Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) packed light brown sugar
  • 1 large egg, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1 cup (110g) finely shredded zucchini, squeezed dry
  • 1 1/2 cups (190g) all-purpose flour
  • 1/2 tsp (3g) baking soda
  • 1/2 tsp (3g) ground cinnamon
  • 1/4 tsp (1.5g) salt
  • 4 oz (115g) full-fat cream cheese, softened
  • 1/4 cup (55g) 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 a box grater or a food processor. Place the shreds in a clean kitchen towel or paper towels and squeeze firmly over the sink to remove excess water.
  2. In a large bowl, cream together the softened butter and brown sugar using an electric mixer until the mixture is pale and fluffy.
  3. Beat in the egg and vanilla extract, then fold in the squeezed zucchini.
  4. In a separate small bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually stir the dry ingredients into the wet mixture until just combined.
  5. Preheat the oven to 350°F (175°C). Scoop rounded tablespoons of dough onto parchment-lined sheets, spacing them 2 inches apart.
  6. Bake for 10-12 minutes until the edges are set and light golden brown.
  7. Transfer cookies to a wire cooling rack and let them cool completely for 20 minutes.
  8. Prepare the frosting by whipping together the softened cream cheese, butter, powdered sugar, vanilla extract, and heavy cream until smooth and fluffy.
  9. Frost the cooled cookies and serve.