Zucchini is great in baking from zucchini bread to brownies and also great for making cookies extra soft and moist! These melt-in-your-mouth, fluffy cookies are topped with a delicious cream cheese frosting.
Extra Soft Zucchini Cookies
Zucchini makes baking extra moist and soft. These are great with or without frosting. Add your favorite add-ins from chocolate chips to nuts. These can be made ahead of time and freeze well.
What’s in Zucchini Cookies?
DOUGH: The cookie dough for this recipe has sugar, flour, eggs, and butter. ZUCCHINI: Shredded zucchini gives these cookies an extra soft and moist texture. FROSTING: Cream cheese, powdered sugar, and cream make the perfect flavor combination for zucchini cookies! Tart and sweet and whipped up fluffy, it turns a regular cookie into a real treat! Mix in a little lemon, coconut, or maple extract for a new twist.
Other Add-Ins
There are lots of delicious add-ins that make zucchini cookies even more fun to bake and eat! Try mini chocolate chips, white chocolate chips, chopped nuts, or toffee pieces! Or add in some dried fruits like chopped dates, raisins, mangoes, or cherries.
How to Make Zucchini Cookies
Be sure to cool the cookies completely before frosting. If the cookies are warm, they will melt the frosting. These are frosted with cream cheese frosting but you can use your favorite frostings from chocolate to lemon buttercream.
Tips for Perfect Cookies
Use room temperature large eggs. The zucchini does not need to be peeled. Do not squeeze the moisture out of the zucchini. It is important that the cookies chill before baking so they don’t spread too much. Cookie dough can be prepared and refrigerated for 24 hours before baking. Store the cookies in the fridge or at room temperature for 3-4 days.
More Baking with Zucchini
Zucchini Muffins – freezer friendly Pumpkin Zucchini Bread – moist & delicious Zucchini Cake – totally irresistible Zucchini Brownies – with 1 minute frosting Chocolate Chip Zucchini Banana Bread – perfect for an afternoon treat
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