Frosted Zucchini Cookies Recipe

Nutrition Facts

  • One serving:
  • (2 each)
  • Calories:
  • 181
  • Fat:
  • 8 g
  • Saturated Fat:
  • 4 g
  • Cholesterol:
  • 22 mg
  • Sodium:
  • 139 mg
  • Carbohydrate:
  • 26 g
  • Fiber:
  • 1 g
  • Protein:
  • 3 g


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Frosted Zucchini Cookies

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Friends and family gladly share garden-fresh zucchini with me so I can make and give away many batches of these cookies. I keep shredded zucchini in the freezer so we can enjoy them in winter as well. A cream cheese frosting makes them especially delicious.

SERVINGS: 30

CATEGORY: Dessert

METHOD: Baked

TIME: Prep: 20 min. + chilling Bake: 15 min./batch + cooling

Ingredients:

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 to 1/2 teaspoon ground cloves, optional
  • 1 cup finely shredded zucchini
  • 1 cup raisins
  • 1 cup chopped walnuts
  • FROSTING:
  • 1/4 cup butter, softened
  • 1 package (3 ounces) cream cheese, softened
  • 1 teaspoon vanilla extract
  • 2 cups confectioners' sugar

Directions:

In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking soda, cinnamon, salt and cloves if desired; add to creamed mixture alternately with zucchini, beating well after each addition. Stir in raisins and walnuts. Cover and refrigerate for 2 hours.
    Drop by heaping teaspoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 375° for 12-15 minutes or until lightly browned. Remove to wire racks to cool completely.
    In a small mixing bowl, cream butter, cream cheese and vanilla until fluffy. Gradually beat in confectioners' sugar until smooth. Frost cooled cookies. Yield: about 5 dozen.


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