Shredded zucchini is the secret ingredient in these nicely spiced cookies topped with cream cheese frosting and a few raisins. I prefer the Mexican vanilla.

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Recipe Summary

prep:
20 mins
cook:
15 mins
additional:
30 mins
total:
1 hr 5 mins
Servings:
30
Yield:
30 cookies
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Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Frosting:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.

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  • Beat 1/2 cup butter with raw sugar in a bowl using an electric mixer until smooth and creamy; beat in egg.

  • Mix flour, cinnamon, baking soda, salt, cloves, and nutmeg in a large bowl. Stir flour mixture, alternating with zucchini and pecans, into creamed butter mixture until just incorporated. Drop batter by the heaping tablespoonful onto the prepared baking sheet, keeping cookies 2 inches apart.

  • Bake in the preheated oven until cookies are lightly browned, 12 to 15 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

  • Beat cream cheese, 1/4 cup butter, and vanilla extract together using an electric mixer in a bowl until smooth. Gradually beat in confectioners' sugar until incorporated.

  • Frost the cooled cookies; top each cookie with 2 raisins.

Nutrition Facts

187 calories; protein 2.2g; carbohydrates 22.8g; fat 10.1g; cholesterol 26.6mg; sodium 142.1mg. Full Nutrition
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