Zucchini Lemon Poppy Seed Cookies


I inherited a 6 pound zucchini from an older lady who is the definition of a master gardener. She has nearly every fruit and vegetable known to man growing in her glorious garden.

It kind of makes me want to dig up my backyard and make my own garden but then I got one of her 14 million 6-pound zucchinis and am struggling to figure out what to do with it.

So, I threw it into cookies because…that is what I do.

I’ve realized that zucchini is one of the most versatile vegetables ever and tastes *almost* like air. You throw it into whatever you want and it just sort of melds into the recipe you’re making. It’s PRIME for getting your kids to eat veggies without them knowing…mwahahaha.

For these cookies, I added in zucchini {obviously} but also threw in some lemon zest and poppy seeds…because I’m a wild child.

My crazy recipe testing streak cannot be stopped.

Anyways, these zucchini lemon poppy seed cookies are almost like a mini cake with a phenomenal texture and a tangy lemon glaze. As you can expect, you can’t taste the zucchini and the poppy seeds pop out with that fabulous lemony flavor.

Soft, poofy, lemon poppy seed cookie pillows. That’s what these are….with a hint of zucchini.

They are *heaven*.

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Give them a try today! They won’t last long.

Have a wonderful weekend! xoxo


Zucchini Lemon Poppyseed Cookies

Yield: 32 cookies

Prep Time:

Cook Time:

Total Time:


  • 1/2 cup softened butter
  • 1/2 cup butter flavored shortening
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 1/2 teaspoons vanilla
  • 2 1/2 cups all purpose flour
  • 2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 lemon, zested
  • 1 1/4 cups grated zucchini
  • 2 teaspoons poppy seeds
  • for the glaze:
  • 1 lemon, juiced
  • powdered sugar


  1. Preheat oven to 375 degrees. Line baking sheets with parchment paper and set aside.
  2. Cream butter, shortening and sugar together until combined. Stir in eggs and vanilla. Scrape sides and stir again briefly. Add in all dry ingredients and mix until incorporated. Stir in lemon zest, zucchini and poppy seeds by hand. Scoop onto prepared baking sheets and bake 8 minutes or so until bottoms are lightly golden. Cool 5-10 minutes before transferring to a cooling rack.
  3. For the glaze, stir powdered sugar into the lemon juice bit by bit until you form a thick glaze, about the same viscosity as white school glue. Drizzle over cookies and set set a few minutes before diving in. Or, pay no attention to me and snarf 'em down!

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  1. Sounds like the zucchini problem I am having. I’m trying to find ways to use the 30ish pounds of zucchini I’ve harvested recently. I’m going to add it to the list.


  2. My mother sent me a message : “Why did you sent us these terrible cookies?????? I AM ALREADY ADDICTED TO THEM !!!!! ”

    This recipe is a total success 🙂

  3. Can I leave out the zucchini?

    • I guess you could, but I’ve only ever made them with the zucchini.

  4. I have been on such a lemon kick lately and these look perfect. I can’t to get some zucchini and give these a try!

  5. These look so light and fluffy! I’m dying to try these ones!

  6. Do you have to use shortening – can you substitute butter in lieu of shortening, i.e., 1 cup butter?