Ingredients
Scale
- 1 cup grated zucchini
- 1 cup blueberries (fresh or frozen)
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1/4 cup lemon juice
- 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) and line a baking sheet with parchment paper.
- Cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg, vanilla extract, lemon zest, and lemon juice until well combined.
- Whisk together the flour, baking powder, baking soda, and salt in another bowl.
- Mix the dry ingredients into the wet mixture until just combined.
- Fold in the grated zucchini and blueberries gently.
- Drop tablespoon-sized scoops of dough onto the prepared baking sheet.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Ensure the grated zucchini is well-drained to prevent excess moisture affecting cookie texture. Use room temperature ingredients for better incorporation.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: cookies, lemon, blueberry, zucchini, dessert, easy baking