Description
These Zucchini Bread Cookies with Brown Butter Glaze are a delightful twist on traditional cookies, combining the moistness of zucchini bread with a sweet and nutty glaze. Perfect for any occasion, these cookies are sure to impress your family and friends!
Ingredients
For the cookies:
- 1 cup shredded zucchini (squeezed dry)
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar (packed)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup chopped walnuts (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 the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix wet ingredients: In a large bowl, cream together softened butter, granulated sugar, and brown sugar. Add egg and vanilla extract, then stir in shredded zucchini.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Gradually add to wet mixture.
- Add nuts and bake: Fold in walnuts, if using. Drop dough onto baking sheet and bake for 10–12 minutes.
- Prepare glaze: Melt butter in a saucepan, then whisk in powdered sugar, milk, and vanilla. Drizzle over cooled cookies.
Notes
- Ensure zucchini is well-drained for best results.
- Nuts can be omitted or substituted with pecans.
