• Skip to main content
  • Skip to primary sidebar

Kudos Kitchen by Renee

menu icon
go to homepage
  • Recipe Index
  • Appetizer Favorites
  • About
  • Contact
    • Facebook
    • Instagram
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • Appetizer Favorites
    • About
    • Contact
    • Facebook
    • Instagram
    • YouTube
  • ×
    Home » Dessert Recipes » Cookie Recipes

    Published: Jul 30, 2021 · Modified: Jul 14, 2023 by Renée · This post may contain affiliate links · 2 Comments

    Zucchini Ricotta Cookies

    Sharing is caring!

    141 shares
    • Share
    • Tweet
    Jump to Recipe
    A two image vertical collage along with a title text overlay graphic for Zucchini Ricotta Cookies with Lemon and Blueberry.

    Zucchini Ricotta Cookies are super soft, cake-like cookies with a light lemony flavor and a big burst of blueberry!

    A vertical closeup of a brown wooden tray filled with Zucchini Ricotta Cookies drizzled with icing.
    Jump to:
    • The ingredient list:
    • Kitchen tools and equipment needed:
    • How to store these cookies, and for how long:
    • Can the blueberries be omitted from these zucchini ricotta cookies?
    • Can these cookies be frozen after baking?
    • How to remove excess water from shredded zucchini?
    • What about the lemon buttercream drizzle? Can that be omitted?
    • The step-by-step photo instructions:
    • Additional sweet and/or savory zucchini recipes:
    • Printable Recipe Card

    Subscribe to my Kudos Kitchen channel on YouTube. See you there!!
    A closeup vertical photo of Zucchini Ricotta Cookies in the foreground along with a zucchini and lemon in the background.

    The ingredient list:

    **Note - The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned

    • shredded zucchini
    • butter
    • granulated sugar
    • eggs
    • whole milk ricotta cheese
    • pure vanilla extract
    • all-purpose flour
    • baking powder
    • lemon zest
    • kosher salt
    • fresh blueberries
    • confectioners sugar (for buttercream drizzle, or sugar dusting)
    • butter (for buttercream drizzle)
    • lemon juice (for buttercream drizzle)

    Kitchen tools and equipment needed:

    • mixing bowls
    • box grater, rotary grater, or food processor (for grating the zucchini)
    • hand mixer or stand mixer
    • flour sack towels (for removing water from the zucchini)
    • measuring cups and spoons
    • whisk
    • lemon zester
    • citrus juicer (optional)
    • spatula
    • medium cookie scoop
    • baking sheets
    • parchment paper
    • cooling racks
    • kitchen timer
    • sieve or sugar shaker (for powdered sugar dusting)
    • disposable piping bags (for the buttercream drizzle) optional
    Shop my recommended products at the Kudos Kitchen Store on Amazon

    How to store these cookies, and for how long:

    Store them in an air-tight container in the refrigerator for up to 5 days.

    Can the blueberries be omitted from these zucchini ricotta cookies?

    Yep.

    If you're not a fan, or maybe don't have them available, please feel free to omit them.

    The texture of the cookie will not change too much if omitting the blueberries.

    Can these cookies be frozen after baking?

    Yes, but I'm guessing the texture of these zucchini ricotta cookies will be even softer once they're thawed than they were without freezing.

    However, I've not tried freezing them so I can't 100% guarantee the texture will change. I'm just guessing.

    How to remove excess water from shredded zucchini?

    What about the lemon buttercream drizzle? Can that be omitted?

    Sure thing!

    I happened to be making a lemon buttercream icing for another sweet zucchini recipe (a Zucchini Gingerbread Bundt Cake, recipe coming soon). I had some leftovers so I decided to use it for these cookies to spruce the end product up a bit.

    While it's certainly not necessary to drizzle these cookies with lemon buttercream icing, it's certainly not a bad thing either. LOL

    Should you choose not to use the buttercream drizzle, but want to give your cookies a more finished appearance, once they're out of the oven (and totally cool) why not dust them liberally with confectioners sugar?

    Yum and Yum!!

    The step-by-step photo instructions:

    • 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.
    A directly overhead photo of a wooden tray filled with Zucchini Ricotta Cookies with a lemon buttercream icing drizzle.

    Additional sweet and/or savory zucchini recipes:

    *Eggplant Zucchini Bread (shown below and featured in the video)

    Yep, you read that right… Eggplant Zucchini Bread. It’s so moist and flavorful, AND it’s a great way to bump up the nutrition level of your next zucchini quick bread without anyone being the wiser.

    A loaf of sliced eggplant zucchini bread on a white rectangular plate with a eggplant and zucchini in the background.

    *Zucchini and Sweet Corn Souffle (not shown)

    When you’re looking for an unusual vegetable dish that pales all others in comparison, then this Zucchini and Sweet Corn Soufflé is just the recipe you need.

    *Italian Layered Zucchini Parmesan (shown below)

    Layered Zucchini Parmesan has all the flavors you love about pizza or lasagna but without all those annoying carbs to weigh you down.

    Layered zucchini parmesan on a white scalloped plate with a skillet in the background and an orange napkin.

