Ingredients

The following ingredients have 24 Servings
  • 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
  • 1 tablespoon vanilla
  • 2 cups flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • 3 tablespoons butter
  • 3 cups powdered sugar
  • 2 ounces cream cheese
  • ½ teaspoon vanilla
  • 4-6 tablespoons milk

Instruction

  • 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 powder, 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.