Zucchini Series- #1 Zucchini Nut Bread Cookie Sandwiches


Do you have a garden?  Do you have a lot of zucchini, like I do?  I just hate to see a good vegetable go to waste, so I am going to start a short series on zucchini’s.  Hopefully it will provide some inspiration, so you don’t have to throw anything out!

I found this recipe in the March 2011 issue of Martha Stewart Living.  You can find the recipe here, along with many other inspiration recipes. These cookies were soft and delicious!  This definitely beats traditional zucchini bread.

Zucchini Nut Bread Cookie Sandwiches


  • 1 cup all-purpose flour
  • 1 1/4 teaspoons ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • Coarse salt
  • 1 1/2 sticks unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup packed light-brown sugar
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
  • 1 cup finely grated zucchini
  • 1 cup old-fashioned rolled oats
  • 1/2 cup chopped toasted walnuts
  • 8 ounces cream cheese, room temperature
  • 1 cup confectioners’ sugar, sifted


  1.  Sift flour, cinnamon, baking soda, baking powder, and 1/4 teaspoon salt into a bowl. Beat 1 stick butter and the sugars until pale and fluffy. Beat in egg and vanilla.
  2. Beat flour mixture into butter mixture. Mix in zucchini, oats, and walnuts. Refrigerate until firm, about 1 hour.
  3. Preheat oven to 350 degrees. Using a 1 1/2-inch ice cream scoop (about 2 tablespoons), drop dough onto parchment-lined baking sheets, spacing about 2 inches apart. Bake until edges are golden, about 17 minutes. Let cool on a wire rack.
  4. Beat together remaining 1/2 stick butter, the cream cheese, and confectioners’ sugar until smooth. Spread 1 heaping tablespoon filling onto the flat side of 1 cookie, and sandwich with another cookie. Repeat with
    remaining filling and cookies.


  1. Nice! I am always looking for new uses for my garden zucchini

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