Zucchini Bread Cookies with Brown Butter Glaze

These Zucchini Bread Cookies with Brown Butter Glaze are soft, spiced, and filled with warm flavors of cinnamon and nutmeg. The addition of brown butter glaze takes them to the next level, adding a rich, nutty sweetness that perfectly complements the tender cookies. They’re a fantastic way to use up extra zucchini and make for a delightful treat with coffee or tea.

Why I Love This Recipe

I love how these cookies capture the cozy flavors of zucchini bread but in a handheld, snackable form. They’re moist, lightly spiced, and just sweet enough. The brown butter glaze adds an irresistible depth of flavor, making these cookies feel extra special. Plus, they’re a great way to sneak in some veggies while enjoying a delicious treat.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cookies:

1 cup shredded zucchini (squeeze out excess moisture)

½ cup unsalted butter, melted

½ cup granulated sugar

1 large egg

½ cup brown sugar, packed

1 tsp vanilla extract

1 cup all-purpose flour

½ cup whole wheat flour (optional, for added nuttiness)

1 tsp baking powder

½ tsp baking soda

1 tsp ground cinnamon

¼ tsp ground nutmeg

¼ tsp salt

½ cup chopped walnuts or pecans (optional)

For the Brown Butter Glaze:

4 tbsp unsalted butter

1 cup powdered sugar, sifted

1–2 tbsp milk or cream

½ tsp vanilla extract

Pinch of salt

Directions

Preheat & Prep:

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.

Prepare the Zucchini:

Shred the zucchini using a box grater, then squeeze out excess moisture using a clean kitchen towel or paper towels. Set aside.

Mix Wet Ingredients:

In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Beat in the egg and vanilla extract until fully combined. Stir in the shredded zucchini.

Combine Dry Ingredients:

In a separate bowl, whisk together the all-purpose flour, whole wheat flour (if using), baking powder, baking soda, cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Fold in nuts if using.

Scoop & Bake:

Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten slightly with the back of a spoon. Bake for 10–12 minutes, or until the edges are lightly golden and the tops spring back when touched. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Make the Brown Butter Glaze:

In a small saucepan, melt the butter over medium heat. Continue cooking, swirling occasionally, until the butter turns golden brown and smells nutty (about 3–5 minutes). Remove from heat and let cool slightly. Whisk in the powdered sugar, 1 tablespoon of milk or cream, vanilla extract, and a pinch of salt. Add more milk, 1 teaspoon at a time, until the glaze reaches a drizzleable consistency.

Glaze the Cookies:

Drizzle the brown butter glaze generously over the cooled cookies. For extra flair, sprinkle with toasted nuts or a dusting of cinnamon.

Servings and Timing

Prep Time: 20 minutes

Cooking Time: 20 minutes

Total Time: 40 minutes

Servings: 18–20 cookies

Calories: 160 kcal per cookie

Variations

Chocolate Twist: Add ½ cup of chocolate chips to the dough for a sweeter, more indulgent version.

Nut-Free Option: Skip the nuts if preferred, or substitute with sunflower seeds for a crunch.

Maple Glaze: Replace the milk in the glaze with maple syrup for a deeper, caramel-like sweetness.

Coconut Flavor: Add ¼ cup of shredded coconut to the dough for a tropical touch.

Vegan Option: Use a flax egg (1 tbsp ground flaxseed + 2.5 tbsp water) and dairy-free butter/milk for a plant-based version.

Storage & Reheating

Room Temperature: Store cookies in an airtight container for up to 3 days.

Refrigerator: Keep in an airtight container for up to a week. Let them come to room temperature before serving.

Freezer: Freeze unglazed cookies for up to 3 months. When ready to eat, thaw at room temperature and glaze before serving.

Reheating: If you prefer them warm, microwave for 10–15 seconds to soften the texture.

Related Recipes:

• Zucchini Cake
• Cinnamon Roll Zucchini Bread
• Blueberry Zucchini Bread

FAQs

How do I prevent my cookies from becoming too soft?

Squeezing out the excess moisture from the zucchini is key to preventing overly soft cookies. If the dough still feels too wet, add a tablespoon of flour.

Can I make these cookies gluten-free?

Yes, substitute the all-purpose and whole wheat flour with a gluten-free 1:1 baking blend. Ensure the texture isn’t too wet before baking.

What can I use instead of brown butter glaze?

A simple powdered sugar glaze, cream cheese frosting, or even a drizzle of honey works well if you want an alternative topping.

Can I use frozen zucchini?

Yes, but make sure to thaw and squeeze out all excess moisture before adding it to the batter.

Why are my cookies spreading too much?

If the cookies spread too much, the butter may be too warm. Try chilling the dough for 20 minutes before baking to help maintain their shape.

Conclusion

These zucchini bread cookies with brown butter glaze are the perfect balance of soft, spiced, and sweet. They’re a wonderful way to use up fresh zucchini while creating a treat that’s both comforting and flavorful. Whether enjoyed with a morning coffee or as an afternoon snack, these cookies are sure to become a favorite. Give them a try, and I guarantee they won’t last long.

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