Soft Lemon Blueberry Zucchini Cookies

Here’s my take on lemon blueberry zucchini cookies, combining the fresh taste of summer with a soft, chewy cookie base. These cookies are packed with fresh zucchini (yes, really!), sweet blueberries, and just the right amount of lemon flavor.

These cookies have become a sneaky way to get my kids to eat their veggies, and they’ve turned into our go-to summer treat. I usually make a double batch because they disappear so quickly – and they’re perfect with your morning coffee, if you ask me!

What Kind of Zucchini Should I Use?

For these cookies, medium-sized zucchini are your best bet since they tend to have fewer seeds and more flesh than their larger counterparts. Look for firm zucchini that feel heavy for their size and have smooth, unblemished dark green skin. The most important step is getting the moisture out – after grating, place your zucchini in a clean kitchen towel and squeeze out as much liquid as you can. If you skip this step, you might end up with soggy cookies! And here’s a handy tip: if your garden zucchini have grown too large, just cut them in half lengthwise and scoop out the seedy center before grating the firm outer flesh.

Options for Substitutions

This cookie recipe has some room for swaps, though a few ingredients are key to getting the right texture and taste:

• Ricotta cheese: You can swap ricotta with full-fat Greek yogurt or mascarpone cheese. The texture might be slightly different, but they’ll still be soft and cake-like.
• Zucchini: Yellow summer squash works just as well as zucchini. Just make sure to squeeze out all the excess moisture, no matter which you use.
• Blueberries: Fresh or frozen blueberries work here – if using frozen, don’t thaw them first. You could also try raspberries or blackberries, though they might be a bit more tart.
• Lemon: While fresh lemon is best for this recipe, you can use orange zest and juice for a different citrus twist. Just don’t use bottled lemon juice – it won’t give you the same bright flavor.
• Butter: For the cookies and glaze, you can use unsalted butter (just add an extra ¼ teaspoon salt to the dough) or margarine. For dairy-free options, coconut oil works too, though it will add a slight coconut flavor.
• Powdered sugar: For the glaze, powdered sugar is pretty much necessary – other types of sugar won’t give you the right consistency.

Watch Out for These Mistakes While Baking

The biggest challenge when making these cookies is managing moisture – not squeezing enough water out of your grated zucchini can lead to spread-out, cake-like cookies instead of the perfect soft and chewy texture we’re after. Another common mistake is overworking the dough when folding in the blueberries – gentle folding prevents the berries from breaking and turning your cookies purple, while also keeping the dough from becoming tough. To prevent your cookies from sticking, make sure to line your baking sheets with parchment paper rather than just greasing them, as these fruit-filled cookies tend to stick more than traditional ones. For the best results, chill your dough for at least 30 minutes before baking – this helps the cookies hold their shape and allows the flavors to develop more fully.

What to Serve With Lemon Blueberry Zucchini Cookies?

These soft, fruity cookies are perfect for afternoon tea or coffee breaks! A cold glass of milk is always a classic choice, but try serving them with a cup of chamomile or earl grey tea to really bring out those lovely lemon notes. For a summer treat, pair them with a scoop of vanilla ice cream or serve them alongside a bowl of fresh berries – the combination of fresh fruit with these cookies is just wonderful. If you’re putting together a dessert spread, these cookies work great on a plate with other summer treats like lemon bars or fruit tarts.

Storage Instructions

Keep Fresh: These zucchini cookies stay soft and yummy when kept in an airtight container at room temperature for 2-3 days. Because they contain fresh blueberries and zucchini, I recommend placing a paper towel in the bottom of your container to absorb any extra moisture that might develop.

Refrigerate: For longer storage, pop these cookies in the fridge in a sealed container – they’ll stay good for up to a week. The paper towel trick works great here too! Just remember that the glaze might get a bit firm in the cold.

Freeze: These cookies freeze really well for up to 3 months! I suggest freezing them before adding the glaze – just place them in a freezer bag with parchment paper between layers. When you’re ready to enjoy them, thaw them overnight in the fridge, then glaze them fresh for the best taste and texture.

Preparation Time	20-30 minutes
Cooking Time	22-24 minutes
Total Time	42-54 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2400
• Protein: 25-30 g
• Fat: 100-110 g
• Carbohydrates: 320-350 g

Ingredients

• 1 stick butter (softened, i opt for salted)
• 1 cup white sugar
• 2 large eggs
• 1 cup ricotta cheese
• 1 1/2 cups grated zucchini (thoroughly dried)
• 1 1/2 teaspoons vanilla essence
• 2 1/4 cups plain flour
• 1 teaspoon baking powder
• 2 tablespoons grated lemon peel (from about 2 large lemons)
• 1 1/4 teaspoons salt
• 3/4 cup fresh blueberries
• For the glaze:
• 4 tablespoons butter (softened)
• 1 cup powdered sugar (add more if needed for thickness)
• 1/2 teaspoon vanilla essence
• 1/2 teaspoon grated lemon peel
• 1 teaspoon fresh lemon juice (add more if needed for thickness)

Step 1: Preheat and Prepare Wet Ingredients

Preheat your oven to 375°F (190°C).

In a large mixing bowl, cream together 8 tablespoons of butter with 1 cup of granulated sugar until light and fluffy.

Add 2 large eggs and 1½ teaspoons of pure vanilla extract to the mixture.

Blend everything until creamy.

Next, add 1 cup of ricotta cheese and blend until well combined.

Step 2: Prepare and Combine Dry Ingredients

In a separate large bowl, whisk together the flour, baking powder, and salt.

Gradually add half of this flour mixture into the creamed butter and sugar mixture, blending until just incorporated.

Then, mix in the remaining flour mixture until the batter is smooth and well combined.

Step 3: Incorporate Final Ingredients into Batter

Gently add the lemon zest, shredded (dried) zucchini, and blueberries to the batter.

Use a spatula to stir these ingredients in thoroughly but gently, ensuring even distribution throughout the batter without breaking the blueberries.

Step 4: Scoop and Bake the Cookies

Line baking sheets with parchment paper.

Use a medium cookie scoop or two tablespoons to drop the cookie batter onto the lined sheets, spacing them adequately (about 8 cookies per baking sheet).

Bake the cookies in the preheated oven for 22-24 minutes, rotating the sheets halfway through to ensure even baking.

Once done, remove the cookies and place them on cooling racks to cool completely.

Step 5: Prepare and Apply Drizzle

In a large bowl, combine all the ingredients for the drizzle and blend with a hand mixer until you reach the desired consistency.

Adjust by adding more liquid for a thinner drizzle or more confectioners sugar for a thicker one.

Once the cookies are cooled, use a piping bag or spoon to apply a light drizzle over them, or alternatively, dust them with confectioners sugar if preferred.

Step 6: Serve and Enjoy

Once the cookies are drizzled and the frosting has set, they are ready to serve.

Enjoy these delightful, fruity cookies as a sweet treat any time of the day!