Description
Delight in these Zucchini Bread Cookies topped with a luscious Brown Butter Glaze. Moist and tender cookies infused with warm spices, shredded zucchini, and optional nuts, baked to perfection and finished with a nutty-sweet glaze that adds a gourmet touch to this comforting treat.
Ingredients
Scale
Cookies
- 1 cup shredded zucchini (squeeze out excess moisture)
- ½ cup unsalted butter, melted
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- ½ cup whole wheat flour (optional, for added nuttiness)
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- ½ cup chopped walnuts or pecans (optional)
Brown Butter Glaze
- 4 tbsp unsalted butter
- 1 cup powdered sugar, sifted
- 1–2 tbsp milk or cream
- ½ tsp vanilla extract
- Pinch of salt
Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat to prevent sticking and promote even baking.
- Prepare the Zucchini: Shred the zucchini using a box grater. Use a kitchen towel or paper towels to squeeze out excess moisture to keep the cookie dough from becoming too wet.
- Mix Wet Ingredients: In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until the mixture is smooth and creamy. Beat in the egg and vanilla extract until fully combined, then stir in the shredded zucchini.
- Combine Dry Ingredients: In a separate bowl, mix together the all-purpose flour, whole wheat flour (if using), baking powder, baking soda, cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the wet mixture, stirring just until combined to avoid overmixing, then fold in nuts if using.
- Scoop & Bake: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing each cookie about 2 inches apart. Flatten each slightly with the back of a spoon. Bake for 10–12 minutes until the edges are lightly golden and the tops spring back when touched. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Make the Brown Butter Glaze: In a small saucepan over medium heat, melt the butter. Continue cooking while swirling occasionally until the butter turns a golden brown color and emits a nutty aroma, about 3–5 minutes. Remove from heat and let cool slightly.
- Prepare the Glaze: Whisk the powdered sugar, 1 tablespoon of milk or cream, vanilla extract, and a pinch of salt into the browned butter. Adjust the consistency by adding more milk, a teaspoon at a time, until the glaze is drizzleable.
- Glaze the Cookies: Generously drizzle the brown butter glaze over the cooled cookies. For an extra touch, sprinkle with toasted nuts or a dusting of cinnamon if desired.
Notes
- Squeezing out excess moisture from the zucchini is key to preventing soggy cookies.
- Whole wheat flour adds a nutty flavor but can be omitted for a lighter texture.
- Choice of nuts is flexible — walnuts or pecans both work well.
- Letting the brown butter cool slightly before adding sugar prevents clumping in the glaze.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
