Ingredients:

  • 2 ¼ cups (280g) all-purpose flour
  • 1 tsp (5g) baking soda
  • ½ tsp (3g) salt
  • 1 tsp (2g) ground cinnamon
  • ½ cup (115g) unsalted butter, softened
  • ¾ cup (150g) packed light brown sugar
  • ¼ cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1 ½ cups (225g) shredded zucchini, squeezed dry
  • ½ cup (60g) chopped walnuts or pecans
  • 8 oz (225g) full-fat cream cheese, softened
  • 4 tbsp (57g) unsalted butter, softened
  • 2 cups (240g) powdered sugar, sifted
  • 1 tsp (5ml) vanilla extract
  • 1 tbsp (15ml) heavy cream

Instructions:

  1. Grate the zucchini using the fine side of the grater, place in a clean kitchen towel, and squeeze firmly to remove excess moisture.
  2. In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon.
  3. In a separate large bowl, cream the softened butter and both sugars for 2-3 minutes until light and fluffy.
  4. Beat in the egg and vanilla extract until fully incorporated.
  5. Fold in the squeezed zucchini and optional chopped walnuts or pecans.
  6. Gradually stir in the dry ingredients until just combined; do not overmix.
  7. Preheat the oven to 350°F (175°C) and scoop rounded tablespoons of dough onto lined baking sheets, spacing them 2 inches apart.
  8. Bake for 10-12 minutes until the edges are a pale mahogany gold and centers remain soft.
  9. Cool cookies on the pan for 5 minutes before transferring to a wire rack to cool completely.
  10. Beat the softened cream cheese and butter together, then mix in powdered sugar, vanilla extract, and heavy cream until smooth.