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A baking sheet filled with Zucchini Ricotta Cookies that are drizzled with icing.
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5 from 2 votes

Zucchini Ricotta Cookies with Lemon and Blueberries

Zucchini Ricotta Cookies are super soft, cake-like cookies with a light lemony flavor and a big burst of blueberry!
Prep Time15 mins
Cook Time22 mins
Total Time37 mins
Course: cookies, Dessert - Cookies
Cuisine: Dessert, Italian
Servings: 32 cookies
Calories: 105kcal


For the cookies:

  • 1 stick (8 tablespoons) butter, softened (I use salted butter)
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup ricotta cheese
  • cups shredded zucchini, well dried
  • teaspoons pure vanilla extract
  • cups all-purpose flour
  • 1 teaspoon baking powder
  • 2 tablespoons lemon zest from approximately 2 large lemons
  • teaspoon salt
  • ¾ cups blueberries

For the drizzle topping:

  • 4 tablespoons butter softened
  • 1 cup confectioners sugar plus additional (if needed) for desired consistency
  • ½ teaspoon pure vanilla extract
  • ½ teaspoon lemon zest
  • 1 teaspoon fresh lemon juice plus additional (if needed) for desired consistency


  • To make the cookies:
  • Preheat oven to 375-degrees Fahrenheit.
  • In a large mixing bowl, cream together 8 tablespoons of butter along with 1 cup of granulated sugar.
  • Add 2 large eggs and 1½ teaspoon pure vanilla extract. Blend until creamy.
  • Add 1 cup ricotta cheese to the mixture and blend to combine.
  • In a large bowl whisk together the flour baking powder, and salt.
  • Add half the flour mixture to the butter/sugar mixture and blend.
  • Add the remaining flour mixture to the batter and blend until combined.
  • Add the lemon zest, shredded (dried) zucchini, and blueberries to the batter and stir gently with a spatula to combine.
  • Use a medium cookie scoop or two tablespoons to drop the cookie batter onto parchment-lined baking sheets, leaving plenty of space between the cookies. I did 8 cookies per baking sheet.
  • Bake the cookies for a total of 22-24 minutes, rotating the cookie sheets halfway through the baking process.
  • Remove to cooling racks to cool completely before frosting, or dusting with confectioners sugar.
  • To make the lemon buttercream drizzle:
  • Combine all the ingredients in a large bowl and blend with a hand mixer until you reach your desired drizzle consistency.
  • Add more liquid for a thinner drizzle, and add more confectioners sugar for a thicker drizzle.
  • Drizzle over cookies by using a piping bag, or spoon a light drizzle over the cooled cookies.


If desired sprinkle cooled cookies with confectioners sugar instead of the lemon buttercream drizzle.


Serving: 1cookie | Calories: 105kcal | Carbohydrates: 18g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 115mg | Potassium: 54mg | Fiber: 1g | Sugar: 11g | Vitamin A: 109IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 1mg