domed cookie, these give you all the goodness of zucchini bread with a hint of lemon.

Prep Time
20 Min
Cook Time
15 Min
Recipe by
Tina Zaccardi
The Italian Cookie
Eastchester, NY


1¼ cups (180g) all-purpose flour
1½ tsp. (7g) baking powder
¼ tsp. (3g) kosher salt
1¼ cups (227g) medium zucchini, finely grated
6 tbsp. (75g) granulated sugar
3 tbsp. (40g) packed light brown sugar
1½ tsp. (3g) lemon zest
4 oz. (113g) Plugrá® Premium Butter, unsalted, room temperature
1 large (50g) egg
¾ cup (84g) chopped toasted walnuts


1 cup (120g) powdered sugar
2 - 3 tsp. (5 - 10g) fresh lemon juice
Cookies: Preheat oven to 350°F. Line a baking sheet with parchment paper. Combine flour, baking powder and salt in a medium bowl; set aside. Press the zucchini in a sieve to remove as much liquid as possible; set aside.
Place the sugars and lemon zest in the bowl an electric mixer and mix on medium for about 1 minute. Add the butter and mix on medium speed for 2-3 minutes until light and fluffy.
Scrape down the bowl and add the egg, beating for 1-2 minutes or until mixture is smooth.
Add the drained zucchini and walnuts and mix on medium-low speed until combined.
Scrape down the bowl and reduce speed to low and add the flour mixture, mixing until just combined.
Using a number 20 scoop, or one that is about 1/4 cup, portion out the mixture onto the prepared pans leaving about 2 inches between each cookie.
Bake for about 18-20 minutes or until they are lightly browned.
Glaze: Whisk together the sugar and enough lemon juice to bring the glaze to a consistency that can be drizzled. Drizzle the glaze over the muffin tops.