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Iced Zucchini Cookies Recipe

I found this recipe for these cookies in one of my grandma’s old church cookbooks and it will become a staple in my home each year when my zucchini crop starts to pump out zucchini by the ton.
Serving48 cookies
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 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!)

Frosting Ingredients

  • ¼ cup butter, ½ stick
  • 2 Tablespoons milk
  • ½ teaspoon vanilla
  • 3 cups powdered sugar

Equipment

Instructions

  • 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.

Notes

  • These cookies freeze well once the frosting hardens . . . you could fill your freezer with zucchini cookies and have them last all winter long

Nutrition

Calories: 127 kcal · Carbohydrates: 20 g · Protein: 1 g · Fat: 5 g · Saturated Fat: 3 g · Trans Fat: 1 g · Cholesterol: 20 mg · Sodium: 113 mg · Potassium: 30 mg · Fiber: 1 g · Sugar: 14 g · Vitamin A: 169 IU · Vitamin C: 1 mg · Calcium: 17 mg · Iron: 1 mg
Cuisine: American
Course: Dessert