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Moist Shredded Zucchini Cookies Recipe with Easy Brown Butter Frosting

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These soft, moist zucchini cookies are spiced with cinnamon and nutmeg and topped with a rich, nutty brown butter frosting. A nostalgic treat that balances veggie sweetness with a luscious frosting.

Ingredients

Scale
  • 1 ½ cups shredded zucchini (about 1 medium zucchini, unpeeled)
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • ½ cup packed brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup unsalted butter (for browning)
  • 2 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 2–3 tablespoons whole milk or cream
  • Pinch of salt

Instructions

  1. Shred 1 ½ cups of zucchini using a box grater or food processor. Place shredded zucchini in a clean kitchen towel and squeeze gently to remove excess water.
  2. In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 1 teaspoon cinnamon, and ¼ teaspoon nutmeg. Set aside.
  3. In a large bowl, beat ½ cup softened butter with 1 cup granulated sugar and ½ cup packed brown sugar until light and fluffy, about 3-4 minutes with an electric mixer.
  4. Beat in 2 room temperature eggs one at a time, then stir in 1 teaspoon vanilla extract.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding with a spatula just until combined.
  6. Gently fold the shredded zucchini into the batter, distributing it evenly without overworking.
  7. Using a tablespoon or cookie scoop, drop rounded spoonfuls onto parchment-lined baking sheets, spacing about 2 inches apart.
  8. Bake at 350°F (175°C) for 12-15 minutes, or until edges turn golden and a toothpick inserted comes out with moist crumbs.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  10. Melt ½ cup unsalted butter in a small saucepan over medium heat, stirring frequently until browned with a nutty aroma and golden color, about 5 minutes. Remove from heat and cool slightly.
  11. In a bowl, whisk powdered sugar, 1 teaspoon vanilla extract, pinch of salt, and 2 tablespoons milk; slowly add the browned butter until smooth. Adjust milk to reach spreadable consistency.
  12. Spread the brown butter frosting generously on each cooled cookie.

Notes

Squeeze out excess moisture from shredded zucchini to avoid soggy cookies. Brown butter carefully to avoid burning. Frost cookies only when fully cooled. Adjust milk in frosting for desired consistency. Cookies can be frozen unfrosted or frosted; thaw before serving.

Nutrition

Keywords: zucchini cookies, brown butter frosting, moist cookies, easy dessert, spiced cookies, nostalgic recipe

Find it online: https://milacook.com/moist-shredded-zucchini-cookies-recipe-with-easy-brown-butter-frosting/