If you love zucchini bread, you’ll be thrilled with this twist—Zucchini Bread Cookies with Brown Butter Glaze! These soft, spiced cookies are perfect for satisfying a sweet tooth and making use of that extra zucchini sitting in the fridge. Plus, the addition of the rich brown butter glaze makes them absolutely irresistible.
Ingredients
For the cookies:
1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ cup unsalted butter, softened
½ cup brown sugar, packed
1 large egg
¼ cup granulated sugar
1 teaspoon vanilla extract
1 cup grated zucchini (about 1 medium zucchini), excess moisture squeezed out
½ cup chopped walnuts or pecans (optional)
For the brown butter glaze:
¼ cup unsalted butter
1 cup powdered sugar
1-2 tablespoons milk or cream
½ teaspoon vanilla extract
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Prep oven and ingredients: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Grate zucchini and squeeze out excess moisture using a clean kitchen towel or paper towels.
Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, cinnamon, and salt.
Cream butter and sugars: In a large bowl, beat softened butter, brown sugar, and granulated sugar until fluffy.
Add egg and vanilla: Beat in egg and vanilla extract until combined.
Combine wet and dry: Gradually mix in dry ingredients until just combined. Fold in grated zucchini and nuts if using.
Scoop cookies: Drop tablespoon-sized scoops of dough onto prepared baking sheets, spacing about 2 inches apart.
Bake: Bake for 10-12 minutes or until edges are lightly golden. Let cool on baking sheet for 5 minutes, then transfer to wire racks to cool completely.
Make the brown butter glaze: In a small saucepan, melt butter over medium heat, swirling occasionally. Continue cooking until butter is golden brown and smells nutty (about 3-4 minutes). Remove from heat and let cool slightly. Whisk in powdered sugar, vanilla, and milk until smooth. Adjust consistency with more milk if needed.
Glaze the cookies: Drizzle the brown butter glaze over cooled cookies. Let glaze set before serving.
Servings and Timing
This recipe makes about 24 cookies. You’ll need roughly 15 minutes for prep and 10-12 minutes for baking, so it’s a quick and easy treat that’s ready in under 30 minutes!
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 3 days, but they can last up to a week if kept in the fridge. For reheating, I just pop them in the microwave for 10-15 seconds to warm them up. The glaze stays soft, and the cookies remain moist and delicious!
FAQs
How do I remove excess moisture from the zucchini?
I recommend using a clean kitchen towel or paper towels to squeeze out as much liquid as possible from the grated zucchini. This helps ensure that the cookies don’t end up too soggy.
Can I freeze these cookies?
Yes, you can! I freeze the baked cookies (without the glaze) in an airtight container for up to 3 months. When I’m ready to enjoy them, I just thaw them at room temperature and add the glaze before serving.
Can I use different nuts in this recipe?
Definitely! I’ve used both walnuts and pecans in the past, but you could easily substitute them with your favorite nuts or even skip them entirely if you prefer.
What’s the best way to store the brown butter glaze?
Since the glaze can harden after a while, I usually make it fresh when I’m ready to drizzle it over the cookies. If you have leftover glaze, you can store it in the fridge and gently warm it up before using.
How can I make these cookies spicier?
I love adding a pinch of nutmeg or ginger for extra warmth. It really enhances the flavor and makes these cookies even more cozy and comforting.
Conclusion
Zucchini Bread Cookies with Brown Butter Glaze are an incredible treat that combines the best of both worlds: the moist, tender texture of zucchini bread and the irresistible sweetness of a buttery glaze. Whether you’re looking for a simple snack or something special to share with others, these cookies are sure to become a favorite. They’re quick, easy, and absolutely delicious, making them the perfect addition to any dessert lineup. I hope you enjoy them as much as I do!
📖 Recipe:
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Zucchini Bread Cookies with Brown Butter Glaze
- Total Time: 30 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
These soft, spiced cookies combine the moistness of zucchini bread with a rich, nutty brown butter glaze. Perfect for satisfying your sweet tooth and using up extra zucchini!
Ingredients
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
½ cup unsalted butter, softened
½ cup brown sugar, packed
¼ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup grated zucchini (about 1 medium zucchini), excess moisture squeezed out
½ cup chopped walnuts or pecans (optional)
¼ cup unsalted butter (for glaze)
1 cup powdered sugar
1–2 tablespoons milk or cream
½ teaspoon vanilla extract (for glaze)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Grate zucchini and squeeze out excess moisture using a clean kitchen towel or paper towels.
- In a medium bowl, whisk together flour, baking soda, cinnamon, and salt.
- In a large bowl, beat softened butter, brown sugar, and granulated sugar until fluffy.
- Beat in egg and vanilla extract until combined.
- Gradually mix in dry ingredients until just combined. Fold in grated zucchini and nuts if using.
- Drop tablespoon-sized scoops of dough onto prepared baking sheets, spacing about 2 inches apart.
- Bake for 10-12 minutes or until edges are lightly golden. Let cool on baking sheet for 5 minutes, then transfer to wire racks to cool completely.
- In a small saucepan, melt butter for the glaze over medium heat, swirling occasionally. Continue cooking until butter is golden brown and smells nutty (about 3-4 minutes). Remove from heat and let cool slightly.
- Whisk in powdered sugar, vanilla, and milk until smooth. Adjust consistency with more milk if needed.
- Drizzle the brown butter glaze over cooled cookies. Let glaze set before serving.
Notes
Be sure to squeeze out as much moisture from the zucchini as possible to avoid soggy cookies.
If you prefer, you can substitute the nuts with your favorite variety or skip them entirely.
Store the brown butter glaze in the fridge if you have leftovers, and gently reheat it before using.
For a spicier flavor, add a pinch of nutmeg or ginger to the cookie dough.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
