Frosted Zucchini Cookies Recipe

Garden-fresh zucchini makes for a tasty treat topped with cream cheese frosting.

| January 2013

  • Best Of Country Cookies
    “Best of Country Cookies” contains traditional cookie recipes as well as some inventive new favorites.
    Cover Courtesy Reiman Publications
  • Zucchini
    Shredded garden zucchini — either fresh or frozen for use in the winter — makes these frosted cookies special.
    Photo Courtesy Fotolia/atoss

  • Best Of Country Cookies
  • Zucchini

Whip up these easy cookies that are infused with shredded zucchini, raisins and nuts for a special, different kind of cookie — one you can enjoy yourself or give to friends. This recipe is excerpted from Best of Country Cookies, a collection of more than 250 cookie recipes published by Reiman Publications, 1999. 

You can buy this book from the CAPPER's store: Best of Country Cookies.

Frosted Zucchini Cookies Recipe

Friends and family gladly share garden-fresh zucchini with me so I can make and give away many batches of these cookies. I keep shredded zucchini in the freezer so we can enjoy them in winter as well. A cream cheese frosting makes them especially delicious.

1/2 cup butter or margarine, softened
1 cup sugar
1 egg
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 to 1/2 teaspoon ground cloves, optional
1 cup finely shredded zucchini
1 cup raisins
1 cup chopped walnuts



Cream Cheese Frosting Recipe

1/4 cup butter or margarine, softened
1 package (3 ounces) cream cheese, softened
1 teaspoon vanilla extract
2 cups confectioners’ sugar 

In a mixing bowl, cream butter and sugar. Beat in egg.






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