Ingredients:

  • 1/2 cup (113g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1 large egg, room temperature
  • 1 tbsp (6g) fresh lemon zest
  • 1 tbsp (15ml) fresh lemon juice
  • 2 cups (250g) all-purpose flour
  • 1/2 tsp (3g) baking soda
  • 1/4 tsp (1.5g) salt
  • 1 cup (130g) zucchini, finely shredded
  • 1 cup (120g) powdered sugar
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tsp (2g) lemon zest

Instructions:

  1. Grate the zucchini using the fine holes of a box grater. Place shreds in a clean kitchen towel or paper towels and press gently to remove excess pooling liquid.
  2. In a large bowl, beat the softened butter and sugar until pale and fluffy. Add the egg, 1 tablespoon lemon zest, and 1 tablespoon lemon juice, beating for another 2 minutes.
  3. In a separate bowl, whisk together the flour, baking soda, and salt. Slowly stir the dry ingredients into the wet mixture until just combined, then gently fold in the shredded zucchini.
  4. Drop rounded tablespoons of dough onto baking sheets lined with parchment paper. Bake at 350°F (175°C) for 10-12 minutes, or until edges are barely golden and tops lose their wet shine.
  5. While cookies cool on a wire rack, whisk together powdered sugar and 2 tablespoons lemon juice until smooth. Drizzle the glaze over the cooled cookies and garnish with optional extra zest.