Zucchini Bread Cookies with Brown Butter Glaze

Zucchini Bread Cookies with Brown Butter Glaze Recipe

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Introduction

Bold flavors and warm spices come together beautifully in this Zucchini Bread Cookies with Brown Butter Glaze Recipe, a cozy twist on classic zucchini bread transformed into soft, tender cookies. If you love desserts that balance sweetness with comforting spice, these zucchini cookies with brown butter icing deliver a nostalgic, homemade taste with a gourmet finish. The brown butter glaze creates a nutty richness that pairs perfectly with the moist texture of the cookie base, making every bite melt-in-your-mouth delicious.

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This recipe blends the charm of glazed zucchini bread cookies with the ease of a drop cookie, making it ideal for home bakers, fall dessert lovers, and anyone looking for a unique spin on traditional comfort treats. Whether you’re baking for family, holidays, or simple afternoon snacking, these cookies guarantee warm aromas, irresistible softness, and a flavor profile your kitchen will thank you for.

Why You’ll Love This Recipe

  • Melt-in-your-mouth texture thanks to fresh shredded zucchini.

  • Rich brown butter glaze adds gourmet bakery-style depth.

  • Simple pantry ingredients—no mixer required.

  • Ready in under 25 minutes, perfect for busy bakers.

  • Warmly spiced and comforting, ideal for fall and holiday gatherings.

  • Kid-friendly, freezer-friendly, and great for gifting.

  • Healthier feel thanks to zucchini moisture and optional whole wheat flour.

  • Customizable flavor options, from nuts to added spices.

 Ingredients

Cookies

  • 1 cup shredded zucchini (moisture squeezed out)

  • ½ cup unsalted butter, melted

  • ½ cup granulated sugar

  • ½ cup packed brown sugar

  • 1 large egg

  • 1 tsp vanilla extract

  • 1 cup all-purpose flour

  • ½ cup whole wheat flour (optional)

  • 1 tsp baking powder

  • ½ tsp baking soda

  • 1 tsp ground cinnamon

  • ¼ tsp 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

  • Pinch of salt

Ingredient Notes

  • Zucchini adds moisture and softness — squeeze aggressively to avoid soggy cookies.

  • Whole wheat flour provides nuttiness and structure.

  • Cinnamon + nutmeg recreate classic zucchini bread flavor.

  • Brown butter elevates the glaze with caramelized richness.

 How to Make It (Step-by-Step)

1. Preheat

Heat oven to 350°F (175°C) and line a baking sheet.

2. Prepare Zucchini

Shred and squeeze out moisture — too much water will flatten cookies.

3. Mix Wet Ingredients

Combine melted butter, sugars, egg, vanilla. Stir in zucchini.

4. Combine Dry Mix

Whisk flours, baking powder, baking soda, cinnamon, nutmeg, and salt.

5. Mix Dough

Fold dry mix into the wet mixture. Avoid overmixing to keep cookies tender.

6. Add Nuts

Fold in walnuts or pecans if using.

7. Scoop & Bake

Drop dough (tablespoon-sized) onto the sheet.
Bake 10–12 minutes until edges are lightly golden.

8. Cool

Let cookies cool 5 minutes, then transfer to a rack.

9. Make the Brown Butter Glaze

Brown butter in a saucepan until golden and nutty. Whisk in powdered sugar, milk, vanilla, and salt.

10. Glaze

Drizzle over cooled cookies. The glaze sets beautifully in minutes.

Zucchini Bread Cookies with Brown Butter Glaze

 Pro Tips

❓ How do you keep zucchini cookies from getting soggy?

Squeeze the shredded zucchini very well. Excess moisture prevents structure.

❓ Can I freeze Zucchini Bread Cookies?

Yes! Freeze baked cookies (unglazed) for up to 3 months. Glaze after thawing.

❓ Why brown the butter for the glaze?

Browning butter caramelizes milk solids, creating a deeper nutty flavor that enhances the overall cookie richness.

❓ Can I make these cookies gluten-free?

Use a 1:1 gluten-free baking flour and add an extra tablespoon for structure.

 Best Ways to Serve

  • With hot tea, chai, or cinnamon latte.

  • As a fall dessert board addition with pumpkin treats.

  • Paired with ice cream for a warm–cold contrast.

 Nutrition (Per Cookie – Approx.)

  • Calories: 142

  • Carbs: 19g

  • Fat: 6g

  • Protein: 2g

  • Sugar: 13g

  • Fiber: 1g

Actual values vary by glaze amount and nut additions.

 Storage & Leftovers

  • Room temperature: 3–4 days in airtight container

  • Refrigerator: 1 week

  • Freezer: Up to 3 months (best unglazed)

 Variations

  • Chocolate Chip Zucchini Cookies – Add ½ cup mini chips.

  • Maple Glaze Version – Swap milk for maple syrup.

  • Vegan Option – Use vegan butter + flax egg.

  • Extra Spiced – Add cardamom or clove for deeper warmth.

  • Cranberry Zucchini Cookies – Add ⅓ cup dried cranberries.

 FAQs

Can I use frozen zucchini?

Yes, but thaw and squeeze very thoroughly.

Is this recipe kid-friendly?

Absolutely — the zucchini becomes invisible in both texture and flavor.

Can I double the recipe?

Yes. It scales perfectly without adjustments.

 Conclusion

This Zucchini Bread Cookies with Brown Butter Glaze Recipe is a cozy, bakery-quality treat blending tender texture with warm, spiced sweetness and a rich, drizzled finish. Whether you bake them for fall, holidays, or a comforting dessert moment, they deliver nostalgic flavor with every soft bite.