Last night, August 8th, was “Sneak some Zucchini onto Your Neighbor’s Porch Night!” Strangest national holiday ever. I know you all participated. Much to L’s disappointment our neighbor’s did not haha. Must not be an abundance in the city. But that didn’t stop me from sharing the wealth! I whipped up these babies for my friends at work and they were D·E·L·I·C·I·O·U·S. Like an oatmeal cream pie crossed with zucchini bread and dipped in a little Southern Comfort =)
Adapted from marthastewart.com.
- 1 cup all-purpose flour
- 1 1/4 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp celtic sea salt
- 1 1/2 Earth Balance buttery sticks, room temperature
- 1/2 cup sugar
- 1/2 cup light-brown sugar, packed
- 1 large egg
- 1/2 tsp bourbon vanilla extract
- 1 cup zucchini, finely grated
- 1 cup old-fashioned rolled oats
- 1/2 cup walnuts, chopped
- 8 ounces Better Than Cream Cheese, room temperature
- 3 cups confectioners’ sugar
- 1 tsp Southern Comfort or other liqueur
In a medium bowl, mix flour, cinnamon, baking soda, baking powder, and salt.
In a separate large bowl (or standing mixer) cream together 1 stick of butter and both of the sugars until fluffy. Add in the egg and vanilla mixing well to combine. Stir in zucchini, oats, and walnuts. Refrigerate dough for about 1 hr.
Pre-heat oven to 350. Line a baking sheet with parchment paper. Using a large cookie scoop (about 2 TB) spoon out dough 2 inches apart. Bake cookies until the edges turn a crisp golden brown, about 17 minutes. Let cool completely.
For the frosting beat the cream cheese, confectioners sugar, and liqueur together until fluffy. Martha only used 1 cup of sugar, but I wanted my frosting a bit thicker so I added some more. After that it still wasn’t thick enough so I refrigerated it over night.