Description
Delight in these moist and flavorful Zucchini Bread Cookies, enhanced with a rich brown butter glaze. Combining the moistness of shredded zucchini with warm spices and a nutty crunch, these cookies offer a perfect balance of sweetness and texture. The brown butter glaze adds a luscious finishing touch, making these treats ideal for any occasion.
Ingredients
Scale
Cookie Dough
- 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
- Prepare Zucchini: Start by shredding the zucchini and then squeeze out as much excess moisture as possible using a clean kitchen towel or cheesecloth. This step ensures your cookies won’t be soggy and helps achieve the perfect texture.
- Mix Wet Ingredients: In a large mixing bowl, combine the melted unsalted butter with granulated sugar and brown sugar until smooth. Beat in the egg and vanilla extract until fully incorporated, creating a creamy and fragrant base for the dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, whole wheat flour (if using), baking powder, baking soda, ground cinnamon, nutmeg, and salt. This blend of dry ingredients will provide structure and warmth to the cookies.
- Form the Dough: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the shredded zucchini and chopped nuts gently to evenly distribute without overmixing.
- Scoop and Bake: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Using a cookie scoop or spoon, drop 1 to 1.5 tablespoons of dough per cookie onto the sheet, spacing them about 2 inches apart. Bake for approximately 18–20 minutes or until the edges are lightly golden and a toothpick inserted in the center comes out clean.
- Prepare Brown Butter Glaze: While the cookies bake, melt the 4 tablespoons of unsalted butter in a small saucepan over medium heat. Continue cooking, swirling the pan occasionally, until the butter turns golden brown and emits a nutty aroma (about 5 minutes). Remove from heat and let cool slightly. Stir in sifted powdered sugar, milk or cream (start with 1 tablespoon and add more if needed), vanilla extract, and a pinch of salt until smooth and pourable.
- Glaze the Cookies: Once the cookies have cooled completely on a wire rack, drizzle the brown butter glaze generously over the top. Allow the glaze to set for about 10–15 minutes before serving to enjoy a rich, sweet finish.
Notes
- For best results, use freshly shredded zucchini and ensure it is well-drained to prevent soggy cookies.
- Whole wheat flour adds nuttiness and texture but can be replaced entirely with all-purpose flour for a lighter cookie.
- Feel free to substitute walnuts with pecans or omit nuts entirely to customize texture.
- The brown butter glaze can be adjusted in consistency by adding more or less milk or cream depending on desired thickness.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate to extend freshness.
- Allow cookies to cool completely before glazing to prevent melting or sliding of the glaze.
