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.
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
- 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 ensure even baking.
- 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.
- 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.
- 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.
- 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.
- Add Nuts: Fold in the chopped walnuts or pecans if using, to add a delightful crunch and nutty flavor.
- 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.
- 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.
- 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.
- 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.
- 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
