Are you looking for a delicious and unique treat to add to your baking repertoire? Look no further than these mouthwatering soft Zucchini Cookies with Cream Cheese Frosting. Not only is it a delicious sweet snack, it also packs a nutritious punch. Rich in vitamins A, C and K, zucchini is a great way to get a healthy dose of nutrients in a delicious indulgence.
In this article, you’ll learn to make these addictively tasty cookies from scratch. So get ready to experience an unforgettable treat that looks and tastes like a million bucks!
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Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.
I used to have a boss who would only eat soft cookies. No hard cookies for her!
Well, she would adore these cookies. Soft and cake-like.
My husband said they reminded him of muffins. I can see that.
Little muffin-top cookies.
And, with all the veggies, nuts, and coconut in these cookies, you could totally eat them for breakfast.
Grate the zucchini on the large holes of a box grater or in a food processor, whichever is easier for you. It was about 1 medium zucchini to get 1 cup of grated zucchini.
I used red walnuts that I got at Sprouts Market. They were really pretty, but any kind of walnuts will work. So don’t get too hung up on the color of the walnut.
Mix the cookies how you like
I always make cookies using a sturdy fork (I’m old-school like that with cookies!) to cream the butter and sugar (or in this case the butter and jelly), but you can use a hand mixer or a stand mixer if you prefer.
With that, here’s a great summer cookie that you can eat for snack, or not feel bad about eating for breakfast. And, it’s a great way to use up some squash from your garden!
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. It’s up to you how much you use on each cookie. If you find you have leftover frosting it’s great on cinnamon rolls, cake, crackers (especially wheat thins [weird I know, but trust me on this!]), or just eaten with a spoon!
Zucchini Cookies with Cream Cheese Frosting Recipe
Soft Zucchini Cookies with Cream Cheese Frosting
- Preheat oven to 375 degrees F.
- In a medium bowl stir together flour, baking soda, and salt. Set aside.
- 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.
- 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.
- 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.
- Once cookies have cooled, frost them with cream cheese frosting, and garnish with an additional walnut piece if desired.
- 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.
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.