• Barth Bakery

Lemon Poppy Seed Zucchini Cookies

Updated: Aug 4

Have a zucchini surplus and need to shake things up a bit?! These soft and pillowy cookies are easy to make and combine a bright citrus flavor with crunchy poppy seeds and plenty of zucchini. Topped with a tangy lemon glaze, these tender and moist cookies are bursting with lemon flavor and studded with zucchini for added nutrition and fiber. With a pop of color, these beautifully vibrant cookies are perfect for summer days when you need a refreshing, sweet treat to brighten your day.







Makes 2 dozen cookies

Ingredients

Lemon Poppy Seed Zucchini Cookies

  • 2½ cups all-purpose flour

  • 1½ tsp baking powder

  • ½ tsp baking soda

  • ½ tsp salt

  • 1 cup unsalted butter, softened

  • 1 cup granulated sugar

  • 1 large egg

  • 1 tsp pure vanilla extract

  • 2 Tbsp fresh lemon zest

  • 1 Tbsp fresh lemon juice

  • 1 Tbsp poppy seeds

  • Yellow food coloring, optional

  • 1½ cups grated zucchini (unpeeled)


Lemon Glaze

  • 1½ cups confectioners’ sugar

  • 2½ Tbsp fresh lemon juice

Directions

Lemon Poppy Seed Zucchini Cookies

  1. Preheat oven to 375°F. Line baking sheets with parchment paper or silicone baking mats.

  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

  3. In a large bowl, use a handheld electric mixer to cream the butter and sugar together until light and fluffy, about 2 minutes.

  4. Add in the egg, vanilla, lemon zest, lemon juice, poppy seeds, and food coloring (if using) and beat until combined.

  5. Slowly add in the dry ingredients and beat until incorporated, ensuring not to over mix the batter.

  6. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

  7. Scoop the dough into 1½ tablespoon sized balls and place on the prepared baking sheets, two inches apart. Place the cookie sheets in the freezer for 10 minutes. (This will prevent the cookies from spreading while baking.)

  8. Bake the cookies for about 10-12 minutes, or until the bottoms are lightly golden brown. Cool the cookies on the baking sheets for 5 minutes before transferring to a wire rack to cool completely before glazing.

Lemon Glaze

  1. In a small bowl, whisk together the confectioners' sugar and lemon juice until smooth.

  2. Dip each cookie top into the lemon glaze, or spoon the glaze on top of each cookie and spread to the edges. Allow the glaze to set at room temperature.


Have an abundance of garden fresh zucchini and looking for a sweet way to use it up?! This versatile vegetable can be shredded and incorporated into many classic baked goods for added moisture, texture, and nutrition. Check out these other sweet zucchini treats:

Piña Colada Zucchini Breads

Chocolate Chip Zucchini Bread

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