Description
Delightfully soft and moist zucchini cookies topped with a luscious chocolate cream cheese frosting. These flavorful cookies combine shredded zucchini and warm spices for a subtle vegetable twist, balanced by the rich, creamy chocolate frosting. Perfect for a unique treat that offers a touch of indulgence with the goodness of veggies.
Ingredients
Scale
Cookies
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/2 cup butter, softened
- 2/3 cup granulated sugar
- 1/3 cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups shredded zucchini (about 1 medium zucchini)
Chocolate Cream Cheese Frosting
- 1 8 oz. block cream cheese, softened
- 1/3 cup butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
Instructions
- Preheat and Prepare: Preheat your oven to 375° F. Line two large cookie sheets with parchment paper or wax paper to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, salt, ground cinnamon, and ground ginger. This mixture sets the base flavor and helps the cookies rise slightly.
- Cream Butter and Sugars: In another large bowl or using a stand mixer fitted with a paddle attachment, cream the softened butter with granulated sugar and light brown sugar until the mixture is light and fluffy. This step incorporates air for a tender cookie texture.
- Add Wet Ingredients and Flour: Beat in the egg and vanilla extract until just combined. Gradually mix in half of the dry flour mixture. Then fold in the shredded zucchini, followed by the remaining flour mixture. This ensures even distribution of ingredients without overmixing.
- Form and Bake Cookies: Drop the batter by 2-tablespoon-sized balls onto the prepared cookie sheets, spacing them adequately. Bake in the preheated oven for 11 to 13 minutes. Be careful not to overbake to keep them soft. Remove the cookies from the oven and allow them to cool completely on the sheets.
- Prepare Frosting: In a large mixing bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, then the vanilla extract and unsweetened cocoa powder, continuing to beat until fully combined and silky.
- Frost and Serve: Once the cookies are completely cooled, spread the chocolate cream cheese frosting generously on top. Serve immediately or store as instructed.
- Storage: Store the frosted cookies covered in the refrigerator for up to 3 days to maintain freshness and frosting texture.
Notes
- Be sure to shred the zucchini finely and squeeze out any excess moisture to avoid soggy cookies.
- Do not overbake the cookies; they should be soft and slightly underdone in the center when removed.
- The frosting can be adjusted in sweetness by altering powdered sugar amount as desired.
- These cookies can be frozen unfrosted; thaw and frost when ready to serve.
- Make sure cookies are completely cool before frosting to prevent melting.
