When I first baked these up, I had no idea it'd be such a hit

I have a confession to make: I used to hate zucchini. The very thought of it made me cringe. That is, until I discovered the most incredible recipe that completely transformed my opinion of this humble vegetable. Enter Zucchini Cookies with Cream Cheese Frosting. This delightful treat is not only incredibly delicious, but also a sneaky way to incorporate some veggies into your dessert. Trust me, after just one bite, you'll be reaching for seconds and thirds!

My friend Monica, an avid gardener, invited me over for tea one afternoon. Little did I know, she had something special in store for me. Out came a plate of moist, soft, and utterly scrumptious zucchini cookies. I was skeptical at first, but with one bite, I was completely won over. The combination of the mild zucchini flavor with the delicate sweetness of the cream cheese frosting was a match made in dessert heaven. I couldn't help but ask Monica for the recipe, and since then, I've made these cookies countless times, always to great acclaim.

Ingredients:

1 and 1/2 cups of shredded zucchini
1 and 3/4 cups + 2 tablespoons of all-purpose flour
2/3 cup of granulated sugar
1/3 cup of light brown sugar
1/4 teaspoon of baking soda
1 teaspoon of baking powder
1/2 teaspoon of salt
1 teaspoon of ground cinnamon
1/4 teaspoon of each of ground nutmeg
1/2 cup of unsalted butter, softened
1 egg
2 teaspoons of vanilla extract

For the frosting:
1 1/3 cups of powdered sugar
6 tablespoons of unsalted butter, softened
8 ounces of cream cheese, softened
1 teaspoon of vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C) and line baking sheet with parchment paper.

3. Grate the zucchini and squeeze out excess moisture.

3. In a large bowl, whisk flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, and nutmeg.

4. In another bowl, beat softened butter until creamy. Add egg and vanilla, mix.

5. Gradually add dry ingredients to wet ingredients, mix to form cookie dough.

6. Fold in shredded zucchini evenly.

7. Drop spoonfuls of dough onto baking sheets, spacing a few inches apart.

8. Bake for 10-12 minutes until edges turn golden brown. Cool on wire racks.

9. For the frosting, beat softened butter and cream cheese until smooth. Add powdered sugar and vanilla, mix until fluffy.

10. Once cookies are cool, spread cream cheese frosting on top of each cookie.

Optional: Garnish with a sprinkle of ground cinnamon or nutmeg.

Enjoy these delicious zucchini cookies with cream cheese frosting! Store leftovers in the refrigerator.

Trust me, these Zucchini Cookies with Cream Cheese Frosting are a game-changer. So whip out those baking ingredients and get ready to experience a cookie like no other. Your taste buds, and maybe even your skeptical friends, will thank you for introducing them to this delightful treat!