Zucchini Cookies Right From our Garden

Summer means zucchini and with it comes the bounty of fresh produce from the garden. One of my favorite summer vegetables is zucchini. It's versatile, nutritious, and abundant! If you're looking for a unique way to use your garden zucchini, why not try making zucchini cookies? They're a delightful treat that combines the goodness of fresh zucchini with the sweetness of cookies.

Why Zucchini?

Zucchini is a powerhouse of nutrients. It's low in calories and packed with vitamins and minerals, including vitamin C, potassium, and magnesium. Its mild flavor makes it a perfect addition to both savory and sweet recipes. Plus, using zucchini in baking helps to add moisture, creating a soft and chewy cookie.

Here's how to turn your garden harvest into a delicious snack.

Ingredients

Cookies:

• 1 3/4 cup + 2 tablespoons all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 cup unsalted butter, softened
• 2/3 cup granulated sugar
• 1/3 cup light brown sugar, packed
• 1 egg
• 2 teaspoons vanilla extract
• 1 1/2 cups shredded zucchini

Cream Cheese Frosting:

• 8 ounces cream cheese, softened
• 6 tablespoons unsalted butter, softened
• 1 teaspoon vanilla extract
• 1 1/3 cups powdered sugar
• Sprinkle with nutmeg or cinnamon

Instructions

1. Preheat and Prepare:

   • Preheat your oven to 350°F (175°C).
   • Line baking sheets with parchment paper or lightly grease them.

2. Mix Dry Ingredients:

   • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.

3. Cream Butter and Sugars:

   • In a large bowl, beat the softened butter, granulated sugar, and light brown sugar until light and fluffy.

4. Add Egg and Vanilla:

   • Beat in the egg and vanilla extract until well combined.

5. Add Zucchini:

   • Gently fold in the shredded zucchini until evenly distributed.

6. Combine Wet and Dry Ingredients:

   • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

7. Bake the Cookies:

   • Drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
   • Bake for 12-15 minutes, or until the edges are golden and the centers are set.
   • Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

8. Prepare the Frosting:

   • In a medium bowl, beat the softened cream cheese and butter until smooth and creamy.
   • Add the vanilla extract and powdered sugar, and beat until well combined and fluffy.

9. Frost the Cookies:

   • Once the cookies are completely cooled, spread a generous amount of cream cheese frosting on top of each cookie. Sprinkle on the nutmeg or cinnamon.

The Perfect Garden Treat

There you have it – delicious zucchini cookies made right from your garden! These cookies are perfect for a summer snack, a picnic treat, or even as a dessert for a garden party. They’re a great way to use up an abundance of zucchini and introduce a healthy twist to your baking.

So next time you find yourself with a surplus of zucchini, give these cookies a try. They're sure to become a seasonal favorite in your household. Happy baking!