Rating: 4.5 stars 4.7
45 Ratings
  • 5 star values: 35
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

When we lived on the East Coast, a nearby fruit and vegetable stand had a bakery featuring these soft cake-like cookies. We missed every bite when we moved away, so I developed this recipe.

Recipe Summary

prep:
20 mins
cook:
10 mins
total:
30 mins
Servings:
21
Yield:
21 servings
Advertisement

Ingredients

21
Original recipe yields 21 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
LEMON GLAZE:

Directions

Instructions Checklist
  • In a mixing bowl, cream butter and sugar. Beat in egg, zucchini and lemon peel. Combine flour, baking soda, baking powder, cinnamon and salt; gradually add to the creamed mixture. Stir in raisins and walnuts.

    Advertisement
  • Drop by tablespoonfuls 3 in. apart onto lightly greased baking sheets. Bake at 375 degrees F for 8-10 minutes or until lightly browned. Remove to wire racks to cool.

  • For glaze, combine sugar and enough lemon juice to achieve a thin spreading consistency. Spread or drizzle over cooled cookies.

Nutrition Facts

197 calories; protein 2.2g; carbohydrates 33.6g; fat 6.6g; cholesterol 20.5mg; sodium 165.4mg. Full Nutrition
Advertisement