Name: Zucchini Cookies with Cream Cheese Frosting
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 2 1/2 cups (355g) all-purpose flour; 1 1/2 teaspoons baking powder; 1 teaspoon ground cinnamon; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground ginger; 3/4 cup (170g) unsalted butter, softened; 1 cup (200g) granulated sugar; 1/2 cup (110g) packed light-brown sugar; 1 large egg; 1 teaspoon vanilla extract; 1 1/2 cups (320g) shredded zucchini (about 1 1/2 medium zucchini); 4 ounces (113g) cream cheese, softened; 1/4 cup (56g) unsalted butter, softened; 2 cups (250g) powdered sugar; 1/2 teaspoon vanilla extract

Why You’ll Love Zucchini Cookies with Cream Cheese Frosting Recipe

These cookies are the perfect marriage of comfort and creativity. The zucchini keeps the cookies incredibly moist while remaining undetectable in taste, making this a great way to sneak in vegetables. A warm blend of cinnamon, nutmeg, and ginger brings cozy spice to each bite, while the smooth, tangy cream cheese frosting balances the sweetness perfectly. They’re easy to make, fun to decorate, and irresistible for both kids and adults.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cookies:
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
3/4 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup packed light-brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups shredded zucchini (about 1 1/2 medium zucchini)

For the Cream Cheese Frosting:
4 ounces cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar
1/2 teaspoon vanilla extract

Directions

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
In a medium mixing bowl, whisk together the flour, baking powder, cinnamon, baking soda, salt, nutmeg, and ginger.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, granulated sugar, and brown sugar until well blended.
Mix in the egg and vanilla extract until fully incorporated.
With the mixer on low speed, gradually add the dry ingredients and mix just until combined.
Gently fold in the shredded zucchini by hand.
Use a 1 1/2 tablespoon cookie scoop to drop dough onto the prepared baking sheets, spacing them 2 inches apart.
Bake for 13 to 15 minutes, or until the cookies are set and lightly golden around the edges.
Let cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

For the Frosting:

In a medium bowl, beat the cream cheese and butter together using an electric hand mixer until smooth and fluffy.
Add the powdered sugar and vanilla extract, mixing until creamy and smooth.
Once the cookies are fully cooled, spread the cream cheese frosting over the tops.
Store frosted cookies in an airtight container in the refrigerator. Let them come to room temperature before serving.

Servings and timing

Yield: Approximately 24 cookies
Prep time: 20 minutes
Cook time: 13–15 minutes per batch
Total time: 45–50 minutes

Variations

Add-ins: Stir in chopped walnuts or pecans for added crunch and nutty flavor.
Chocolate chips: Fold in a handful of mini chocolate chips for a sweeter twist.
Spice it up: Add a pinch of clove or allspice for a deeper spiced flavor.
Zucchini-carrot combo: Replace half of the zucchini with finely shredded carrot for added color and texture.
Frosting alternatives: Swap cream cheese frosting for a simple vanilla glaze if you prefer something lighter.

Storage/Reheating

Store the frosted cookies in an airtight container in the refrigerator for up to 5 days. To serve, let the cookies sit at room temperature for about 15–20 minutes. If you plan to freeze the cookies, do so before frosting. Freeze unfrosted cookies in a single layer, then transfer to a freezer-safe bag or container for up to 2 months. Thaw and frost when ready to serve.

FAQs

What does zucchini do in cookies?

Zucchini adds moisture to the cookies, making them soft and tender without altering the flavor.

Do I need to peel the zucchini before using it?

No, you don’t need to peel it. The skin is thin and softens during baking, blending seamlessly into the cookie.

How do I shred zucchini for baking?

Use the fine side of a box grater or a food processor to shred the zucchini. Avoid overly thick shreds.

Should I squeeze out the moisture from the zucchini?

Yes, lightly pat or squeeze out excess moisture using a clean kitchen towel or paper towels to avoid soggy dough.

Can I make these cookies gluten-free?

Yes, use a 1:1 gluten-free baking flour substitute. Check that all other ingredients are gluten-free.

Can I skip the frosting?

Absolutely. The cookies are delicious on their own, but the frosting adds an extra layer of flavor.

Can I make the frosting ahead of time?

Yes, you can prepare the frosting up to 3 days ahead. Store it in an airtight container in the fridge and bring it to room temperature before using.

How do I know when the cookies are done?

They’re done when the edges are set and the tops look slightly dry. A gentle press should leave a slight indent.

Can I double the recipe?

Yes, this recipe can be doubled easily to make a larger batch for sharing or freezing.

What type of cream cheese is best for frosting?

Use full-fat block cream cheese for the best texture and taste. Avoid whipped or spreadable versions.

Conclusion

These Zucchini Cookies with Cream Cheese Frosting offer a delicious and unexpected way to bake with vegetables. Soft, spiced, and topped with luscious cream cheese frosting, they strike a perfect balance between comfort food and creative baking. Whether you’re making them for a family gathering, a lunchbox treat, or just to enjoy with coffee, these cookies are sure to become a new favorite.