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Cozy Zucchini Bread Cookies Recipe with Easy Brown Butter Glaze

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These cozy zucchini bread cookies are tender, just sweet enough, and topped with a nutty, caramelized brown butter glaze that makes them a comforting treat perfect for busy days and sweet cravings.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190 g)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ cup unsalted butter, softened (113 g)
  • ¾ cup granulated sugar (150 g)
  • ½ cup brown sugar, packed (110 g)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup finely shredded zucchini, squeezed dry (about 1 medium zucchini)
  • ½ cup chopped walnuts or pecans (optional)
  • ½ cup unsalted butter (113 g) for brown butter glaze
  • 1 cup powdered sugar (120 g), sifted
  • 1–2 tablespoons milk (15–30 ml)
  • ½ teaspoon vanilla extract (for glaze)
  • Pinch of salt (for glaze)

Instructions

  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. Using a box grater, shred one medium zucchini finely. Place the shredded zucchini in a clean kitchen towel or paper towels and squeeze out excess moisture to get about 1 cup (120 g).
  3. In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 1 teaspoon cinnamon, and ¼ teaspoon nutmeg. Set aside.
  4. In a large bowl, cream ½ cup softened unsalted butter with ¾ cup granulated sugar and ½ cup packed brown sugar using an electric mixer or sturdy whisk until light and fluffy, about 3-4 minutes.
  5. Beat in 1 large room temperature egg and 1 teaspoon vanilla extract until fully combined.
  6. Gently fold in the shredded zucchini and optional ½ cup chopped walnuts or pecans.
  7. Slowly add the dry ingredient mixture to the wet ingredients, folding carefully with a spatula just until combined. Avoid overmixing.
  8. Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough about 2 inches apart on the prepared baking sheet.
  9. Bake for 12-15 minutes, or until edges are golden and centers spring back slightly when pressed. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  10. While cookies cool, melt ½ cup unsalted butter in a medium saucepan over medium heat. Swirl often until butter foams and then browns, releasing a nutty aroma (4-6 minutes). Remove from heat and let cool for 3 minutes.
  11. Stir 1 cup powdered sugar into the browned butter gradually, adding 1-2 tablespoons milk and ½ teaspoon vanilla extract to achieve a smooth, pourable consistency. Add a pinch of salt to balance sweetness.
  12. Drizzle the brown butter glaze generously over cooled cookies using a spoon or fork. Let the glaze set for about 20 minutes before serving.

Notes

Squeeze zucchini dry to prevent soggy cookies. Use a light-colored pan for browning butter to monitor color and avoid burning. Fold dough gently to keep cookies tender. Let cookies cool completely before glazing for best results. If glaze thickens, whisk in a splash of milk to loosen.

Nutrition

Keywords: zucchini bread cookies, brown butter glaze, easy cookies, quick dessert, cozy snacks, zucchini recipes, homemade cookies

Find it online: https://tastytuck.com/cozy-zucchini-bread-cookies-recipe-with-easy-brown-butter-glaze/