Zucchini Cookies with Cream Cheese Frosting

July 27, 2014

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I know I just barely posted a Zucchini Cookie recipe, but if you tried those you’ll know a second version deserves to be posted! It’s true, zucchini cookies are amazing! I figured I may as well post the second version while I was thinking about it, I had a hard time choosing between chocolate chip or cream cheese frosted so I decided just to share both.

Zucchini Cookies with Cream Cheese Frosting | Cooking Classy

These cookies are so soft and moist and full of cinnamon spiced goodness. And that sweet, tangy cream cheese frosting is just what the cookies need. It hides most of the zucchini too, those little green flecks, so if you are serving these up to kids they’ll hardly notice.

These cookies will likely remind you of zucchini bread or even pumpkin cookies. They really just melt away in your mouth. You simply have to try these!


Zucchini Cookies with Cream Cheese Frosting | Cooking Classy

4.88 from 8 votes

Zucchini Cookies with Cream Cheese Frosting

Such a delicious way to use up summer zucchini! Tender spiced cookies are dotted with zucchini, which adds great moisture, and they're finished with a rich cream cheese frosting.
Servings: 24
Prep20 minutes
Cook20 minutes
Ready in: 40 minutes


  • 1 3/4 cup +2 Tbsp all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/2 cup unsalted butter , softened
  • 2/3 cup granulated sugar
  • 1/3 cup packed light-brown sugar
  • 1 large egg
  • 1 1/2 tsp vanilla extract
  • 1 1/2 cups shredded zucchini

Cream Cheese Frosting

  • 6 oz cream cheese , softened
  • 6 oz unsalted butter , softened
  • 1 1/3 cups powdered sugar
  • 1/2 tsp vanilla extract


  • Preheat oven to 375 degrees. In a mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger for 20 seconds, set aside.
  • In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter, granulated sugar and brown sugar until pale and fluffy. Scrape down bowl.
  • Mix in egg and vanilla. With mixer set on low speed, slowly mix in half of the flour mixture, then mix in the zucchini and finish by mixing in remaining flour mixture.
  • Drop batter into balls, 2 Tbsp (even) at a time, onto parchment paper or Silpat lined baking sheets, spacing cookies 2-inches apart.
  • Bake in preheated oven 10 - 13 minutes (careful not to over-bake, they should still be soft to the touch. They will continue to cook for about a minute when removed from the oven).
  • Cool on baking sheet 2 minutes, then transfer to a wire rack to cool completely. Once cool, frost cookies with cream cheese frosting and sprinkles tops very lightly with cinnamon and nutmeg if desired.
  • For the cream cheese frosting:
  • In a mixing bowl fitted with the paddle attachment, whip together butter and cream cheese until smooth and fluffy. Stir in powdered sugar and vanilla and continue to mix until smooth and fluffy.
Nutrition Facts
Zucchini Cookies with Cream Cheese Frosting
Amount Per Serving
Calories 210 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 8g50%
Cholesterol 40mg13%
Sodium 90mg4%
Potassium 70mg2%
Carbohydrates 24g8%
Fiber 1g4%
Sugar 16g18%
Protein 2g4%
Vitamin A 416IU8%
Vitamin C 1mg1%
Calcium 26mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.
Zucchini Cookies with Cream Cheese Frosting | Cooking Classy

Zucchini Cookies with Cream Cheese Frosting | Cooking Classy

Zucchini Cookies with Cream Cheese Frosting | Cooking Classy



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  • Malak

    I read other comments mentioning that the dough was wet so I put the zucchini over a sieve to drain out as much liquid as possible. I also added 3/4 cup oats. The dough was still very wet. I chilled the dough before baking and added 4-5 minutes of baking time. They’re tasty and turned out soft and cake-like.

  • Justine McNulty

    These were amazing! I didn’t make the frosting, they were moist and sweet enough without it.

  • Meg

    Y-U-M-M-Y!!!!! My family can’t get enough of these & plus it’s a fantastic way to use up the zucchini from the garden!!
    I keep trying to make batches ahead to freeze for holiday cookie swop but the family wont give me a chance & their fingers off!! ❤️

  • Janice

    Hi! I tried these cookies last weekend, and were delicious but the finished cookie was a little bit too soft and wet. Tried again yesterday and changed a couple parts of recipe. Added 1/3 cup veg oil. Dried the grated zucchini, added about another 1/2 cup of flour or until it looked a little bit softer than choc chip cookie dough. They turned out soft, easy to hold and ice. Everyone loved them! Thanks for great idea.

  • Nicole

    So delicious! Didn’t even get to making the frosting before the kids devoured them.

  • Sheila

    I made these today. Came out just like the pictures! Delicious! I also squeezed much of the liquid from the zucchini prior to adding to cookie dough. This recipe made 3 dozen cookies, using a small cookie dough scoop. The icing recipe made enough for twice that many cookies. Making zucchini bread tomorrow so I’ll use the remaining icing for that!

  • Debbie

    I tried these cookies today, the taste is different more like not Meg then zucchini. My family didn’t like them won’t try it again