Go Back
+ servings

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.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Keyword: best dessert, Easy Cookie Recipe, iced cookies, Zucchini
Servings: 48 cookies
Calories: 127kcal

Equipment

  • Medium Mixing Bowl (2)
  • cookie sheets
  • Ziploc Bag

Ingredients

  • 1 cup butter 2 sticks, softened
  • 1 cup sugar
  • ½ cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups grated zucchini
  • 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

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