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5.0 from 57 votes

Moist Zucchini Cookies with Cream Cheese Frosting

Soft and moist, zucchini Cookies are the perfect way to enjoy zucchini from the garden.

Prep Time
20 mins
Cook Time
20 mins
Additional Time
2 hrs
Total Time
2 hrs 40 mins
Servings: 30 cookies
Calories: 216 kcal
Course: Dessert , Snacks , Baked Goods
Cuisine: American

Ingredients

Cookies
  • ½ cup unsalted butter softened
  • ½ cup light brown sugar packed
  • ½ cup granulated sugar
  • 1 large egg room temperature
  • 1 cup finely grated zucchini
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
Frosting
  • 16 ounces cream cheese softened
  • 4 ½ cups powdered sugar
  • ¼ cup heavy whipping cream
  • ½ teaspoon salt

Instructions

    Cup of Yum
  1. Cream butter, brown sugar, and sugar with a mixer on medium low speed until light and fluffy, about 1 minute.
  2. Add egg and grated zucchini just until combined.
  3. Whisk flour, baking soda, cinnamon, and salt in a medium bowl.
  4. Add the dry ingredients to the wet ingredients a little bit at a time just until combined. Chill the dough in the refrigerator for 2 hours (or up to 24 hours).
  5. Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
  6. Use a medium cookie scoop (about 1 ½ tablespoons) placing the dough 2 inches apart on the prepared baking sheet.
  7. Bake cookies 10 to 12 minutes or until lightly browned and the tops spring back when touched.
  8. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Cream Cheese Frosting
  1. Add cream cheese and salt to a large bowl and mix with a mixer on medium until smooth and fluffy.
  2. Alternate adding powdered sugar and heavy cream a little bit at a time beating after each addition.
  3. Once incorporated, beat on high speed for 1 to 2 minutes until silky smooth. Add more powdered sugar if needed to reach desired consistency.
  4. Spread the frosting over the tops of the cooled cookies.

Notes

  • Zucchini does not need to be peeled. Use the fine size of a box grater to shred the zucchini.
  •  
  • You do not need to squeeze the zucchini after grating.
  • These cookies are soft and cake-like as the zucchini adds moisture.
  • These will keep for 3 to 4 days in an air-tight container at room temperature. If it is very warm, store them in the fridge.
  • Zucchini does not need to be peeled. Use the fine size of a box grater to shred the zucchini. 
  • You do not need to squeeze the zucchini after grating.
  • Do not skip the chilling step or the cookies will spread too much.
  • These cookies are soft and cake-like as the zucchini adds moisture.
  • We love these with cream cheese frosting but chocolate frosting is great too.
  • These will keep for 3 to 4 days in an air-tight container at room temperature. If it is very warm, store them in the fridge.

Nutrition Information

Serving 1cookie Calories 216 (11%) Carbohydrates 32g (11%) Protein 2g (4%) Fat 9g (14%) Saturated Fat 5g (25%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 1g Cholesterol 33mg (11%) Sodium 168mg (7%) Potassium 51mg (1%) Fiber 1g (4%) Sugar 25g (50%) Vitamin A 343IU (7%) Vitamin C 1mg (1%) Calcium 24mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 30cookies

Amount Per Serving

Calories 216

% Daily Value*

Serving 1cookie
Calories 216 11%
Carbohydrates 32g 11%
Protein 2g 4%
Fat 9g 14%
Saturated Fat 5g 25%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Trans Fat 1g 50%
Cholesterol 33mg 11%
Sodium 168mg 7%
Potassium 51mg 1%
Fiber 1g 4%
Sugar 25g 50%
Vitamin A 343IU 7%
Vitamin C 1mg 1%
Calcium 24mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.