Description
Soft and flavorful zucchini bread cookies topped with a decadent brown butter glaze. These cookies are perfect for a sweet treat with a twist of zucchini goodness.
Ingredients
Scale
For the cookies:
- 1/2 cup unsalted butter (softened)
- 1/2 cup brown sugar (packed)
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup finely shredded zucchini (patted dry)
- 1/2 cup old-fashioned oats
- 1/4 cup chopped walnuts or pecans (optional)
For the brown butter glaze:
- 1/4 cup unsalted butter
- 1 cup powdered sugar
- 1–2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven: Preheat oven to 350°F (177°C) and line a baking sheet with parchment paper.
- Mix wet ingredients: In a large bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the egg and vanilla.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, cinnamon, and salt. Gradually add dry ingredients to the wet mixture until combined.
- Add mix-ins: Fold in zucchini, oats, and nuts if using. Drop tablespoon-sized scoops of dough onto the prepared baking sheet.
- Bake: Bake for 10–12 minutes, or until lightly golden and set. Cool on the pan for 5 minutes, then transfer to a wire rack.
- Make glaze: For the glaze, melt butter until golden, then whisk in powdered sugar, vanilla, and milk until drizzling consistency. Drizzle over cookies.
Notes
- Make sure the zucchini is squeezed dry to avoid soggy cookies.
- These cookies freeze well—glaze after thawing for best texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 11g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
