Preheat & Prep:

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

Prepare the Zucchini:

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

Mix Wet Ingredients:

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

Combine Dry Ingredients:

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

Scoop & Bake:

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

Make the Brown Butter Glaze:

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

Glaze the Cookies:

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