Frosted Zucchini Cookies Recipe

Author Photo
By Michele Bretz-Hysong, "taste Of Home" | Jan 17, 2013

1 / 2
“Best of Country Cookies” contains traditional cookie recipes as well as some inventive new favorites.
2 / 2
Shredded garden zucchini — either fresh or frozen for use in the winter — makes these frosted cookies special.
Photo Credit

    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.

    Combine the flour, baking soda, cinnamon, salt and cloves if desired; add to creamed mixture alternately with zucchini. Stir in raisins and walnuts.

    Cover and refrigerate for 2 hours. Drop by heaping teaspoonfuls 2 inches apart onto lightly greased baking sheets. Bake at 375 degrees for 12-15 minutes or until lightly browned.

    Remove to wire racks. In a small mixing bowl, cream butter, cream cheese and vanilla. Gradually beat in confectioners’ sugar. Frost the cooled cookies. Yield: about 5 dozen.

    More Best of Country Cookies Recipes:

    Cool Lime Squares Recipe
    Five Chip Cookies Recipe
    Big-Batch Butterscotch Cookies Recipe

    This excerpt has been reprinted with permission from Best of Country Cookies, published by Reiman Publications, 1999. Buy this book from our store: Best of Country Cookies.

    Capper's Farmer - Your Hub for All Things Handmade

    Get step-by-step instructions, DIY projects, upcycling tutorials, and more!