Zucchini Cookies with Cream Cheese Icing

Zucchini Cookies with Cream Cheese Icing: The Surprisingly Sweet Treat You Need Right Now

Every summer, like clockwork, my kitchen counter starts overflowing with zucchini from the garden—or, let’s be honest, from those overly ambitious grocery runs. Sound familiar? If you’ve ever looked at a giant green squash and thought, “There’s only so much sautéed zucchini I can eat,” then you’re not alone. That’s exactly what inspired me to experiment with zucchini in my baking.

And let me tell you, the day I bit into my first chewy zucchini cookie with cream cheese icing, I knew I had stumbled upon something special. It was soft, slightly spiced, and had a rich white frosting that made each bite feel like a mini dessert moment.

If you’re looking for a unique, delicious, and easy recipe that makes use of summer’s most abundant veggie—this one’s for you.

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Why Zucchini in Cookies Just Works

Let’s talk about the magic of zucchini. It’s one of the most versatile vegetables, but most people relegate it to savory dishes. Here’s the thing: when shredded and folded into cookie dough, zucchini adds a soft, moist texture without making the cookie soggy. It’s neutral in flavor and disappears into the dough, leaving behind just the perfect chewiness.

For moms trying to sneak veggies into their kids’ diets or bakers looking to lighten up a dessert—zucchini is a game-changer.

And the best part? It pairs beautifully with warm spices and creamy white frosting, making it the unexpected star of summer desserts.

Ingredients You’ll Need

Here’s what you’ll need to whip up the best zucchini cookies with cream cheese icing. These are pantry-friendly, budget-conscious, and absolutely worth the bake.

For the Cookies:

1 cup (2 sticks) unsalted butter, softened

1 cup light brown sugar, packed

1/2 cup granulated sugar

2 large eggs

1 1/2 teaspoons vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

2 cups grated zucchini (about 2 medium zucchini, drained of excess moisture)

Optional: 1/2 cup chopped walnuts or raisins

For the Cream Cheese Icing:

8 oz cream cheese, softened

1/4 cup (1/2 stick) unsalted butter, softened

2 cups powdered sugar

1 teaspoon vanilla extract

Pinch of salt

Optional: zest of 1 lemon for brightness

Step-by-Step Instructions

Let’s break this down into easy steps so even the busiest moms and beginner bakers can pull it off. Trust me—I’ve tested this recipe while juggling a toddler and a zoom meeting. It’s that forgiving.

Making the Cookies:

1. Prep your zucchini: Grate it using a box grater or food processor. Then squeeze out the excess water using a clean kitchen towel or paper towels. Don’t skip this step—zucchini holds a lot of water!

2. Mix the wet ingredients: In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each. Stir in vanilla.

3. Combine the dry ingredients: In another bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.

4. Bring it all together: Gradually add dry ingredients to the wet, mixing just until combined. Fold in the grated zucchini (and optional nuts/raisins).

5. Scoop and bake: Drop spoonfuls of dough onto a parchment-lined baking sheet. Bake at 350°F (175°C) for 12–14 minutes, until edges are lightly golden. The centers should stay soft.

6. Cool completely before frosting.

Making the Cream Cheese Icing:

1. In a medium bowl, beat together cream cheese and butter until smooth.

2. Gradually add powdered sugar, then vanilla and salt. Beat until fluffy.

3. For a citrus twist, stir in lemon zest.

Spread or pipe the icing generously on each cooled cookie. Store in the fridge to keep the frosting set.

The Best Summer Snack (and Dessert!) in One

These cookies strike the perfect balance between sweet treat and satisfying snack. The soft chew, cozy spices, and tangy cream cheese topping make them totally addictive.

They're light enough to enjoy in the summer heat and easy enough to whip up for impromptu guests. Whether you pack them in a picnic basket, bring them to a cookout, or keep a stash in the fridge for post-dinner cravings—they’re a hit every time.

And yes, they qualify as a dessert, a snack, and a secret veggie win all in one.

3 Amazon Kitchen Tools That Make This Recipe Even Easier

Let’s face it: when it comes to baking, having the right tools makes a huge difference. Here are three Amazon must-haves that I personally use every time I bake these zucchini cookies:

1. Spring Chef Box Grater with Container

Why I love it: Grating zucchini can get messy fast. This box grater comes with a built-in container to catch the shreds, so there’s less cleanup and zero countertop chaos.

Sharp stainless steel blades

Non-slip base for safety

Dishwasher safe

Grab yours on Amazon and make prepping zucchini quick, clean, and efficient!

2. Silpat Non-Stick Silicone Baking Mat (Set of 2)

Why I love it: No parchment paper? No problem. These reusable silicone mats give cookies the perfect golden bottom without sticking, plus they’re eco-friendly and long-lasting.

Oven-safe up to 480°F

Easy to clean

Ideal for all cookies, not just zucchini ones

Buy the Silpat baking mat set and bake like a pro with zero waste!

3. Wilton Cake Decorating Tools Icing Spatula Set

Why I love it: Want that creamy white frosting to look as good as it tastes? These angled and straight spatulas make icing smooth, pretty, and fun.

Ergonomic grip

Stainless steel blade

Perfect for cookies, cakes, and cupcakes

Get this icing spatula set and elevate your cookie presentation game!

Make-Ahead & Storage Tips

If you're anything like me, you're always looking to get ahead. These cookies are super friendly to batch baking and storing.

Store baked cookies (with icing) in an airtight container in the fridge for up to 5 days.

Unfrosted cookies can be stored at room temperature for 2–3 days or frozen for up to 2 months.

Cream cheese frosting can be made ahead and stored in the fridge for up to 5 days.

To refresh, just let the cookies sit out for 10 minutes or microwave for 5 seconds.

Variations and Add-Ins

Don’t be afraid to make these your own! Here are a few tasty twists:

Add nuts: Walnuts or pecans add crunch and complement the warm spices.

Chocolate chips: Mini chips give a nice contrast to the cream cheese frosting.

Coconut: Fold in 1/4 cup for a tropical twist.

Citrus zing: Lemon or orange zest in the frosting brightens the flavor beautifully.

For a gluten-free option, substitute your favorite 1:1 gluten-free flour blend.

Final Thoughts: A Cookie That Checks All the Boxes

This recipe has become a staple in my summer kitchen—not just because it uses up zucchini, but because it brings people together. The reactions are always the same: “Wait, there’s zucchini in this?!” followed by a second (and third) cookie disappearing from the plate.

To me, that’s the sign of a truly great recipe.

So whether you're a mom looking to sneak some nutrition into dessert, a busy woman needing an easy, go-to summer snack, or a baker wanting something a little different—these zucchini cookies with cream cheese icing are for you.