Lemon Zucchini Drops

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READY IN: 13mins
Recipe by Silver Raven

From Best of Country Cookies (Reiman Publications) Submitted by Barbara Franklin of Tuscan, Arizona

Ingredients Nutrition


  1. Cream together butter and sugar.
  2. Beat in egg, zucchini and lemon peel.
  3. Combine flour, baking soda, baking powder, cinnamon and salt; gradually add to creamed mixture.
  4. Stir in raisins and walnuts.
  5. Drop by tablespoonfuls 3 inches apart onto lightly greased baking sheets.
  6. Bake at 375 degrees for 8 to 10 minutes, until lightly browned.
  7. Remove to wire racks and cool completely.
  8. Prepare glaze: Combine confectioners' sugar and enough lemon juice to achieve a thin spreading consistency.
  9. Dip the top of each cookie into the glaze or drizzle over cooled cookies.

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