If you’re on the lookout for a delightful twist on classic zucchini bread, then you’ve just hit the jackpot with this Zucchini Bread Cookies with Brown Butter Glaze Recipe. These cookies combine the moist, tender texture of zucchini bread with the convenience and fun of a handheld treat, topped with a luscious, nutty brown butter glaze that truly elevates every bite. They’re a perfect blend of sweet, spiced, and slightly nutty flavors, making them an irresistible snack or dessert that you’ll want to bake again and again.
Ingredients You’ll Need
This recipe shines because of its simple, wholesome ingredients that each bring something special to the table—from the naturally moist shredded zucchini to the rich, nutty brown butter glaze. Every component balances flavor, texture, and just the right amount of sweetness, ensuring your cookies come out perfectly every time.
- 1 cup shredded zucchini (squeeze out excess moisture): The star ingredient that keeps cookies moist and tender without adding extra fat.
- ½ cup unsalted butter, melted: Provides richness and helps blend the dough smoothly.
- ½ cup granulated sugar: Adds sweetness and helps create a tender crumb.
- ½ cup brown sugar, packed: Brings a deeper, caramel-like sweetness and moisture.
- 1 large egg: Binds all the ingredients together while adding structure.
- 1 tsp vanilla extract: Enhances all other flavors with Warm, sweet notes.
- 1 cup all-purpose flour: Forms the base of the dough for the right texture.
- ½ cup whole wheat flour (optional, for added nuttiness): Adds a slight nuttiness and a wholesome texture.
- 1 tsp baking powder: Ensures the cookies rise beautifully and become fluffy.
- ½ tsp baking soda: Reacts with acidity for lightness and tenderness.
- 1 tsp ground cinnamon: Infuses the cookies with warm, spiced flavor.
- ¼ tsp ground nutmeg: Adds subtle aromatic depth.
- ¼ tsp salt: Balances out sweetness and enhances overall flavor.
- ½ cup chopped walnuts or pecans (optional): Introduce crunch and nutty richness.
- 4 tbsp unsalted butter (for glaze): Browned for a rich, toasty flavor that’s pure magic in the glaze.
- 1 cup powdered sugar, sifted: Creates a smooth, sweet glaze.
- 1–2 tbsp milk or cream: Adjusts glaze thickness for perfect drizzling.
- ½ tsp vanilla extract (for glaze): Adds a comforting aroma and flavor.
- Pinch of salt (for glaze): Balances sweetness and highlights the brown butter’s nuttiness.
How to Make Zucchini Bread Cookies with Brown Butter Glaze Recipe
Step 1: Prepare the Zucchini
Start by shredding your zucchini finely and then squeeze out as much excess moisture as you can. This step is key for achieving that perfect cookie texture without sogginess—trust me, it makes all the difference.
Step 2: Mix the Wet Ingredients
In a large bowl, combine the melted butter with both sugars until they’re nicely blended. Then whisk in the egg and vanilla extract until everything is smooth and glossy. This wet mixture will provide the tender, rich foundation for your cookies.
Step 3: 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. This flavorful dry mix adds structure and the signature warm spices that make these cookies so irresistible.
Step 4: Bring It All Together
Gently fold your shredded zucchini into the wet mixture, then gradually add the dry ingredients until just combined. If you’re including nuts, stir them in at this point for added texture and flavor. Be careful not to overmix to keep your cookies soft and tender.
Step 5: Bake the Cookies
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Using a cookie scoop or tablespoon, drop dough balls about 2 inches apart since they’ll spread slightly. Bake for 18 to 20 minutes or until edges are golden and centers are set. Let them cool on the baking sheets briefly before transferring to a rack.
Step 6: Make the Brown Butter Glaze
While the cookies are cooling, brown your 4 tablespoons of butter over medium heat until it smells nutty and turns a beautiful golden color—watch it carefully to avoid burning! Remove from heat and stir in powdered sugar, milk or cream (start with 1 tablespoon), vanilla, and a pinch of salt until smooth. Add a bit more milk if needed to reach a pourable consistency.
Step 7: Glaze the Cookies
Drizzle the luscious brown butter glaze over the cooled cookies using a spoon or a piping bag for a pretty finish. Allow the glaze to set for about 10 minutes before serving, so it develops a slight sheen and mellow sweetness.
How to Serve Zucchini Bread Cookies with Brown Butter Glaze Recipe
Garnishes
Sprinkle a few finely chopped toasted nuts or a light dusting of cinnamon on top for an inviting look and a touch of extra flavor. A tiny pinch of flaky sea salt over the glaze provides a delightful salty contrast that’ll keep you reaching for more.
Side Dishes
These cookies pair wonderfully with a cup of strong coffee or a warm chai latte, highlighting the cinnamon and nutmeg notes. For a wholesome snack, enjoy them with fresh fruit or a dollop of Greek yogurt for a balanced treat that satisfies all your cravings.
