Description
Rich, moist, and bursting with flavor, these cookies marry the sweetness of blueberries with the refreshing tang of lemon, while sneaking in some extra veggies.
Ingredients
Scale
- 1 cup grated zucchini
- 1 cup blueberries
- 1/2 cup butter, softened
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the softened butter and sugar until light and fluffy.
- Beat in the egg, vanilla, lemon juice, and lemon zest until fully combined.
- Fold in the grated zucchini and blueberries, being careful not to crush the berries.
- Whisk together the flour, baking powder, baking soda, and salt in another bowl.
- Incorporate the dry ingredients into the wet mixture, mixing until just combined.
- Drop spoonfuls of cookie dough onto a greased or lined baking sheet, spacing them a couple of inches apart.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on a wire rack before serving.
Notes
These cookies can be drizzled with lemon glaze or dusted with powdered sugar for an elegant finish. Store in an airtight container for up to 5 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg