Preheat oven to 350F degrees. In a medium size bowl, combine
the flour, baking soda, baking powder, cinnamon and salt. Sift
and set aside. In a large bowl, whisk together eggs, oil and both
sugars. Whisk until both the sugars are well incorporated. Add
the shredded zucchini and vanilla. Stir to combine. Add the dry
mixture and stir with a wooden spoon until flour is incorporated
but not over mixed. The batter will be thin. Drop by heaping
tablespoon on a parchment or baking pad covered cooke sheet.
Bake for 8-10 minutes until lightly browned and cooked through.
Cookies tend to stick a little so take care when transferring to
cooling rack.
To make the cream cheese filling, put the softened cream
cheese and butter in a small bowl. Using a hand mixer, whip
until well mixed and no lumps are left. Add powdered sugar, zest
of lemon, cinnamon and salt. Mix until combined. If the frosting
is a little thick, add a teaspoon of lemon juice to thin out.
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