Frosted Zucchini Cookies Recipe
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Frosted Zucchini Cookies

By: Michele Bretz-Hysong 
"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."

This Kitchen Approved Recipe has an average star rating of 4.7 Rate/Review | Read Reviews (10)

Prep Time:
20 Min
Cook Time:
15 Min
Ready In:
35 Min

Servings  (Help)

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Original Recipe Yield 30 servings
 

Ingredients

  • 1/2 cup butter or margarine, 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 teaspoon ground cloves (optional)
  • 1 cup finely shredded zucchini
  • 1 cup raisins
  • 1 cup chopped walnuts
  • FROSTING:
  • 1/4 cup butter or margarine, softened
  • 1 (3 ounce) package cream cheese, softened
  • 1 teaspoon vanilla extract
  • 2 cups confectioners' sugar

Directions

  1. In a mixing bowl, cream butter and sugar. Beat in egg. Combine the flour, baking soda, cinnamon, salt and cloves if desired; add to creamed mixture alternately with zucchini. 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 degrees F for 12-15 minutes or until lightly browned. Remove to wire racks.
  2. In a small mixing bowl, cream butter, cream cheese and vanilla. Gradually beat in confectioners' sugar. Frost the cooled cookies.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Aug. 10, 2008 by Coates   view full review
These were fantastic! I did not wait the 2 hours to refrigerate because I didn't have time and...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Sep. 15, 2008 by Heather   view full review
I was looking for another fun way to use up some of the zucchini that is so abundant and this...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Jul. 18, 2007 by ANGELA BAT   view full review
Great recipe! Made these and sent them to work with my husband. The crew ate them up in 10...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Aug. 10, 2010 by Mary A.   view full review
These cookies were fabulous! They came out so soft and that is hard to do in my oven. It...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Sep. 18, 2007 by Acurlytops   view full review
I substituted 1 cup mashed banana, omitted the cloves and raisins, and I substituted 1/2 of...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Sep. 5, 2008 by BLKCHRY   view full review
My new favorite cookie!! These are the most cakelike, moist cookies I have ever tasted. I...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Aug. 15, 2008 by MariD   view full review
I loved these cookies. I have an abundance of zucchini and have been looking for something...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Oct. 27, 2010 by MOELASSES   view full review
These taste like soft cake! My family said they reminded them of carrot cake, but with...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Sep. 23, 2010 by ajknuds   view full review
Great recipe! More like mini zucchini bread bites than cookies. Delicious and creative! Would...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Sep. 1, 2010 by SCITTI45   view full review
These are SO good! I was searching for a recipe to use some of the massive amounts of zucchini...

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