• Preheat oven to 350℉ degrees, line a cookie sheet with parchment paper or grease it with baking spray, set aside.
• In large mixing bowl beat the room temperature butter for about 30 seconds until creamy. Add in the brown sugar, mix on medium for another minute or two until fully combined. Stop and scrape the bowl as needed. Add the egg and beat together for about 10-15 seconds.
• Add in the shredded zucchini and mix slowly until just combined.
• In another medium size mixing bowl add the flour, baking soda, cinnamon, cloves, and salt. Stir together with a fork or whisk to combine.
• Slowly add half the flour mixture while mixing on low speed. Then pour in the milk. Mix on low to combine. And add in the last of the flour mixture. Mixing until just combined. The dough will be light and soft.
• Using a cookie scoop, scoop the dough onto the prepared cookie sheet. Will make about 25 cookies.
• Bake at 350℉ degrees for approximately 12 minutes, until the edges are a light golden brown. Remove from oven and allow to cool on the cookie sheet for about 5 minutes, then remove to continue cooling on a wire rack.

Cream Cheese Frosting

• In large mixing bowl beat the cream cheese and butter together until light and fluffy. Add in the vanilla extract.
• Slowly add in the powdered sugar, beat on low speed until fully combined.
• Spread frosting on top of cooled cookies. Serve immediately and enjoy!