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Close up photo of a stack of three zucchini cookies with frosting on a wooden plate on a blue napkin.
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5 from 2 votes

Frosted Zucchini Cookies

Frosted Zucchini Cookies are made with pantry staple ingredients and grated zucchini for incredibly tender cookies that are covered in a delicious cream cheese frosting!
Prep Time30 mins
Cook Time12 mins
Chill Time2 hrs
Total Time2 hrs 42 mins
Course: Dessert
Cuisine: American
Servings: 30 cookies
Calories: 216kcal




  • 16 ounces cream cheese
  • cups powdered sugar
  • ¼ cup heavy cream
  • ½ teaspoon salt


  • In a large bowl or stand mixer, cream together the butter, light brown sugar, and sugar until light and fluffy, about 1 minute.
  • Beat in the egg and finely grated zucchini just until combined.
  • In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
  • Add the dry ingredients to the wet ingredients in two separate additions mixing just until combined.
  • Chill the dough for at least 2 hours.
  • Preheat the oven to 375°F and line a baking sheet with parchment paper and set aside.
  • Use a medium cookie scoop to portion out the dough onto the parchment paper 2 inches apart. Bake for 10 to 12 minutes or until the tops of the cookies spring back when touched.
  • Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
  • While the cookies cool, add the cream cheese to a large bowl or stand mixer and beat until smooth.
  • Add the powdered sugar 1 cup at a time, alternative with 1 ounce of heavy cream. Add salt and beat on high speed for 1 to 2 minutes until silky smooth. Add more powdered sugar or heavy cream to reach desired consistency.
  • Spread the frosting over the tops of the cooled cookies.


  • Cookie dough can be refrigerated for up to 24 hours before baking.
  • I used the fine side of this grater to grate the zucchini.
  • You do not need to squeeze or ring out the zucchini after grating, the moisture is important to the dough.
  • These cookies are incredibly tender, like a cake, but the edges are more firm.
  • The cookies are delicious without the frosting but the frosting really puts them over the top.
  • A sprinkle of cinnamon sugar on the frosting is really good on these.
  • These will keep for 3 to 4 days in an air-tight container at room temperature.


Calories: 216kcal | Carbohydrates: 32g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 168mg | Potassium: 51mg | Fiber: 1g | Sugar: 25g | Vitamin A: 343IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg