Zucchini Cookie Recipe

A Zucchini Cookie Recipe! Absolutely! Zucchini makes excellent cookies. This cookie recipe is very easy and makes a moist cake like cookie bar. I can eat a whole batch by myself.

Home gardeners are constantly looking for ways to use up the fruits of the prolific zucchini plant. This is an excellent method!

Zucchini Cookie Bars

2 1/3 cups all-purpose flour
1/4 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
3 eggs
1 cup vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups grated zucchini with water squeezed out

1/2 cup butter
1 (3 ounce) package cream cheese
1 1/4 cups confectioners' sugar

Preheat oven to 350 degrees F.

Line a 13x9-inch baking pan with aluminum foil with the ends of the foil extending over the sides of the pan. (This is for handles to remove the cookies after baking.) Spray the foil with cooking spray.

Combine the flour, baking powder, baking soda and salt.

In a large bowl, mix together the eggs, oil, sugar and vanilla until well blended.

Stir the flour mixture into the sugar mixture. Mix in the squeezed out zucchini.

Spread the batter evenly into the prepared pan.

Bake for 20 to 25 minutes in the preheated oven until a toothpick inserted into the center comes out clean.

Allow the bars to cool completely before frosting.

To make the frosting, blend together the butter, cream cheese and confectioners' sugar until well blended. Spread over the cooled bars before cutting.

Get rid of surplus zucchini with this zucchini cookie recipe.