Zucchini Bread Cookies with Brown Butter Glaze Recipe

If you’re looking for a delightful treat that perfectly balances moist, tender bites with a rich, nutty topping, then this Zucchini Bread Cookies with Brown Butter Glaze Recipe is your new best friend in the kitchen. These cookies combine the wholesome goodness of shredded zucchini with warm spices and a luscious brown butter glaze that elevates every mouthful. It’s the kind of recipe that makes you want to bake batch after batch, sharing the cozy flavors of zucchini bread in a charmingly portable cookie form.

Ingredients You’ll Need

The beauty of this recipe lies in its simple but carefully selected ingredients. Each plays a key role: from the shredded zucchini providing moisture and a subtle earthiness, to the spices that bring comfort and warmth, and finally the brown butter glaze which adds an irresistible nutty sweetness. Ready to gather what makes these cookies so special?

• 1 cup shredded zucchini: Freshly shredded and well-drained to ensure the perfect texture.
• ½ cup unsalted butter, melted: Adds richness and helps bind the dough together.
• ½ cup granulated sugar: Sweetens the cookies without overpowering other flavors.
• ½ cup brown sugar, packed: Brings deep molasses notes and moisture.
• 1 large egg: Essential for structure and a soft crumb.
• 1 tsp vanilla extract: Enhances all the flavors with its sweet aroma.
• 1 cup all-purpose flour: Provides the base for tender cookies.
• ½ cup whole wheat flour (optional): Adds nuttiness and wholesome depth.
• 1 tsp baking powder: Gives a light rise.
• ½ tsp baking soda: Works with the acidity to create a soft bite.
• 1 tsp ground cinnamon: Infuses classic warmth and spice.
• ¼ tsp ground nutmeg: Adds a subtle hint of spice complexity.
• ¼ tsp salt: Balances sweetness and enhances flavor.
• ½ cup chopped walnuts or pecans (optional): For extra crunch and nuttiness.
• 4 tbsp unsalted butter: For browning to create the glaze base.
• 1 cup powdered sugar, sifted: To sweeten and thicken the glaze.
• 1–2 tbsp milk or cream: Adjusts glaze consistency to a luscious drizzle.
• ½ tsp vanilla extract: Boosts glaze flavor for that signature finish.
• Pinch of salt: Balances sweetness in the glaze perfectly.

How to Make Zucchini Bread Cookies with Brown Butter Glaze Recipe

Step 1: Preheat and Prepare

Begin by heating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat to ensure your cookies bake evenly and release effortlessly. These small details really make the baking process smoother and more enjoyable.

Step 2: Prepare the Zucchini

Grate one cup of zucchini using a box grater, then squeeze out the excess moisture using a clean kitchen towel or paper towels. This step is crucial because too much moisture can make the cookies soggy instead of tender and just right.

Step 3: Mix the Wet Ingredients

In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth and creamy. Then beat in the egg and vanilla extract until the mixture is fully combined. Finally, stir in the shredded zucchini, making sure it’s evenly distributed. This wet mixture is where so much flavor and moisture begins.

Step 4: Combine the Dry Ingredients

In another bowl, whisk together all-purpose flour, whole wheat flour if you’re using it, baking powder, baking soda, cinnamon, nutmeg, and salt. This blend of dry ingredients brings body, flavor, and just the right lift to your cookies.

Step 5: Bring It All Together

Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing, as this can toughen your cookies. If you’re including nuts for an extra crunch, fold them in here gently but thoroughly.

Step 6: Scoop and Bake

Using a spoon or cookie scoop, drop rounded tablespoons of dough onto your prepared baking sheet, spacing them about 2 inches apart. Press each scoop down slightly with the back of a spoon to help them bake evenly. Pop them in the oven and bake for 10 to 12 minutes until the edges are lightly golden and the tops spring back when touched.

Step 7: Cool the Cookies

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This resting period allows them to firm up while still maintaining that wonderful softness inside.

Step 8: Make the Brown Butter Glaze

In a small saucepan, melt the butter over medium heat. Keep swirling the pan occasionally as you watch for the butter to turn a beautiful golden brown and develop a nutty aroma — this usually takes about 3 to 5 minutes. Remove the pan from heat and let it cool slightly before whisking in the powdered sugar, 1 tablespoon of milk or cream, vanilla extract, and a pinch of salt. Add more milk little by little until the glaze is perfectly drizzleable.

Step 9: Glaze the Cookies

Once your cookies have cooled completely, drizzle the luscious brown butter glaze generously over the tops. For an extra touch, sprinkle with toasted nuts or a light dusting of cinnamon. This final step transforms a great cookie into something truly unforgettable.

How to Serve Zucchini Bread Cookies with Brown Butter Glaze Recipe

Garnishes

A simple sprinkle of chopped toasted walnuts or pecans adds visual appeal and a delightful crunch. You could also dust the cookies lightly with ground cinnamon or a tiny pinch of nutmeg to enhance their warm spice notes. These small finishing touches turn every bite into a cozy experience.

Side Dishes

These cookies pair beautifully with a warm cup of coffee or a spiced chai latte, making your snack time feel like a special occasion. If you want to serve them as part of a brunch spread, complement them with fresh fruit or a creamy yogurt parfait to balance the sweetness.

Creative Ways to Present

Arrange the cookies on a rustic wooden board with clusters of fresh herbs like mint or rosemary for a vibrant pop of green. If serving at a gathering, stack them on pretty plates tied with twine or place them in decorative tins for an inviting, homemade gift feel. They also look darling nestled beside a small bowl of extra brown butter glaze for dipping.

