Okay, let’s get right to it, fellow busy moms! Today we’re diving headfirst into a recipe that’s become a total sanity-saver in my house: lemon glazed zucchini cookies! Yes, you heard right – we’re sneaking veggies into cookies, and the kids are none the wiser! It’s a dinnertime nutrition win, and I’m so excited to share how it all started for me.
I remember the first time I made these lemon glazed zucchini cookies like it was yesterday. My youngest, who shall remain nameless (but let’s just say he’s got a very discerning palate), was going through a “green-things-are-the-enemy” phase. I was desperate to get some veggies into him, and stumbled upon the idea of lemon glazed zucchini cookies.
The initial reaction was… skepticism, to say the least. But one bite, and he was hooked! The sweet lemon glaze completely masked the zucchini, and he devoured them. It was a total nutrition win! Plus, I got to use up that mountain of zucchini from the garden. These lemon glazed zucchini cookies quickly became a family favorite and have supported our family nutrition for years!
This lemon glazed zucchini cookies adventure taught me a powerful lesson: sometimes, the best way to get our families to eat healthily is to get a little creative! I’m thrilled to share this simple, nourishing recipe with all you fellow busy moms seeking simple nutrition. Let’s get baking!
INGREDIENTS You’ll Need:
Here’s the ingredient list for my go-to lemon glazed zucchini cookies recipe. Trust me, this is simple because busy moms need nutrition without complexity!
- 1 ½ cups all-purpose flour (You can substitute with whole wheat flour for extra fiber!)
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup grated zucchini, squeezed to remove excess moisture This step is important – soggy cookies are no fun!
- Zest of 1 lemon
- For the Lemon Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons lemon juice
You can find these wholesome ingredients at your regular grocery store. Don’t be intimidated by the zucchini – it practically disappears into these cookies, adding moisture and a bit of sneaky nutrition! If you don’t have all-purpose flour, I use a gluten-free blend. It’s a great way to add extra nutrients to my lemon glazed zucchini cookies. If your kids love this, they’ll go crazy for another family favorite!
Here’s a lemon glazed zucchini cookies nutrition hack that changed our family’s health: I sometimes add a tablespoon of ground flaxseed to the batter. It boosts the omega-3 content without changing the taste. My family gets extra nutrition when I add this!
Mom Tip: Prep your zucchini ahead of time! Grate it and squeeze out the extra moisture, then store it in the fridge until you’re ready to bake. It’s one way I save time to make my lemon glazed zucchini cookies!
Let’s Make it Happen!
Alright, let’s get down to the fun part – baking these delicious lemon glazed zucchini cookies! Don’t worry, I’ll walk you through it step-by-step.
- Preheat your oven to 375°F (190°C). While it’s heating up, line a baking sheet with parchment paper. In my busy kitchen, this nutritious lemon glazed zucchini cookies recipe usually takes about 20 minutes to prep, so getting the oven ready first is key!
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. This ensures everything is evenly distributed and your cookies will rise properly. This is a great time to prep tomorrow’s lunch!
- In a separate, larger bowl, cream together the softened butter and sugar until light and fluffy. You can use a hand mixer or do it by hand. Just make sure the butter is soft enough, or you’ll be there all day! Your lemon glazed zucchini cookies dough is beginning to form!
- Beat in the egg and vanilla extract. Mix until well combined. This is where the magic starts to happen!
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the dough, or your cookies will be tough. Don’t worry if your lemon glazed zucchini cookies dough looks a little thick – that’s normal!
- Stir in the grated zucchini and lemon zest. Make sure the zucchini is evenly distributed throughout the dough. Your lemon glazed zucchini cookies should smell nourishing by now.
- Drop by rounded tablespoons onto the prepared baking sheet. Leave a little space between each cookie. Here’s where I used to struggle with my lemon glazed zucchini cookies – learn from my experience! Make sure the cookies are uniform in size.
- Bake for 10-12 minutes, or until the edges are lightly golden brown. Keep an eye on them – ovens can vary!
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Perfect time to tidy up the kitchen while they cool!
- While the cookies are cooling, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Add more lemon juice if needed to reach your desired consistency. This makes for a great lemon zucchini cookies with lemon icing.
- Once the cookies are completely cool, drizzle the lemon glaze over the top. Let the glaze set before serving. While your lemon glazed zucchini cookies are cooking, take a moment to appreciate nourishing your family!
And that’s it! You’ve just made a batch of delicious and nutritious lemon glazed zucchini cookies.
How We Love to Eat This!
So, how do we devour these lemon glazed zucchini cookies in my house? Let me tell you! The kids devour this nutritious lemon glazed zucchini cookies when I serve it with a glass of milk for an after-school snack. It’s a sanity-saving nutrition win because I know they’re getting a little veggie boost without even realizing it!
These lemon glazed zucchini cookies are also perfect for those busy weeknights when we need good nutrition fast! I often pack them in lunchboxes as a healthier alternative to store-bought cookies. They’re a great way to support healthy lemon zucchini cookies recipe habits. These lemon glazed zucchini cookies also remind me of a recipe from Foodie Crush!
