Best 2 Zucchini Nut Bread Cookie Sandwiches Recipes

Zucchini nut bread cookie sandwiches are a delightful treat that combines the flavors of zucchini bread and cookies in a unique and delicious way. These sandwiches are made with two layers of soft and moist zucchini bread, filled with a creamy and flavorful nut butter filling. The result is a delicious and satisfying snack or dessert that is perfect for any occasion.

This recipe provides two variations of the zucchini nut bread cookie sandwiches: one with a classic cream cheese filling and the other with a rich and decadent chocolate hazelnut spread. Both fillings pair perfectly with the zucchini bread, creating a harmonious balance of flavors and textures.

The zucchini bread itself is a moist and flavorful quick bread made with grated zucchini, flour, sugar, eggs, and spices. The addition of zucchini adds a subtle sweetness and moisture to the bread, while the spices provide a warm and inviting aroma. The cookies are made with the same batter as the bread, but are baked in a mini muffin pan to create small and bite-sized treats.

The cream cheese filling is a classic and versatile option that pairs well with many different flavors. The chocolate hazelnut spread adds a rich and decadent touch to the sandwiches, making them perfect for a special occasion or treat.

Whether you choose the classic cream cheese filling or the rich chocolate hazelnut spread, these zucchini nut bread cookie sandwiches are sure to be a hit with everyone who tries them. They are easy to make, delicious to eat, and a great way to use up leftover zucchini.

Check out the recipes below so you can choose the best recipe for yourself!

ZUCCHINI-NUT-BREAD COOKIE SANDWICHES

Zucchini-Nut-Bread Cookie Sandwiches image

These cookies, cousins of zucchini bread, are perfect for packing up as picnic fare -- even if the picnic table is right in your kitchen. A sweet cream-cheese filling goes in the middle.Print these nifty labels onto adhesive paper or attach with double-sided tape.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Time 2h

Number Of Ingredients 15

Ingredients

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

Steps:

Preheat oven to 350 degrees. 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.
Beat flour mixture into butter mixture. Mix in zucchini, oats, and walnuts. Refrigerate until firm, about 1 hour.
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.
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 withremaining filling and cookies.

ZUCCHINI NUT BREAD COOKIE SANDWICHES

Zucchini Nut Bread Cookie Sandwiches image

This recipe comes from Martha Stewart...the photo is also hers.I don't usually post someone's recipes with out tweaking in to make it more to my liking first. But I believe this is perfect just the way it is. Although if you see it posted again by me, I'll have found a way to change it up a bit. This is just another way of...

Provided by Irisa Raina 9

Categories Other Appetizers

Time 2h25m

Number Of Ingredients 15

Ingredients

• 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

Steps:

1. 1. Preheat oven to 350 degrees. 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. 2. Beat flour mixture into butter mixture. Mix in zucchini, oats, and walnuts. Refrigerate until firm, about 1 hour.
3. 3. 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. 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.

Tips:

For a sweeter bread, use 1 cup of sugar instead of 3/4 cup.
If you don't have any chopped nuts, you can substitute 1 cup of quick-cooking oats.
To make the cookies chewier, chill the dough for at least 30 minutes before baking.
For a crispy cookie, bake the cookies for a few minutes longer.
To make the sandwiches easier to assemble, spread the frosting on one cookie and then top with another cookie.

Conclusion:

These zucchini nut bread cookie sandwiches are a delicious and easy-to-make treat that is perfect for any occasion. The bread is moist and flavorful, the cookies are chewy and sweet, and the frosting is rich and creamy. Whether you're looking for a snack, dessert, or something to take to a party, these sandwiches are sure to be a hit.