Zucchini is coming out of our ears here and so you try to find anything to make with it. Who would have thought that zucchini cookies were an actual thing? I always try to tell myself that if a dessert has vegetables in it then it has to be healthy. These zucchini cookies with brown butter cream cheese frosting may not be healthy, but just tell yourself that they are and you’ll be fine.
The recipe says to squeeze the zucchini slightly to get some of the moisture out. Trust me, this is a very important part because you will either end up with cookies that will be soggy and gross, or rubbery and stiff. I may have taken it too literally and my cookies were a little rubbery.
Now lets talk about brown butter frosting shall we? When you are making this it’s important to pay attention to it and you just keep it on the stove until it turns brown, but not burnt. I honestly could have sat on the couch all weekend long with a bowl of this stuff and a spoon. Thankfully I have some self control and only ate about half a dozen of these things. The frosting is absolutely addicting.
Whatever it is you are making these delicious treats for you will absolutely enjoy them and if you eat four too many, you don’t have to feel too bad about yourself because they are made with zucchini. So they’re healthy cookies (wink wink).
- 1 cup shredded zucchini, squeezed slightly to remove some of the extra liquid
- ½ cup plain greek yogurt (I used fat free – may sub sour cream in a pinch)
- 1 egg
- ½ cup brown sugar
- ⅓ cup sugar
- 3 teaspoons vanilla
- 2 cups flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- frosting
- 3 tablespoons butter
- 3 cups powdered sugar
- 2 ounces cream cheese
- ½ teaspoon vanilla
- 4-6 tablespoons milk
- Preheat oven to 350. In a medium-large bowl combine zucchini, greek yogurt, egg, sugars, and vanilla and mix well.
- In another bowl whisk together flour, baking soda, salt, and cinnamon. Add dry ingredients to wet ingredients and mix until everything is incorporated.
- Drop spoonfuls of batter onto a baking sheet, at least 2 inches apart. Bake in preheated oven for 12-15 minutes. Allow to cool at least 5 minutes on the baking sheet before transferring to a cooling rack to finish cooling completely.
- To make the frosting, melt butter in a medium sauce pan. When butter is melted, continue to whisk over medium heat until butter turns from yellow to a golden color. Remove from heat. In a medium bowl cream together butter, cream cheese, powdered sugar, vanilla, and milk until smooth and spreadable. Spread on cooled cookies.
- Recipe by Creme De La Crumb at http://lecremedelacrumb.com/2015/08/zucchini-cookies-with-brown-butter-cream-cheese-frosting.html
