Zucchini Cookies with Cream Cheese Frosting are filling with yummy ingredients like walnuts, coconut, and zucchini. Have them for a snack or even for breakfast! by Life Currents http://LifeCurrents.dw2.net

Soft Zucchini Cookies with Cream Cheese Frosting

Yummy soft cookies with zucchini and walnuts. So good, you could eat them for breakfast. Cookies
Course Dessert
Cuisine American
Keyword cookies, zucchini
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 45 cookies
Calories 132 kcal
Author Debi



  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • pinch salt
  • ½ cup (1 stick) unsalted butter at room temperature
  • 1 cup mint jelly
  • 1 cup grated zucchini
  • 1 large egg
  • 1 cup chopped walnuts
  • 1 cup unsweetened shredded or sliced coconut

Cream Cheese Frosting

  • 8 ounces cream cheese
  • ½ cup (1 stick) unsalted butter at room temperature, and cut into small cubes
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract


  1. Preheat oven to 375 degrees F.
  2. In a medium bowl stir together flour, baking soda, and salt. Set aside.
  3. In a large bowl, beat butter and jelly until well blended and lightened in color. Add grated zucchini and egg, and mix well. Stir in dry ingredients until well blended. Gently stir in nuts and coconut.
  4. Drop batter in 1 tablespoon mounds, about 1-inch apart on cookie sheets covered with a Silpat or parchment paper. Bake until cookies are lightly browned, about 12 to 15 minutes, rotating pan positions halfway through baking. Carefully remove cookie trays from oven and place trays on a cooling rack. Allow cookies to cool on the trays for a minute or two before removing them from the trays to the cooling rack directly, this allows them to set up a bit.


  1. Place the cream cheese in a large mixing bowl. Using a hand mixer or a stand mixer, beat until smooth. Add the butter, and continue beating until smooth and well blended. Add powdered sugar and vanilla, and beat until just combined.

Frost cookies

  1. Once cookies have cooled, frost them with cream cheese frosting, and garnish with an additional walnut piece if desired.
  2. Store cooled and frosted cookies in an airtight container in the fridge for up to 2 days. To store more than a few days, freeze unfrosted cookies.

Recipe Notes

Makes about 45 cookies, depending on how large your spoonfuls are The cream cheese frosting recipe below is for a full batch of Cream Cheese Frosting. I prefer a light spread of frosting on my cookies, so I like to make half a batch.

Nutrition Facts
Soft Zucchini Cookies with Cream Cheese Frosting
Amount Per Serving
Calories 132 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g25%
Cholesterol 20mg7%
Sodium 46mg2%
Potassium 43mg1%
Carbohydrates 11g4%
Sugar 5g6%
Protein 1g2%
Vitamin A 205IU4%
Vitamin C 0.6mg1%
Calcium 11mg1%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.