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Lemon Glazed Zucchini Cookies with Oats and Citrus

Lemon Glazed Zucchini Cookies with Oats and Citrus
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Soft and tangy Lemon Glazed Zucchini Cookies with Oats and Citrus combine tender grated zucchini, hearty rolled oats, and a bright lemon glaze for a wholesome, chewy, and refreshing treat. Perfect as a snack, breakfast, or light dessert, these cookies offer a delightful balance of sweet and zesty flavors with a satisfying texture.

Ingredients

Scale

Dry Ingredients

  • 1 cup rolled oats
  • 1 cup all-purpose flour (or gluten-free flour blend for gluten-free version)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon fresh lemon zest
  • Pinch of salt

Wet Ingredients

  • 2 large eggs (or flaxseed meal equivalent for vegan version)
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/3 cup vegetable oil or melted butter
  • 1 tablespoon fresh lemon juice

Additional Ingredients

  • 1 cup grated zucchini, squeezed to remove excess moisture

Lemon Glaze

  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice (adjust as needed for desired consistency)

Instructions

  1. Prepare the Zucchini: Wash and grate fresh zucchini. Gently squeeze out excess moisture using a clean kitchen towel or paper towels to prevent soggy cookies and ensure a perfect texture.
  2. Mix Dry Ingredients: In a large bowl, combine rolled oats, all-purpose flour (or gluten-free blend), baking soda, ground cinnamon, lemon zest, and a pinch of salt. Mix thoroughly to evenly distribute flavors and leavening.
  3. Combine Wet Ingredients: In a separate bowl, whisk together eggs (or flaxseed substitute), granulated sugar, brown sugar, vegetable oil or melted butter, and fresh lemon juice until smooth and well incorporated.
  4. Combine Wet and Dry Mixtures: Gradually add the dry mixture to the wet mixture, folding gently to combine. Then fold in the grated zucchini, avoiding overmixing to keep the cookies tender and light.
  5. Bake the Cookies: Scoop dough onto a parchment-lined baking sheet, spacing cookies about 2 inches apart. Bake in a preheated oven at 350°F (175°C) for 12-15 minutes or until edges are lightly golden and tops spring back when touched.
  6. Prepare the Lemon Glaze: While cookies cool, whisk together powdered sugar and fresh lemon juice in a small bowl until smooth and pourable. Adjust consistency by adding more sugar or lemon juice as needed.
  7. Glaze and Set: Drizzle the lemon glaze over cooled cookies using a spoon or piping bag. Allow glaze to set for at least 20 minutes before serving for a glossy finish.

Notes

  • Use fresh zucchini for best flavor and moisture.
  • Don’t over-squeeze zucchini; retain a bit of moisture for chewy, moist cookies.
  • Use room temperature eggs and oil for smooth mixing.
  • Chill dough for 30 minutes before baking for thicker cookies.
  • Use a cookie scoop for uniform cookie size and even baking.
  • Add lemon zest to glaze for extra citrus punch if desired.

Nutrition

Keywords: lemon glazed zucchini cookies, zucchini cookies with oats, citrus cookies, lemon cookies, healthy cookies, gluten-free cookies, vegetable cookies, soft cookies

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