Frosted Zucchini Cookies Recipes

FROSTED ZUCCHINI COOKIES

Frosted Zucchini Cookies image

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. -Michele Bretz-Hysong, Massillon, Ohio

Provided by Taste of Home

Categories Desserts

Time 35m

Yield about 5 dozen.

Number Of Ingredients 16

Ingredients

1/2 cup butter, softened
1 cup sugar
1 large 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
FROSTING:
1/4 cup butter, softened
3 ounces cream cheese, softened
1 teaspoon vanilla extract
2 cups confectioners' sugar

Steps:

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking soda, cinnamon, salt and cloves if desired; add to creamed mixture alternately with zucchini, beating well after each addition. Stir in raisins and walnuts. Cover and refrigerate for 2 hours. , Drop by heaping teaspoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 375° for 12-15 minutes or until lightly browned. Remove to wire racks to cool completely. , In a small bowl, cream butter, cream cheese and vanilla until fluffy. Gradually beat in confectioners' sugar until smooth. Frost cooled cookies.

Nutrition Facts : Calories 181 calories, Fat 8g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 139mg sodium, Carbohydrate 26g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.

FROSTED ZUCCHINI BROWNIES

Frosted Zucchini Brownies image

These are so moist and chocolaty. A recipe passed down from my mother-in-law who passed away 10 years ago. The first time I made these my husband and I cried as he said, 'This is my mom!' So to honor a special woman whose 5 food groups were chocolate chip cookies, chocolate cake, brownies, chocolate candy, and chocolate ice cream, I give you the ultimate brownie recipe!

Provided by asertell

Categories Fruits and Vegetables Vegetables Squash

Time 1h15m

Yield 20

Number Of Ingredients 16

Ingredients

2 cups white sugar
1 ½ cups canola oil
4 large eggs
2 cups all-purpose flour
¼ cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
1 teaspoon vanilla extract
3 cups grated zucchini
1 cup chopped nuts
6 tablespoons unsweetened cocoa powder
¼ cup melted butter
2 cups confectioners' sugar
¼ cup milk
½ teaspoon vanilla extract

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a rimmed baking sheet.
Whisk white sugar, canola oil, and eggs together in a bowl. Mix flour, 1/4 cup cocoa powder, baking soda, cinnamon, and salt together in a separate bowl. Stir sugar mixture into flour mixture; add 1 teaspoon vanilla extract and mix batter. Fold zucchini and nuts into batter; pour onto the prepared baking sheet.
Bake in the preheated oven until cooked through, 25 to 30 minutes. Cool brownies completely.
Stir 6 tablespoons cocoa powder and melted butter together in a bowl; stir in confectioners' sugar, milk, and 1/2 teaspoon vanilla extract until frosting is smooth. Spread frosting on brownies.

Nutrition Facts : Calories 406 calories, Carbohydrate 45.3 g, Cholesterol 43.5 mg, Fat 24.6 g, Fiber 1.9 g, Protein 4.3 g, SaturatedFat 3.7 g, Sodium 276.7 mg, Sugar 33.1 g

RAISIN TOPPED FROSTED ZUCCHINI COOKIES

Raisin Topped Frosted Zucchini Cookies image

Shredded zucchini is the secret ingredient in these nicely spiced cookies topped with cream cheese frosting and a few raisins. I prefer the Mexican vanilla.

Provided by OhDear623

Categories Fruits and Vegetables Vegetables Squash

Time 1h5m

Yield 30

Number Of Ingredients 16

Ingredients

½ cup butter, softened
1 cup raw sugar
1 egg
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cloves
2 pinches ground nutmeg, or to taste
3 cups finely shredded zucchini
1 cup chopped pecans
1 (8 ounce) package cream cheese, softened
¼ cup butter, softened
2 teaspoons vanilla extract
2 cups confectioners' sugar
60 raisins, or as needed

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
Beat 1/2 cup butter with raw sugar in a bowl using an electric mixer until smooth and creamy; beat in egg.
Mix flour, cinnamon, baking soda, salt, cloves, and nutmeg in a large bowl. Stir flour mixture, alternating with zucchini and pecans, into creamed butter mixture until just incorporated. Drop batter by the heaping tablespoonful onto the prepared baking sheet, keeping cookies 2 inches apart.
Bake in the preheated oven until cookies are lightly browned, 12 to 15 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Beat cream cheese, 1/4 cup butter, and vanilla extract together using an electric mixer in a bowl until smooth. Gradually beat in confectioners' sugar until incorporated.
Frost the cooled cookies; top each cookie with 2 raisins.

Nutrition Facts : Calories 186.8 calories, Carbohydrate 22.8 g, Cholesterol 26.6 mg, Fat 10.1 g, Fiber 0.9 g, Protein 2.2 g, SaturatedFat 4.9 g, Sodium 142.1 mg, Sugar 15.1 g

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