Can I freeze zucchini cookies?

Absolutely! Freeze them unfrosted in airtight containers with parchment between layers for up to 3 months. Thaw at room temperature when those cookie cravings hit—then frost just before serving for best texture. Frozen zucchini cookie dough works too—just scoop and bake straight from freezer (add 2 extra minutes).

Will whole wheat flour work?

Yes, but expect denser, nuttier cookies. I blend half all-purpose and half whole wheat flour for balance—keeps that signature softness while adding extra fiber. The texture changes slightly, but they're still irresistible, especially for healthier oatmeal zucchini cookies .

How can I reduce the sugar?

These adapt beautifully to be a low sugar zucchini dessert ! Drop brown sugar to 1/3 cup—the natural zucchini sweetness shines through. You can skip the frosting or use a thin smear of whipped cream cheese with a teaspoon of honey instead of powdered sugar.

Can I make these gluten-free?

Works great with 1:1 GF flour blends! The zucchini's moisture prevents that dreaded dryness. Just check your oats are certified gluten-free if needed. They won't spread quite as much, so gently flatten dough mounds before baking.

Irresistible Zucchini Cookies That Fool Everyone Every Time

Soft Zucchini Cookies with Cream Cheese Frosting

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Moist, veggie-packed cookies with creamy frosting—perfect for lunch boxes or snacks. One-bowl prep and kid-approved!

Author: Sophia Collins
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Yield: 24 cookies 1x
Category: Dessert
Method: Baked
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 cup grated zucchini (packed)
1/2 cup unsalted butter (softened)
1/2 cup brown sugar
1 egg
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1/2 cup rolled oats
1 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
4 oz cream cheese (frosting)
1/4 cup powdered sugar (frosting)
1/2 tsp vanilla extract (frosting)

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Instructions

Preheat oven to 350°F. Line a baking sheet with parchment paper.
Mix butter, brown sugar, egg, and vanilla in a bowl until smooth.
Stir in zucchini, flour, oats, baking soda, cinnamon, and salt.
Drop dough by tablespoonfuls onto the baking sheet. Bake for 10-12 minutes.
Cool completely. Beat cream cheese, powdered sugar, and vanilla for frosting. Spread on cookies.

Notes

Store frosted cookies in the fridge.
For lower sugar, reduce brown sugar to 1/3 cup.
Add 1/4 cup raisins or chocolate chips if desired.

Nutrition

Serving Size: 1 cookie
Calories: 120
Sugar: 8g
Sodium: 85mg
Fat: 6g
Saturated Fat: 3.5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg

Find it online: https://kitchenuser.net/soft-zucchini-cookies-with-cream-cheese-frosting/