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Cozy Chocolate Chip Zucchini Cookies Recipe with Easy Brown Butter Frosting

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Velvety and slightly crumbly chocolate chip zucchini cookies with a tender, cakey center and delicate crisp edges, topped with a rich, nutty brown butter frosting. A cozy treat perfect for any occasion.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190 g)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon (optional)
  • ½ cup unsalted butter (113 g), softened
  • ¾ cup granulated sugar (150 g)
  • ½ cup brown sugar, packed (110 g)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups zucchini, finely shredded and squeezed to remove excess moisture
  • 1 cup semisweet chocolate chips (170 g)
  • For the Brown Butter Frosting:
  • ½ cup unsalted butter (113 g)
  • 1 ½ cups powdered sugar (180 g), sifted
  • 1 teaspoon vanilla extract
  • 2–3 tablespoons whole milk or cream (or dairy-free alternative)
  • Pinch of salt

Instructions

  1. Finely shred 1 ½ cups zucchini (about 1 medium zucchini) using a box grater or food processor. Wrap in a clean kitchen towel and squeeze firmly to remove excess water.
  2. In a large bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, and ½ teaspoon ground cinnamon. Set aside.
  3. In a separate bowl, cream ½ cup softened unsalted butter with ¾ cup granulated sugar and ½ cup packed brown sugar using an electric mixer or wooden spoon until light and fluffy, about 3 to 4 minutes.
  4. Beat in 1 large egg and 1 teaspoon vanilla extract until fully combined.
  5. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing.
  6. Gently fold in shredded zucchini and 1 cup semisweet chocolate chips until evenly distributed.
  7. Cover the dough and chill in the refrigerator for at least 30 minutes.
  8. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  9. Using a cookie scoop or tablespoon, drop dough balls about 2 inches apart on the baking sheets.
  10. Bake for 10-12 minutes or until edges are lightly golden and centers are set but still soft.
  11. Let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely before frosting.
  12. To make the brown butter frosting, melt ½ cup unsalted butter in a small saucepan over medium heat, swirling occasionally, until golden brown and nutty aroma develops, about 5-7 minutes. Remove from heat and cool slightly.
  13. Beat in 1 ½ cups powdered sugar, 1 teaspoon vanilla extract, 2-3 tablespoons milk, and a pinch of salt until smooth and spreadable. Adjust milk for desired consistency.
  14. Spread brown butter frosting generously over cooled cookies using a spatula or piping bag.
  15. Let frosting set for about 15 minutes before serving.

Notes

Squeeze out excess moisture from zucchini to prevent soggy cookies. Chill dough to prevent spreading. Use a light-colored pan for browning butter to monitor color changes. Let cookies cool completely before frosting to avoid melting. If dough is too wet, add a tablespoon more flour. Frosting can be refrigerated to firm up if too soft.

Nutrition

Keywords: chocolate chip cookies, zucchini cookies, brown butter frosting, cozy cookies, easy dessert, moist cookies, baking, comfort food

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