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Moist Shredded Zucchini Cookies with Brown Butter Frosting

moist shredded zucchini cookies - featured image
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These soft, tender zucchini cookies are moist thanks to shredded zucchini and topped with a rich, nutty brown butter frosting. A comforting and delicious treat that sneaks veggies into dessert.

Ingredients

Scale
  • 1 cup (125g) all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon (adjust to taste)
  • ½ cup (100g) granulated sugar
  • ½ cup (110g) packed light brown sugar
  • ½ cup (115g) unsalted butter, softened
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups (about 180g) shredded zucchini (squeeze out excess moisture for best texture)
  • 6 tablespoons (85g) unsalted butter (for frosting)
  • 1 ½ cups (180g) powdered sugar, sifted
  • 2 tablespoons heavy cream (or milk)
  • ½ teaspoon pure vanilla extract (for frosting)
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats. Set aside.
  2. Shred zucchini using a box grater or food processor. Place in a clean kitchen towel and squeeze gently to remove excess moisture.
  3. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. Set aside.
  4. In a large bowl, beat softened butter, granulated sugar, and brown sugar with an electric mixer until fluffy, about 2-3 minutes.
  5. Beat in egg and vanilla extract until combined.
  6. Gradually add dry ingredients to wet mixture, mixing on low until just combined. Fold in shredded zucchini gently with a spatula.
  7. Drop dough by tablespoonfuls onto prepared baking sheets spaced about 2 inches apart. Flatten slightly with back of scoop or fingers.
  8. Bake for 10-12 minutes, until edges are lightly golden but centers still look soft. Do not overbake.
  9. Let cookies cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely before frosting.
  10. To make frosting, melt butter in a small saucepan over medium heat, stirring constantly until it foams and turns golden amber with a nutty aroma, about 4-6 minutes. Remove from heat immediately.
  11. Transfer browned butter to a bowl and let cool slightly. Whisk in powdered sugar, heavy cream, vanilla extract, and salt until smooth and spreadable. Add more cream if too thick.
  12. Once cookies are completely cool, spread frosting generously on top.

Notes

Squeeze out excess moisture from shredded zucchini to avoid soggy cookies. Brown butter carefully using a light-colored pan and stir constantly to prevent burning. Do not overbake cookies; they should be soft in the center when removed. Frosting can be made a day ahead and refrigerated; whisk before using. For gluten-free option, substitute flour with almond or oat flour. For dairy-free, use coconut oil and coconut cream.

Nutrition

Keywords: zucchini cookies, brown butter frosting, moist cookies, shredded zucchini, easy cookies, vegetable dessert, soft cookies, fall baking

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