My love for zucchini continues to grow with the abundance of recipes out there. There are so many savory and sweet things you can make with zucchini that are so good. I love that I can get my kids to eat it without even knowing it. After Emma ate 2 cookies, without frosting even, she asked me what the “green things” were in them. Once I told her she’d just eaten zucchini she said, “Oh, cool.” And that was that. Mom for the win!



ZUCCHINI COOKIES
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 cup butter, softened
2/3 cup granulated sugar
1/3 cup light brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups shredded zucchini (about 1 medium zucchini)
CHOCOLATE CREAM CHEESE FROSTING
1 ( 8 oz.) block cream cheese, softened
1/3 cup butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder

INSTRUCTIONS
For Cookies: Preheat oven to 375° F. Line 2 large cookie sheets with parchment or wax paper.
In a large bowl whisk together flour, baking powder, salt, cinnamon and ginger. Set aside.
In a separate large bowl, or stand-mixer using paddle attachment, cream butter and both sugars together until light and fluffy. Mix in egg and vanilla until just combined. Slowly mix in half the flour mixture, then the zucchini and then the rest of the flour mixture.
Drop batter into 2 Tablespoon balls onto prepared cookie sheets. Bake 11 to 13 minutes only. Don't over bake. Remove from oven and cool cookies on the cookie sheets. Once cooled frost.
Chocolate Cream Cheese Frosting: In a large mixing bowl, beat cream cheese and butter together until combined. Gradually add in powdered sugar, then vanilla and cocoa powder until all combined and creamy. Frost cooled cookies with frosting and serve.
Store cookies covered in fridge for up to 3 days.