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Easy Zesty Lemon Blueberry Zucchini Cookies Recipe with Perfect Lemon Glaze

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These moist and flavorful cookies combine the freshness of zucchini, the tartness of lemon, and the burst of juicy blueberries, topped with a tangy lemon glaze. Perfect for a bright, zesty treat that sneaks in veggies without sacrificing taste.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (150g) granulated sugar
  • ½ cup (113g) unsalted butter, softened
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons fresh lemon zest (from about 2 lemons)
  • 2 tablespoons fresh lemon juice
  • 1 cup grated zucchini, squeezed dry
  • 1 cup fresh blueberries
  • For the Lemon Glaze:
  • 1 cup (120g) powdered sugar, sifted
  • 2–3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest for garnish

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. Grate 1 cup zucchini using a box grater or food processor. Squeeze out excess moisture using a clean kitchen towel and set aside.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  4. In a large bowl, beat softened butter and granulated sugar with an electric mixer or whisk until light and fluffy, about 2-3 minutes.
  5. Beat in egg, vanilla extract, lemon juice, and lemon zest until combined but do not overbeat.
  6. Fold in the dry ingredients in two batches, then gently fold in the prepared zucchini.
  7. Carefully fold in the blueberries, avoiding breaking them.
  8. Drop rounded spoonfuls of dough about 2 inches apart onto prepared baking sheets.
  9. Bake for 12-15 minutes until edges are lightly golden and centers are soft but set. A toothpick should come out with a few moist crumbs.
  10. Let cookies rest on baking sheet for 5 minutes, then transfer to a cooling rack.
  11. In a small bowl, whisk powdered sugar with 2-3 tablespoons lemon juice until smooth and pourable.
  12. Once cookies are completely cool, drizzle or spread lemon glaze over the tops and garnish with lemon zest.
  13. Allow glaze to set for about 15 minutes before serving or storing.

Notes

Squeeze zucchini well to avoid soggy cookies. Use fresh lemon zest and juice for best flavor. Fold ingredients gently to keep cookies tender. Thaw and drain frozen blueberries before use. Watch baking time closely to avoid drying out. Adjust glaze consistency by adding lemon juice gradually. Prepare glaze while cookies bake for efficiency.

Nutrition

Keywords: lemon blueberry cookies, zucchini cookies, lemon glaze, summer cookies, easy cookies, zucchini dessert, fresh blueberry cookies, lemon zest cookies

Find it online: https://eliplate.com/easy-zesty-lemon-blueberry-zucchini-cookies-recipe-with-perfect-lemon-glaze/