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

Cook Time15

Total Time30

Course: Dessert

Cuisine: American

Keyword: best dessert, Easy Cookie Recipe, iced cookies, Zucchini

Servings: 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
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

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