For a fun twist, try adding a sprinkle of poppy seeds to the glaze. It adds a little crunch and visual appeal! This lemon glazed zucchini cookies is perfect for bake sales or potlucks. Everyone always raves about them!
Leftovers (if there are any!) can be stored in an airtight container at room temperature for a few days. Sometimes, I crumble them over yogurt for a quick and easy breakfast. It’s a great way to sneak in some extra flavor and nutrition!
I’ve also experimented with seasonal variations. In the fall, I add a pinch of cinnamon and nutmeg to the batter for a warm, cozy flavor. It creates that amazing moist zucchini cookies lemon glaze taste. My husband prefers the classic lemon glaze, while the kids love when I add mini chocolate chips to the batter. It’s a win-win!
The best part? Even my pickiest eaters love these lemon glazed zucchini cookies. It’s a dinnertime nutrition win that I can always count on!
FAQs: Your Questions Answered
Alright, let’s tackle some common questions I get about these lemon glazed zucchini cookies!
Is this lemon glazed zucchini cookies really nutritious enough for growing kids?
Absolutely! While they are still cookies, they contain zucchini, which provides vitamins and fiber. Plus, you can always use whole wheat flour or add flaxseed for an extra nutritional boost. It is an easy lemon glazed zucchini cookies.
What if my picky eater won’t try this healthy lemon glazed zucchini cookies?
Start small! Offer them a tiny piece and don’t make a big deal out of it. The lemon glaze is pretty irresistible, so they might just surprise you! My kids love my healthy lemon zucchini cookies.
Can I meal prep this lemon glazed zucchini cookies for busy weeks ahead?
Yes! You can bake the cookies ahead of time and store them in an airtight container. You can also freeze the dough and bake them fresh whenever you need a quick treat.
Can I use frozen zucchini for these lemon glazed zucchini cookies?
Yes, you can! Just make sure to thaw it completely and squeeze out as much excess moisture as possible.
What if I don’t have lemon zest?
You can use a few drops of lemon extract, but the zest really adds a lot of flavor! It’s what helps create that delicious moist zucchini cookies lemon glaze!
Can I make these lemon glazed zucchini cookies gluten-free?
Yes! Just substitute the all-purpose flour with a gluten-free blend. Be sure to check out this lemon glazed zucchini cookies!
My glaze is too runny/thick! What do I do?
If it’s too runny, add more powdered sugar. If it’s too thick, add more lemon juice, a tiny bit at a time.
These lemon glazed zucchini cookies have been a lifesaver in my house. I hope they become one in yours too! If you love these, try another lemon glazed zucchini cookies variation!
Final Thoughts:
These lemon glazed zucchini cookies are more than just a recipe – they’re a dinnertime nutrition win, a sanity-saver, and a way to sneak some extra veggies into my family’s diet. I hope this recipe can solve all of your cookie and veggie nutrition needs!
My lemon glazed zucchini cookies Nutrition Hacks:
- Add a tablespoon of ground flaxseed to the batter for an omega-3 boost.
- Use whole wheat flour instead of all-purpose flour for extra fiber.
- Reduce the amount of sugar slightly and add a touch of cinnamon for a warmer flavor.
Here are a few family-tested healthy lemon glazed zucchini cookies variations:
- Chocolate Chip Zucchini Cookies: Add ½ cup of mini chocolate chips to the batter.
- Spiced Zucchini Cookies: Add ½ teaspoon of cinnamon, ¼ teaspoon of nutmeg, and ¼ teaspoon of ginger to the batter.
- Nutty Zucchini Cookies: Add ½ cup of chopped walnuts or pecans to the batter.
My son prefers the chocolate chip version, while my daughter loves the classic lemon glaze. I encourage you to make these lemon glazed zucchini cookies your own! Experiment with different flavors and ingredients until you find the perfect combination for your family. It is my personal favorite lemon zucchini cookies recipe. For a different take, consider this lemon glazed zucchini cookies recipe!
Remember, simple nutrition is about progress, not perfection. Don’t be afraid to experiment and have fun in the kitchen! This lemon glazed zucchini cookies recipes allows you to do that!
I hope you enjoy these lemon glazed zucchini cookies as much as we do! Here’s to more simple nutrition wins for busy families! 💕
lemon glazed zucchini cookies
These soft and chewy lemon glazed zucchini cookies are a delightful way to use up summer’s bounty. The bright lemon glaze perfectly complements the subtle sweetness of the zucchini, making them irresistible.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup grated zucchini, excess moisture squeezed out
- For the Lemon Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons lemon juice
- 1/2 teaspoon lemon zest
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the grated zucchini.
- Drop by rounded tablespoons onto prepared baking sheets.
- Bake for 10-12 minutes, or until edges are lightly golden.
- Let cookies cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
- Prepare the Lemon Glaze: In a small bowl, whisk together powdered sugar, lemon juice, and lemon zest until smooth. Add more lemon juice if needed to reach desired consistency.
- Drizzle glaze over cooled cookies. Let glaze set before serving.
Notes
For an extra burst of flavor, add 1/2 cup of chopped walnuts or pecans to the cookie dough.