Creative Ways to Present
For gifting or special occasions, stack the cookies in a pretty jar tied with twine and a sprig of fresh herb like rosemary. You could also sandwich the glaze between two cookies for a decadent, portable snack or drizzle extra glaze and sprinkle edible flowers for a charming finishing touch.
Make Ahead and Storage
Storing Leftovers
Keep your zucchini bread cookies fresh by storing them in an airtight container at room temperature for up to 3 days. This helps preserve their tender texture and keeps the brown butter glaze gently moist and flavorful.
Freezing
These cookies freeze beautifully either before or after glazing. Place them in a single layer on a baking sheet first, freeze until firm, then transfer to a freezer-safe bag or container. When ready to enjoy, thaw overnight at room temperature for a quick, homemade treat any time.
Reheating
If you want to enjoy these cookies with a warmed glaze experience, gently microwave them for 10–15 seconds or warm in a 300°F oven for 5 minutes. This makes the brown butter glaze melty and irresistible once again without drying out the cookie.
FAQs
Can I use zucchini without squeezing out the moisture?
Squeezing out excess moisture is crucial for this recipe because too much water content can make the cookies soggy and affect their texture. It’s a small extra step that really makes a huge difference in the final product.
Is whole wheat flour necessary?
Whole wheat flour is optional but recommended if you want to add a hint of nuttiness and a slightly heartier texture. You can simply use all all-purpose flour if you prefer a lighter cookie.
Can I substitute the brown sugar?
Brown sugar adds moisture and depth of flavor to the cookies. If you need a substitute, try coconut sugar or add a bit of molasses to white sugar, but the flavor and texture might vary slightly.
How do I know when the brown butter is ready?
Brown butter smells nutty and looks golden amber. Watch carefully as the milk solids toast and begin to brown—remove from heat immediately to prevent burning. It’s a simple yet transformative step for the glaze.
Will these cookies be gluten-free?
This recipe as written is not gluten-free because it contains all-purpose and whole wheat flours. However, you could experiment with gluten-free flour blends suitable for baking, but expect some changes in texture.
Final Thoughts
Now that you have the full scoop on making the Zucchini Bread Cookies with Brown Butter Glaze Recipe, I encourage you to try baking these gems for your next afternoon treat or gathering. They’re a wonderfully unique twist on a beloved classic that will bring smiles and warm, cozy vibes with every bite. Happy baking!
Print
Zucchini Bread Cookies with Brown Butter Glaze Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Zucchini Bread Cookies with Brown Butter Glaze combine the moist, tender qualities of zucchini bread with the convenience and bite-sized pleasure of cookies. Enhanced with warm spices and optional nuts, these cookies are topped with a rich and velvety brown butter glaze that adds a nutty sweetness, perfect for a comforting treat or an afternoon snack.
Ingredients
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 and Prepare: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and allow for even baking.
- Prepare the Zucchini: Grate the zucchini and squeeze out excess moisture using a clean kitchen towel or cheesecloth to avoid soggy cookies and ensure the right texture.
- Mix Wet Ingredients: In a large bowl, combine melted unsalted butter, granulated sugar, and brown sugar. Whisk until smooth and well incorporated. Add the egg and 1 tsp vanilla extract, mixing thoroughly.
- Combine Dry Ingredients: In a separate bowl, sift together all-purpose flour, whole wheat flour (if using), baking powder, baking soda, cinnamon, nutmeg, and salt. Stir well to blend the spices evenly throughout the flour mixture.
- Incorporate Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep cookies tender.
- Add Zucchini and Nuts: Fold in the shredded zucchini and the chopped walnuts or pecans, if using, ensuring even distribution without overworking the dough.
- Scoop and Bake: Using a cookie scoop or tablespoon, drop about 18 scoops of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 18–20 minutes, or until edges are lightly golden and centers are set.
- Cool Cookies: Remove the baking sheets from the oven and allow the cookies to cool there for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare Brown Butter Glaze: In a small saucepan, melt 4 tbsp unsalted butter over medium heat. Continue cooking and swirling the pan occasionally until the butter turns golden brown and gives off a nutty aroma. Remove from heat promptly to prevent burning.
- Glaze Mixture: Transfer the brown butter to a mixing bowl. Stir in the sifted powdered sugar, 1–2 tbsp milk or cream (add gradually to reach desired glaze consistency), ½ tsp vanilla extract, and a pinch of salt. Whisk until smooth and glossy.
- Glaze the Cookies: Using a spoon or small spatula, drizzle or spread the brown butter glaze over the cooled cookies. Allow the glaze to set for about 15 minutes before serving.
Notes
- Make sure to press out as much moisture as possible from the zucchini to prevent the cookies from becoming too wet and losing structure.
- The addition of whole wheat flour adds a lovely nuttiness but can be omitted or substituted with all-purpose flour for a lighter texture.
- Chopped nuts add crunch and flavor but are optional for nut-free diets.
- For a thicker glaze, reduce the amount of milk or cream; for a thinner glaze, add more gradually.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