Make Ahead and Storage

Storing Leftovers

Keep any leftover cookies in an airtight container at room temperature for up to 3 days. The glaze will stay lovely but might firm up a bit, which only makes them more fun to nibble on. If you want to extend their freshness, refrigerate them for up to a week—just bring to room temperature before enjoying.

Freezing

These cookies freeze wonderfully. Place them in a single layer on a baking sheet to freeze solid before transferring into a freezer-safe container or bag. They will keep well frozen for up to three months. When you’re ready to eat, thaw them gently at room temperature for a treat that tastes freshly baked.

Reheating

If you want to refresh the cookies’ soft texture and warm the glaze slightly, pop them in a 300°F oven for 5 to 7 minutes. Alternatively, a quick 10-second zap in the microwave can make the brown butter glaze melt just a bit for extra indulgence. Be careful not to overdo it, so you maintain their perfect bite.

FAQs

Can I use yellow squash instead of zucchini?

Absolutely! Yellow squash works just as well in this recipe since its mild flavor and moisture content are similar to zucchini, keeping those tender crumbs and wonderful texture.

Do I have to use whole wheat flour?

Nope, the whole wheat flour is optional. It adds a lovely nuttiness and a bit more fiber, but all-purpose flour alone creates deliciously soft cookies too.

How do I prevent the zucchini from making the cookies soggy?

Squeezing out as much moisture as possible from the shredded zucchini is key. Using a clean kitchen towel or paper towels to press out water will help maintain the perfect cookie consistency.

Is the brown butter glaze difficult to make?

Not at all! Making brown butter is simple if you keep a close eye and swirl the butter frequently. The rest is just whisking in powdered sugar and a few additions. It’s utterly worth the extra step for the amazing flavor it adds.

Can I skip the nuts in this recipe?

You can definitely skip the nuts if you prefer or have allergies. The cookies will still be deliciously moist, tender, and packed with those cozy zucchini bread spices.

Final Thoughts

I truly hope you give this Zucchini Bread Cookies with Brown Butter Glaze Recipe a chance—it’s one of those special treats that feels both comforting and a little elevated. Perfect for sharing or savoring solo with your favorite beverage, these cookies turn humble ingredients into something magical. Happy baking and even happier nibbling!

Zucchini Bread Cookies with Brown Butter Glaze Recipe

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• Author: admin
• Total Time: 40 minutes
• Yield: 18 servings 1x
• Diet: Vegetarian

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Description

Delightfully soft and moist zucchini bread cookies enhanced with warm spices and chopped nuts, topped with a rich, nutty brown butter glaze. These cookies combine the wholesome texture of zucchini bread with the fun bite-sized treat of a cookie, perfect for snacking or dessert.

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Ingredients

Scale 1x2x3x

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

• 4 tbsp unsalted butter
• 1 cup powdered sugar, sifted
• 1–2 tbsp milk or cream
• ½ tsp vanilla extract
• Pinch of salt

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Instructions

1. 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 ensure even baking.
2. Prepare the Zucchini: Shred the zucchini using a box grater and then wrap it in a kitchen or paper towel to squeeze out as much moisture as possible; this prevents sogginess in the cookies.
3. Mix Wet Ingredients: In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until the mixture is smooth and creamy. Then, beat in the egg and vanilla extract until fully incorporated. Next, stir in the prepared shredded zucchini evenly.
4. 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 to distribute the leavening and spices evenly throughout.
5. Mix Dry and Wet: Gradually add the dry ingredients to the wet zucchini mixture, stirring gently just until combined to avoid overmixing, which can make the cookies tough.
6. Add Nuts: Fold in the chopped walnuts or pecans if using, to add a delightful crunch and nutty flavor.
7. Scoop & Bake: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing each about 2 inches apart. Flatten each cookie slightly with the back of a spoon to encourage even baking. Bake for 10–12 minutes or until the edges turn lightly golden and a gentle press on the tops causes them to spring back.
8. Cool Cookies: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, ensuring they set properly and hold their shape.
9. Make Brown Butter Glaze: In a small saucepan over medium heat, melt the butter and continue cooking, swirling the pan occasionally until the butter turns golden brown and emits a nutty aroma, about 3–5 minutes. Remove from heat and let it cool slightly.
10. Prepare Glaze: Whisk the browned butter with sifted powdered sugar, 1 tablespoon of milk or cream, vanilla extract, and a pinch of salt until smooth. Add more milk, one teaspoon at a time, until the glaze achieves a drizzleable consistency.
11. Glaze the Cookies: Drizzle the brown butter glaze generously over the cooled cookies. For an optional touch, sprinkle toasted nuts or a light dusting of cinnamon on top to enhance flavor and presentation.

Notes

• Be sure to squeeze out as much moisture as possible from the zucchini to avoid soggy cookies.
• Whole wheat flour adds nuttiness but can be omitted or replaced with all-purpose flour for a lighter texture.
• The brown butter glaze adds rich flavor but can be omitted for a simpler cookie.
• Cookies are best stored in an airtight container at room temperature for up to 3 days.
• To toast nuts, spread them on a baking sheet and bake at 350°F for 5–7 minutes, stirring halfway through.
• Adjust glaze thickness by adding milk slowly to achieve your preferred drizzle consistency.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American