top of page

    Select Recipe Category From Menu Below    

Frosted Zucchini Cookies

Feature Recipe For The Week 6/11/16

The zucchini is a crazy ingredient for a cookie, but one taste of these and you will be sold. The fresh squash is added to the ingredients to help make this a moist/cake-like cookie. The star spice in this recipe is the Clove powder- just enough to really make it have a great spice taste. All of the recipe flavors for this cookie go so well together and the final topping - a creamy frosting with a sprinkle of True Cinnamon - just adds to the special taste. Enjoy this unusual but oh-so-good way to use your extra garden-fresh zucchinis.


1/2 cup of butter, room temperature

1 cup white sugar

1 egg

1 cup grated fresh zucchini

2 cups all-purpose flour

1 tsp baking soda

1/2 tsp salt

1 tsp True Cinnamon

1/2 tsp Clove powder (well-rounded tsp - not level)

1 tsp vanilla extract

1 cup chopped walnuts


In a medium bowl cream together the butter and sugar until smooth. Beat in the egg and vanilla, and then fold in the zucchini. In a separate bowl combine the flour, baking soda, salt, and spices. Add the flour mixture to the zucchini mixture and then stir in the nuts.

Bake the cookies on a greased cookie sheet with the dough dropped by teaspoonfuls onto the prepared sheet. Bake at 375 degrees for about 8 minutes. Do not overbake - take the cookies out when they are just done and slightly golden.

Let the cookies cool and then frost and sprinkle each frosted cookie with a small amount of True Cinnamon.

Frosting Ingredients and Directions:

Combine the following ingredients in a bowl and blend until smooth:

1/2 cup butter, softened

3 Tblspns half and half

2 tsp vanilla extract

3 cups powdered sugar

bottom of page