Chocolate Frosted Zucchini Cookies Recipe for Moist, Fudgy Treats

If you follow me on Instagram, you may have seen a teaser story I posted while making these Chocolate Frosted Zucchini Cookies. Instagram’s story feature is a handy way to share little moments that disappear after 24 hours—a mix of Snapchat and Instagram—and it’s fun to use while baking. You can follow me there to catch more behind-the-scenes snippets.

These Chocolate Frosted Zucchini Cookies are soft and fluffy, with a cake-like texture and plenty of chocolate flavor from cocoa powder and milk chocolate chips. A bit of quick-cooking oats and shredded zucchini keep the cookies wonderfully moist. They’re finished with a smooth, silky chocolate frosting that complements the cookies perfectly.

When I pulled out a giant zucchini to shred, one of my kids asked, “What are you going to make with that big green thing?” That same child later ate three cookies in one sitting, which says a lot. Neighbors, kids and adults who tried these all agreed they were delicious. I hope you’ll give them a try!

Let me show you how to make them.

1. Preheat oven to 350°F (175°C).
2. In a stand mixer, cream 1/2 cup softened butter with 3/4 cup packed brown sugar on medium speed for 1 minute. Add 1 egg and beat 1–2 more minutes until light and fluffy. Stir in 1 1/2 teaspoons vanilla just until combined.

3. Take a large zucchini, peel it and remove the seeds from the center.

Shred the zucchini and pat it dry to remove excess moisture.

4. Fold 1 cup of the shredded zucchini into the creamed butter mixture and mix until combined.

5. In a separate bowl, whisk together 2 cups flour, 4 tablespoons cocoa powder, 1/2 cup quick-cooking oats, 1 teaspoon baking soda, 3/4 teaspoon salt, and 1 cup milk chocolate chips.

6. Add the dry ingredients to the creamed mixture and mix until just combined.

7. Spray a large cookie sheet with cooking spray and drop evenly sized scoops of dough onto the sheet.
8. Bake 8–9 minutes, or until the tops spring back when lightly tapped. Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

9. For the frosting, melt 1/2 cup butter in a large glass bowl.
10. Add 4 cups powdered sugar, 1/4 cup cocoa powder, 4 tablespoons milk, 1 teaspoon vanilla and a dash of salt. Beat with hand mixers until smooth and silky.

11. Frost each cooled cookie, then serve and enjoy.