Description
Delight in these moist and flavorful Zucchini Bread Cookies topped with a luscious brown butter glaze. Combining tender shredded zucchini, warm spices, and a touch of nuts, these cookies offer a unique twist on classic zucchini bread, perfect for a sweet snack or dessert.
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 your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and allow for easy cleanup.
- Prepare the Zucchini: Shred the zucchini using a box grater. To avoid soggy cookies, squeeze out as much excess moisture as possible using a kitchen towel or paper towels.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the melted unsalted butter, granulated sugar, and brown sugar until the mixture is smooth. Then, beat in the egg followed by the vanilla extract until everything is fully combined. Stir in the shredded zucchini evenly.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, optional whole wheat flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. These dry ingredients provide the structure and spice for the cookies.
- Mix Wet and Dry Ingredients: Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently just until all the flour is incorporated. Avoid overmixing to keep the cookies tender. If you like, fold in the chopped walnuts or pecans now for added texture and flavor.
- Scoop & Bake: Drop rounded tablespoons of cookie dough onto the prepared baking sheet, spacing each about 2 inches apart to allow for spreading. Flatten each cookie slightly with the back of a spoon. Bake in the preheated oven for 10–12 minutes, or until the edges are lightly golden and the tops spring back when pressed gently.
- Cool Cookies: Remove the baking sheet from the oven and let the cookies cool on it for 5 minutes to firm up, then transfer the cookies to a wire rack to cool completely before glazing.
- Prepare the Brown Butter Glaze: In a small saucepan over medium heat, melt 4 tablespoons of unsalted butter. Continue cooking, swirling the pan occasionally, until the butter turns a golden brown color and emits a nutty aroma, about 3–5 minutes. Remove from heat and let it cool slightly.
- Make the Glaze: Whisk the browned butter with the sifted powdered sugar, 1 tablespoon of milk or cream, vanilla extract, and a pinch of salt until smooth. Adjust the consistency by adding more milk, one teaspoon at a time, until the glaze is fluid enough to drizzle over the cookies.
- Glaze the Cookies: Generously drizzle the brown butter glaze over the cooled cookies. For extra flair, sprinkle toasted nuts or a light dusting of cinnamon on top. Let the glaze set before serving.
Notes
- Shredding and properly draining zucchini is crucial to avoid soggy cookies.
- Whole wheat flour is optional and adds a nutty flavor; regular all-purpose flour works well too.
- Ensure the brown butter is cooled slightly before mixing with powdered sugar to prevent melting the sugar prematurely.
- Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
- Feel free to swap nuts or omit them for nut-free versions.
