Zucchini Cookies with Frosting Recipe

Feature image of several frosted cookies on a small wooden serving tray.

5 from 1 vote

Have an abundance of zucchini (or just love baking with it like I do)? Put it to delicious use in these Zucchini Cookies with Frosting. They’re tender, flavorful, and the perfect way to sneak a little veggie into your dessert. Once you try them, you'll want to make them again and again.

Prep Time15

Cook Time10

Total Time41

Course: Dessert, Snack

Cuisine: American

Keyword: zucchini cookies

Servings: cookies

Calories: 100kcal

Author: Mindy

Ingredients

For the cookies:

1 ½ cups flour
1 ¾ cups oats, old-fashioned or quick cooking
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
¾ cup butter, softened
½ cup sugar
½ cup brown sugar
1 egg
1 cup grated zucchini

For the frosting:

2 cups powdered sugar
4 ounces cream cheese softened
2 tablespoons butter softened
½ teaspoon vanilla
1-2 tablespoons milk

Instructions

Make the cookies:

Preheat oven to 400°. Spray baking sheet with cooking spray or line with parchment paper.
In a medium bowl mix together the flour, oats, baking soda, salt, and cinnamon; set aside.
1 ½ cups flour, 1 ¾ cups oats, , ½ teaspoon baking soda, ½ teaspoon salt, 1 teaspoon cinnamon
In a large bowl cream the butter, sugar, and brown sugar with an electric mixer, add the egg and zucchini, mix well. Batter will be somewhat watery. Next add the dry ingredients and mix well. Chill for about 30 minutes for fluffy cookies.
¾ cup butter, , ½ cup sugar, ½ cup brown sugar, 1 egg, 1 cup grated zucchini
Drop by rounded teaspoons a couple of inches apart onto a greased cookie sheet. Bake for 8-10 minutes or until golden brown and set. Cool on cookie sheet for 2-3 minutes and transfer to a wire rack to completely before frosting.

Make the frosting:

Cream the powdered sugar, cream cheese, butter and vanilla in a medium bowl until smooth. Add 1-2 tablespoons of milk until frosting is a spreadable consistency.
2 cups powdered sugar, 4 ounces cream cheese, 2 tablespoons butter, ½ teaspoon vanilla, 1-2 tablespoons milk
Frost cooled cookies.

Notes

I use a box grater to shred the zucchini, a food processor is a great way to shred it faster.

I use a small cookie scoop that holds about one tablespoon. I fill it full but not overflowing.

Sift the powdered sugar to ensure your frosting isn't lumpy.

Add a pinch of salt to the frosting if it seems too sweet.

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Nutritional information is approximate.

See ingredient notes and substitutions in the post above.

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Nutrition