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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. —Michele Bretz-Hysong, Massillon, Ohio
  • Total Time
    Prep: 20 min. + chilling Bake: 15 min./batch + cooling
  • Makes
    about 5 dozen

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 large 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
  • 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.
Nutrition Facts
2 each: 181 calories, 8g fat (4g saturated fat), 22mg cholesterol, 139mg sodium, 26g carbohydrate (17g sugars, 1g fiber), 3g protein.
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