Ingredients:
For the Cookies:
1 cup grated zucchini (about 1 medium zucchini)
1/2 cup butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup chopped walnuts or pecans (optional)
1/2 cup raisins or chocolate chips (optional)
For the Cream Cheese Frosting:
1/2 cup cream cheese, softened
1/4 cup butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
Instructions:
For the Cookies:
Preheat the Oven:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Prepare the Zucchini:
Grate the zucchini using a box grater. Place the grated zucchini in a clean kitchen towel or paper towels and squeeze out excess moisture. Set aside.
Mix Wet Ingredients:
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the egg and vanilla extract, and beat until well combined.
Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg.
Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the grated zucchini, and if using, fold in the chopped nuts and raisins or chocolate chips.
Bake the Cookies:
Drop rounded tablespoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 12-15 minutes, or until the cookies are lightly golden around the edges. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
For the Cream Cheese Frosting:
Mix Frosting Ingredients:
In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, one cup at a time, beating until smooth. Stir in the vanilla extract.
Frost the Cookies:
Once the cookies have cooled completely, spread a generous amount of cream cheese frosting on top of each cookie.
Serve and Enjoy:
Serve the cookies immediately or store them in an airtight container in the refrigerator for up to 5 days.
These zucchini cookies are soft, moist, and perfectly spiced, while the cream cheese frosting adds a rich and tangy finish. Enjoy these delightful treats with a cup of tea or coffee!
