Description
These Zucchini Bread Cookies with Brown Butter Glaze combine the moist, tender texture of zucchini bread with the convenience of bite-sized cookies. Featuring warm spices like cinnamon and nutmeg, these cookies are topped with a rich, nutty brown butter glaze, making them a perfect sweet treat for any occasion.
Ingredients
Scale
Cookie Ingredients
- 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 Ingredients
- 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 the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat to prepare for baking the cookies.
- Prepare the Zucchini: Shred the zucchini using a box grater. Using a kitchen towel or paper towels, squeeze out as much moisture as possible to prevent soggy dough.
- Mix Wet Ingredients: In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth and combined. Beat in the egg and vanilla extract until fully incorporated, then stir in the shredded zucchini.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, whole wheat flour (if using), baking powder, baking soda, cinnamon, nutmeg, and salt. Gradually add this dry mixture to the wet ingredients, stirring just until combined to avoid overmixing.
- Fold in Nuts: Gently fold in chopped walnuts or pecans if desired, adding a nutty crunch to the cookies.
- Scoop & Bake: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each slightly with the back of a spoon. Bake for 10–12 minutes, or until the edges are lightly golden and the tops spring back when touched. Let 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, swirling occasionally, until the butter turns golden brown and emits a nutty aroma, about 3–5 minutes. Remove from heat and let cool slightly.
- Prepare Glaze: Whisk the browned butter into the sifted powdered sugar along with 1 tablespoon of milk or cream, vanilla extract, and a pinch of salt. Add more milk, one teaspoon at a time, until the glaze reaches a drizzleable consistency.
- Glaze the Cookies: Drizzle the brown butter glaze generously over the cooled cookies. For extra flair, sprinkle with toasted nuts or a dusting of cinnamon if desired.
Notes
- Squeezing out the moisture from the zucchini is crucial to prevent soggy cookies.
- Whole wheat flour is optional but adds a pleasant nuttiness and extra fiber.
- You can substitute walnuts with pecans or omit nuts for a nut-free version.
- The brown butter glaze can be refrigerated and gently reheated before use if made ahead.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
