Frosted Zucchini Cookies Recipe

5 3 4
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Frosted Zucchini Cookies Recipe

Read Reviews
5 3 4
Publisher Photo
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.
MAKES:
30 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 15 min./batch + cooling
MAKES:
30 servings
TOTAL 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 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 bowl, cream butter, cream cheese and vanilla until fluffy. Gradually beat in confectioners' sugar until smooth. Frost cooled cookies. Yield: about 5 dozen.
Originally published as Frosted Zucchini Cookies in Best of Country Cookies 1999, p22

Nutritional Facts

2 each: 181 calories, 8g fat (4g saturated fat), 22mg cholesterol, 139mg sodium, 26g carbohydrate (17g sugars, 1g fiber), 3g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Frosted Zucchini Cookies in Best of Country Cookies 1999, p22

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Reviews forFrosted Zucchini Cookies

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MY REVIEW
Boneapart User ID: 7643502 25772
Reviewed Aug. 4, 2014

"Love this recipe. Wow! Great tasting cookies. So Happy I found this recipe. Made just like recipe, would not change a thing. Can't wait to share with my friends. Thank you so much for sharing. Glad I made a double batch. Yum!!!!"

MY REVIEW
Kools01 User ID: 1433384 203328
Reviewed Aug. 2, 2012

"Very good, the frosting really adds to the cookie. Made 2 batches. They freeze well too."

MY REVIEW
Haskins5 User ID: 4848420 28191
Reviewed Aug. 16, 2011

"I have made zucchini cookies before but these are by far the best! They were the perfect texture - a tad bit crispy on the outside but basically soft throughout. Though I did make the frosting, after trying a bare cookie, I decided it didn't need it. Very yummy!"

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