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Zucchini Cookies (With Cream Cheese Frosting)

Who says zucchini is only for savory dishes?
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Ingredients
  

For the cookies:

  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 1/2 cup all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt
  • 2 cup grated zucchini squeezed dry
  • 1 cup chopped walnuts optional

For the cream cheese frosting:

  • 8 oz cream cheese softened
  • 1/2 cup unsalted butter softened
  • 3 cups powdered sugar
  • 1 tsp vanilla extract
  • 1-2 tbsp milk as needed for consistency

Instructions
 

  • Preheat oven to 350°F (175°C). Line baking sheets with parchment paper for easy cleanup.
  • In a large mixing bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy. Add eggs one at a time, followed by vanilla extract.
  • In another bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the wet mixture until combined.
  • Fold in grated zucchini and walnuts (if using). Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
  • Bake cookies for 12-15 minutes or until edges are golden. Cool on sheets for 5 minutes, then transfer to a wire rack.
  • For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, and milk (if needed) until frosting reaches desired consistency.
  • Spread frosting on cooled cookies and enjoy!