These frosted zucchini cookies are incredibly moist and tender thanks to the zucchini, with a rich, creamy cream cheese frosting to finish them off.

all‑purpose flour

baking soda

salt

ground cinnamon

ground nutmeg

unsalted butter, room temperature

light brown sugar

granulated sugar

large egg

egg yolk

vanilla extract

finely shredded zucchini, patted dry

Frosting

block‑style cream cheese, softened but still slightly cool

unsalted butter, room temperature

confectioners’ sugar

pure vanilla extract

Cook Mode Prevent your screen from going dark

Preheat oven to 350°F and line baking sheets with parchment.
Whisk together flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
Beat butter with brown and granulated sugars until light and fluffy. Add egg, egg yolk, and vanilla; mix until combined.
Add dry mixture and zucchini; mix until just combined.
Scoop dough into balls onto prepared sheets. Bake for 10–12 minutes until edges are lightly browned. Cool completely.
For the frosting, beat cream cheese and butter until smooth. Gradually add confectioners’ sugar, then vanilla.
Spread frosting on cooled cookies with an offset spatula. Finish with a sprinkle of cinnamon.

You can add chopped walnuts or mini chocolate chips for extra flavor and texture.
Swap the cream cheese frosting for a vanilla glaze for a twist.
These cookies work great as sandwich cookies—just spread the frosting between two cookies.
Store cookies in an airtight container in the fridge for up to a week.
The dough can be refrigerated for 1–2 days or frozen for up to 3 months. Baked cookies freeze well for about 2 months.