Frosted Zucchini Cookies Recipes
FROSTED ZUCCHINI BROWNIES
These are so moist and chocolaty. A recipe passed down from my mother-in-law who passed away 10 years ago. The first time I made these my husband and I cried as he said, 'This is my mom!' So to honor a special woman whose 5 food groups were chocolate chip cookies, chocolate cake, brownies, chocolate candy, and chocolate ice cream, I give you the ultimate brownie recipe!
Provided by asertell
Categories Fruits and Vegetables Vegetables Squash
Time 1h15m
Yield 20
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a rimmed baking sheet.
- Whisk white sugar, canola oil, and eggs together in a bowl. Mix flour, 1/4 cup cocoa powder, baking soda, cinnamon, and salt together in a separate bowl. Stir sugar mixture into flour mixture; add 1 teaspoon vanilla extract and mix batter. Fold zucchini and nuts into batter; pour onto the prepared baking sheet.
- Bake in the preheated oven until cooked through, 25 to 30 minutes. Cool brownies completely.
- Stir 6 tablespoons cocoa powder and melted butter together in a bowl; stir in confectioners' sugar, milk, and 1/2 teaspoon vanilla extract until frosting is smooth. Spread frosting on brownies.
Nutrition Facts : Calories 406 calories, Carbohydrate 45.3 g, Cholesterol 43.5 mg, Fat 24.6 g, Fiber 1.9 g, Protein 4.3 g, SaturatedFat 3.7 g, Sodium 276.7 mg, Sugar 33.1 g
FROSTED ZUCCHINI COOKIES
Friends and family gladly share garden-fresh zucchini with me so I can make and give away many batches of these cookies. I keep shredded zucchini in the freezer so we can enjoy them in winter as well. A cream cheese frosting makes them especially delicious. -Michele Bretz-Hysong, Massillon, Ohio
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 5 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking soda, cinnamon, salt and cloves if desired; add to creamed mixture alternately with zucchini, beating well after each addition. Stir in raisins and walnuts. Cover and refrigerate for 2 hours. , Drop by heaping teaspoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 375° for 12-15 minutes or until lightly browned. Remove to wire racks to cool completely. , In a small bowl, cream butter, cream cheese and vanilla until fluffy. Gradually beat in confectioners' sugar until smooth. Frost cooled cookies.
Nutrition Facts : Calories 181 calories, Fat 8g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 139mg sodium, Carbohydrate 26g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
FROSTED ZUCCHINI COOKIES
We love spicy zucchini bread so I adapted a favorite cookie recipe! It seems all age groups surprisingly even love these! They are a soft cookie loaded with flavor! Note chill time is not counted in time to make them.
Provided by Win Spicer
Categories Cookies
Time 25m
Number Of Ingredients 21
Steps:
- 1. Cookies: In large bowl, beat shortening, sugar, egg and molasses.
- 2. Whisk together all dry ingredients except oatmeal. Add to wet mixture and beat until well blended.
- 3. Add zucchini and oatmeal and mix until evenly incorporated.
- 4. Cover and chill about an hour. Drop by tablespoons or roll into 1-inch balls.
- 5. Place on parchment lined cookie sheets about an inch or so apart.
- 6. Bake in a preheated 400 degree oven 8-10 minutes or 350 degree oven 10-12 minutes. Do not over bake! Cook on wire racks.
- 7. Frosting: Cream butter. Add remaining ingredients and beat until smooth. Adding milk and/or powdered sugar to reach desired spreading consistency.
- 8. When cookies are completely cool you may frost and for an added touch, sprinkle frosting with cinnamon or nutmeg.
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