Zucchini Cookies

Zucchini Cookies

These Zucchini Cookies are soft, moist and topped with a smooth cream cheese frosting!

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Zucchini Cookies, one with a bite out of it

I swear zucchinis get bigger every year. Is it just me?! Seriously….the zucchini a friend gave me this year was like the size of an infant!! So as always, the first thing I made with the zucchini was my Healthy Double Chocolate Zucchini Muffins….because I can’t resist a having a healthy chocolatey muffin for breakfast!

But then what? I still had a big chunk of zucchini left, so I decided to experiment with a new recipe idea: Zucchini Cookies. I started off with my Rhubarb Cookies recipe because they’re so tender and delicious. Then I made a couple tweaks to that recipe and these Zucchini Cookies were created!

So next time you’ve got zucchini, skip the zucchini bread and zoodles….go straight to this cookie recipe. It’s a fun different way to use zucchini and makes the most deliciously soft and moist cookies!

Zucchini cookie held in a hand

How should I store Zucchini Cookies?

I like to store these in an airtight container with waxed paper (or parchment) between the cookies so the frosting doesn’t make them stick together. You will want to keep these in the fridge because of the cream cheese frosting. 

Zucchini holds in a lot of moisture, so these won’t last much longer than 3 days in the fridge.  You can also freeze them for up to a month. Simply pull a few out of the freezer and let them come to room temperature before serving.

Zucchini Cookie with frosting

What makes these cookies so soft?

As you can see in the recipe, there is no white sugar, only brown sugar.  Brown sugar contains molasses, which keeps the cookies soft and pliable.  And of course the zucchini brings lots of moisture to the cookies, so that helps too!

Zucchini Cookies being frosted

Should I use a grease or parchment paper on the baking sheets when baking the Zucchini Cookies?

I tried a few different things when making these cookies. From my experience, I’d recommend baking these on parchment paper or silicone baking mats. They seem to bake up nicer that way.

Side note: If you don’t have silicone baking mats, I’d highly recommend getting a couple! They’re one of my favorite kitchen tools – I’ve literally never had anything stick to them.  In fact, if the cookies are cool, you don’t even need a spatula to get them off the pan! 🙂

Various Cookie Flavors

Some of my favorite cookies recipes…

Oatmeal Scotchies

Banana Cookies

Double Chocolate Crinkle Cookies

Spritz Cookies

Frosted Zucchini Cookie on a speckled plate

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Zucchini Cookies

Zucchini Cookies

Kelsey
These soft, sweet zucchini cookies are topped with a smooth cream cheese frosting. They're the most delicious afternoon snack or on-the-go dessert!
5 from 1 vote
Prep Time 15 mins
Cook Time 12 mins
Course Dessert
Servings 48 cookies

Ingredients
  

  • 1 c butter softened
  • 1 1/2 c brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 3 c flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2 tsp cinnamon
  • 1 1/2 c shredded zucchini
  • 3/4 c old fashioned (or quick) oats

Frosting

  • 3 oz cream cheese softened
  • 1 tbsp butter softened
  • 1 1/2 c powdered sugar
  • 1 tbsp vanilla extract

Instructions
 

  • Cream together the butter and brown sugar until light and fluffy.
  • Stir in the eggs and vanilla until well-combined.
  • Add the flour, soda, salt and cinnamon; mix well.
  • Stir in the zucchini and oats.
  • Drop by rounded tablespoons on a baking sheet lined with parchment paper.
  • Bake at 350°F for 10-12 minutes or until light golden brown; cool completely.
  • Make the frosting: Beat the cream cheese and butter until smooth. Stir in the powdered sugar and vanilla and beat until light and fluffy.
  • Spread frosting over the cooled cookies.
Keyword zucchini

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