Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg (50g)
  • 1 tsp (5ml) vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1 tsp (2.6g) ground cinnamon
  • 1/4 tsp (0.5g) ground cloves
  • 1/2 tsp (3g) salt
  • 1 cup (150g) shredded zucchini, squeezed dry
  • 8 oz (225g) cream cheese, softened
  • 1/4 cup (55g) unsalted butter, softened
  • 2 cups (240g) powdered sugar
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Whisk together flour, baking soda, cinnamon, cloves, and salt in a medium bowl.
  3. Grate the zucchini and squeeze out excess moisture using a clean kitchen towel.
  4. Beat softened butter and granulated sugar with an electric mixer on medium-high for 2–3 minutes until pale and fluffy.
  5. Beat in the egg and vanilla extract for one minute until fully incorporated.
  6. Gradually stir in the flour mixture on low speed until combined, then gently fold in the squeezed zucchini with a spatula.
  7. Drop rounded tablespoons of dough onto baking sheets, spacing 2 inches apart.
  8. Bake for 10–12 minutes until edges are set and tops spring back slightly.
  9. Transfer cookies to a wire rack and cool completely.
  10. Beat softened cream cheese and butter together until smooth.
  11. Slowly add powdered sugar and vanilla, beating on low then high until fluffy.
  12. Spread the frosting evenly over the cooled cookies.