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Moist Lemon Blueberry Zucchini Cookies Easy Homemade Recipe with Fresh Zest

lemon blueberry zucchini cookies - featured image
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These moist lemon blueberry zucchini cookies combine fresh lemon zest and juicy blueberries with shredded zucchini for a tender, flavorful treat that’s quick and easy to make.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour (or whole wheat for a nuttier flavor)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (115g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar (can swap half for brown sugar for deeper flavor)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (120g) grated zucchini, squeezed to remove excess moisture
  • 1 tablespoon fresh lemon zest (from about 1 medium lemon)
  • 1 cup (150g) fresh blueberries

Instructions

  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
  2. Grate about 1 cup of zucchini using a box grater or food processor. Place in a clean kitchen towel and squeeze out as much moisture as possible.
  3. In a medium bowl, whisk together 1 ½ cups flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt. Set aside.
  4. In a large mixing bowl, beat ½ cup softened butter and ¾ cup sugar until pale and fluffy, about 3 minutes with an electric mixer.
  5. Beat in 2 large eggs, one at a time, then stir in 1 teaspoon vanilla extract.
  6. Gently mix the grated, drained zucchini and 1 tablespoon fresh lemon zest into the wet ingredients.
  7. Gradually add the dry mixture to the wet, folding gently until just combined. Do not overmix.
  8. Carefully fold in 1 cup fresh blueberries, being gentle to avoid breaking them.
  9. Drop tablespoon-sized scoops of dough about 2 inches apart on the prepared baking sheets.
  10. Bake for 12-15 minutes, until edges are golden and centers are set but soft.
  11. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Squeeze out zucchini moisture thoroughly to prevent soggy cookies. Avoid overmixing after adding flour to keep cookies tender. Fold blueberries gently to prevent bursting. If batter is too dry, add a splash of milk. Cookies can be chilled for 15 minutes before baking to reduce spreading. Store in airtight container at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition

Keywords: lemon blueberry cookies, zucchini cookies, moist cookies, easy homemade cookies, fresh lemon zest, quick baking, healthy cookies, vegetable cookies

Find it online: https://sparklechew.com/moist-lemon-blueberry-zucchini-cookies-easy-homemade-recipe-with-fresh-zest/