Print Options

Back to Frosted Zucchini Cookies >

Include these items:

Select reviews >

Taste of Home Logo

Frosted Zucchini Cookies

 Frosted Zucchini Cookies
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.
30 ServingsPrep: 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 McCormick® Pure Vanilla Extract
  • 2 cups confectioners' sugar

Directions

  • In a large 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.

2 of 2

Frosted Zucchini Cookies (continued)

Directions (continued)

  • Remove to wire racks to cool completely.
  • In a small bowl, cream butter, cream cheese and vanilla until fluffy.
  • Gradually beat in confectioners' sugar until smooth. Frost cooled
  • cookies. Yield: about 5 dozen.
Nutritional Facts: 1 serving (2 each) equals 181 calories, 8 g fat (4 g saturated fat), 22 mg cholesterol, 139 mg sodium, 26 g carbohydrate, 1 g fiber, 3 g protein.