1. Preheat your oven to 350 degrees.

2. Into your stand mixer or large mixing bowl place the butter, sugar and brown sugar. Beat for 2 minutes. Scrape the bottom of the mixer with a rubber spatula, then add the eggs and beat for an additional 2 minutes. Add the vanilla and mix just until combined.

3. Grate the zucchini and squeeze the liquid from it. Add it to the creamed mixture and mix just until combined.

4. In a separate bowl, toss together the flour, cinnamon, baking soda, baking powder, salt, oats and walnuts.

5. Add the dry ingredients to the creamed mixture and mix just until combined.

6. Spray a large cookie sheet with cooking spray. Use a 1 1/2 inch or 2 inch scoop to scoop the dough into balls. Place them on the sheet and bake for 15-17 minutes, or until a dark golden brown.

7. Remove the pan from the oven and allow the cookies to sit on the pan for a couple of minutes. This will help them solidify more fully.

8. Transfer the cookies to a wire rack to cool completely.

9. To make the frosting, place the cream cheese in your stand mixer and mix until smooth. Add the other ingredients and mix on medium speed until smooth and wonderful.

10. When the cookies have cooled completely frost the flat side of half of the cookies. Sandwich them together with the remaining cookies.

Refrigerate leftovers.

Enjoy!