Zucchini season is here!!
Every year, I have the best intentions of planting an incredible garden. I imagine myself out there every day watering the plants by hand, weeding with great care, and tending to that garden’s every need and in turn I am rewarded with an amazing crop of fresh vegetables . . .
Then reality hits.
I plant my garden, but then am lucky if it ever gets weeded. Thankfully the sprinklers hit it a little bit each day, so I don’t have to water it too much. And the weeds seem to grow higher than my actual plants . . . it’s a pretty sad sight.
But no matter how much I neglect my garden, I can always grow an amazing crop of zucchini without even trying. In years past, I have found myself with oodles and oodles of zucchini and have no idea what to do with it, so I start leaving bags of it on my neighbors’ porches, ring the doorbell, and run away. I guess you could call me the Zucchini Fairy. 🙂
After making a million loaves of zucchini bread, I wanted to try something different. I found this recipe for these cookies in one of my grandma’s old church cookbooks (those cookbooks where everyone donates a recipe and they compile it into a book- there are some amazing recipes in them and then some really weird ones . . .) and it will become a staple in my home each year when my zucchini crop starts to pump out zucchini by the ton.
(PS- These cookies freeze well once the frosting hardens . . . you could fill your freezer with zucchini cookies and have them last all winter long!)
Iced Zucchini Cookies Recipe
- 1 cup butter 2 sticks, softened
- 1 cup sugar
- ½ cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 cups grated zucchini
- 2¾ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1 cup milk chocolate chips (optional- but highly recommended!)
- ¼ cup butter ½ stick
- 2 Tablespoons milk
- ½ teaspoon vanilla
- 3 cups powdered sugar
- Preheat oven to 350 degrees.
- In a bowl, beat together butter, sugar, and brown sugar until fluffy. Add eggs and vanilla; mix well. Add zucchini to all ingredients. Add flour, baking powder, cinnamon, and salt to wet ingredients and combine until thoroughly incorporated. Fold in chocolate chips and drop by tablespoonfuls onto large baking sheets (these cookies grow a lot, so keep that in mind as you drop them onto the pans).
- Bake for 12-18 minutes, until golden brown. Let cookies cool.
- Mix together frosting ingredients and scoop frosting into a piping bag (or a large Ziploc bag with a tiny corner cut off). Drizzle frosting over cooled cookies and let harden.
- These cookies freeze well once the frosting hardens . . . you could fill your freezer with zucchini cookies and have them last all winter long
- Medium Mixing Bowl (2)
- cookie sheets
- Ziploc Bag