Zucchini is one garden ingredient that seems to multiply overnight, resulting in a refrigerator full of the green fruit. Each spring and summer I always find myself acquiring surplus zucchini from family and friend’s gardens. I tend to gravitate toward making the stand-by zucchini bread to use up the zucchini. However, I came across this fantastic recipe that morphs zucchini bread into a cookie! How can you go wrong? The cookie has a soft, moist texture and just the right amount of spice. Also, the smooth cream cheese filling is the perfect way to top it all off. Enjoy!