Go Back
–+ servings
Zucchini Cookies with Cream Cheese Frosting

Delicious Zucchini Cookies with Cream Cheese Frosting Bliss

These Zucchini Cookies with Cream Cheese Frosting are moist, subtly sweet, and perfect for a cozy treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 10 minutes
Total Time 40 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup Zucchini, grated Squeeze out excess moisture
  • 1/2 cup Unsalted Butter, softened
  • 3/4 cup Granulated Sugar Can be swapped with coconut sugar
  • 1/4 cup Brown Sugar Dark brown sugar enhances richness
  • 1 large Egg Room temperature for better mixing
  • 1 teaspoon Vanilla Extract
  • 1 1/2 cups All-Purpose Flour Can substitute gluten-free flour
  • 1 teaspoon Baking Soda Fresh is best for effectiveness
  • 1 teaspoon Baking Powder Fresh is best for effectiveness
  • 1/2 teaspoon Salt
  • 1 teaspoon Ground Cinnamon Adjust to taste
  • 1/4 teaspoon Ground Nutmeg Adjust to taste
  • 1 cup Quick Oats Rolled oats can be used
  • 1/2 cup Chopped Walnuts (Optional) Can replace with pecans or omit
For the Frosting
  • 8 oz Cream Cheese, softened Dairy-free substitute available
  • 2 cups Powdered Sugar Adjust to taste
  • 1/4 cup Butter, softened

Equipment

  • Mixing bowl
  • electric mixer
  • Baking Sheet
  • Parchment paper
  • grater
  • wire rack

Method
 

Step‑By‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Grate the zucchini and squeeze out excess moisture, then set aside.
  3. Cream together unsalted butter, granulated sugar, and brown sugar until light and fluffy.
  4. Beat in the egg and vanilla until fully combined.
  5. Whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  6. Gradually mix dry ingredients into wet mixture until just combined.
  7. Gently fold in zucchini and oats, and walnuts if using.
  8. Drop tablespoonfuls of dough onto the lined baking sheet, spaced 2 inches apart.
  9. Bake for 12–15 minutes until lightly golden at the edges.
  10. Cool on the baking sheet for a few minutes before transferring to a wire rack.
  11. In a bowl, beat cream cheese and butter until smooth, then gradually add powdered sugar.
  12. Generously frost each cooled cookie with the cream cheese frosting.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 100mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 2mgCalcium: 20mgIron: 0.5mg

Notes

Ensure zucchini is well-drained and use room temperature ingredients for better mixing.

Tried this recipe?

Let us know how it was!