    *Chocolate Zucchini Muffins with Peanut Butter (not shown)

    Three great tastes that go great together. These Chocolate Zucchini Muffins with Peanut Butter are a delicious twist on a sweet zucchini muffin that I’ll bet you didn’t see coming!

    *Zucchini Ricotta Cookies with Lemon and Blueberry (shown below) THIS IS THE PLACE!!

    A two image vertical collage along with a title text overlay graphic for Zucchini Ricotta Cookies with Lemon and Blueberry.

    When you make this recipe, and I hope you do, I'd appreciate it if you'd take a moment to leave a star rating on the recipe card and briefly comment on why you rated it as you did. FYI - Google appreciates recipe ratings and, in turn, will share my recipes with more people. Thank you so much!!

    Printable Recipe Card

    A baking sheet filled with Zucchini Ricotta Cookies that are drizzled with icing.

    Zucchini Ricotta Cookies with Lemon and Blueberries

    Renee Goerger
    Zucchini Ricotta Cookies are super soft, cake-like cookies with a light lemony flavor and a big burst of blueberry!
    5 from 2 votes
    Print Recipe Pin Recipe Save recipe Saved Recipe!
    Prep Time 15 minutes mins
    Cook Time 22 minutes mins
    Total Time 37 minutes mins
    Course cookies, Dessert - Cookies
    Cuisine Dessert, Italian
    Servings 32 cookies
    Calories 105 kcal

    Ingredients
      

    For the cookies:

    • 1 stick (8 tablespoons) butter, softened (I use salted butter)
    • 1 cup granulated sugar
    • 2 large eggs
    • 1 cup ricotta cheese
    • 1½ cups shredded zucchini, well dried
    • 1½ teaspoons pure vanilla extract
    • 2¼ cups all-purpose flour
    • 1 teaspoon baking powder
    • 2 tablespoons lemon zest from approximately 2 large lemons
    • 1¼ 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

    Instructions
     

    • 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.

    Notes

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

    Nutrition

    Serving: 1cookieCalories: 105kcalCarbohydrates: 18gProtein: 2gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 19mgSodium: 115mgPotassium: 54mgFiber: 1gSugar: 11gVitamin A: 109IUVitamin C: 2mgCalcium: 27mgIron: 1mg
    Tried this recipe?Let us know how it was!

    I sincerely hope you've enjoyed today's sweet zucchini recipe for Zucchini Ricotta Cookies with Lemon and Blueberries as much as I've enjoyed bringing it to you!

    A super closeup overhead photo of an iced Zucchini Ricotta Cookie on a wooden tray.

    Follow me across my social media platforms and join in on the conversation: FACEBOOK, INSTAGRAM, PINTEREST, TIKTOK, AND YOUTUBE.

    Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you'll come back and visit me often. There is always room for you around my table!

    Should you have any questions or comments regarding anything you've seen here on my blog, please don't hesitate to reach out to me. It is always my distinct pleasure to respond to you just as soon as I possibly can.

    Until we eat again, I hope you have a delicious day!!

    Custom Renee Signature

    More Cookie Recipes

    • A snowflake-shaped Anise Cookie Bars with a sugar dusting.
      Grandma's Anise Cookie Bars
    • A scary tray of Melted Witch Candy with hats and broomsticks.
      Melted Witch Candy
    • A baking sheet filled with Zucchini Oatmeal Cookies with chocolate covered raisins in the background.
      Zucchini Oatmeal Cookies with Chocolate Covered Raisins
    • A square white plate filled with American Flad Heart Sugar cookies.
      American Flag Heart Sugar Cookies

    Reader Interactions

    Comments

    1. Diana says

      August 02, 2021 at 12:58 pm

      5 stars
      These cookies sound heavenly. I'm going to making some and sharing them at work this week.

      Reply
    2. Ashley says

      August 02, 2021 at 12:36 pm

      5 stars
      These are so delicious! I love the combo of flavors.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    By submitting this comment you agree to share your name, email address, website and IP address with Kudos Kitchen by Renee. This information will not be used for any purpose other than enabling you to post a comment. *

    Primary Sidebar

    Kudos Kitchen by Renee with a casserole dish.

    Hi, I'm Renee! I've been a passionate home cook for over 40 years. I specialize in easy-to-make comfort food dishes from appetizers to desserts and everything in between.

    More →

    Fast and Easy Dinners

    • A Spaghetti Stuffed Bell Pepper topped with melted cheese.
      Spaghetti Stuffed Bell Peppers
    • Slices of Pork Tenderloin with Cinnamon Apples and parsley on a plate.
      Skillet Pork Tenderloin
    • Two Chicken Parmesan Stuffed Portobellos on a plate with lettuce and tomatoes.
      Chicken Parmesan Stuffed Portobellos
    • An Alfredo Ravioli Lasagna in a spring form pan.
      Alfredo Ravioli Lasagna
    • A round blue plate filled with Ground Beef Sauerbraten Goulash over noodles.
      Ground Beef Sauerbraten Goulash
    • A large serving of Chili Mac with a Cornbread Crust in a purple bowl.
      Chili Mac with Cornbread Crust

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Media Kit

    As an Amazon Associate, I earn from qualifying purchases. When I find a great product or service I like to share it with my readers. For additional information please view my privacy policy.

    Copyright © 2023 Kudos Kitchen By Renee