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Fudgy Zucchini Cookies Recipe with Easy Brown Butter Chocolate Drizzle

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These fudgy zucchini cookies are moist, dense yet tender, with a chewy texture and a rich, brownie-like interior, topped with a nutty brown butter chocolate drizzle for a decadent finish.

Ingredients

Scale
  • 1 ¾ cups (220 g) all-purpose flour
  • ¼ cup (25 g) unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (113 g) unsalted butter, softened
  • ¾ cup (150 g) granulated sugar
  • ¼ cup (50 g) packed brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup grated zucchini (about 1 medium zucchini), squeezed dry but still moist
  • ½ cup (90 g) semi-sweet chocolate chips
  • For the brown butter chocolate drizzle:
  • ¼ cup (56 g) unsalted butter, browned
  • ½ cup (90 g) semi-sweet chocolate chips, melted into browned butter

Instructions

  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Grate the zucchini finely and squeeze out as much moisture as possible using a kitchen towel or cheesecloth.
  3. In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside.
  4. In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.
  5. Beat in the eggs one at a time, then stir in the vanilla extract until the batter is glossy and smooth.
  6. Gradually fold the dry ingredients into the wet ingredients until just combined, avoiding overmixing.
  7. Fold in the squeezed zucchini and semi-sweet chocolate chips evenly through the batter.
  8. Drop rounded tablespoons of batter onto the prepared baking sheet, spacing about 2 inches apart.
  9. Bake for 12-15 minutes until edges are set but centers remain soft. Cookies will firm up as they cool.
  10. While cookies bake, melt the butter in a small saucepan over medium heat until golden brown and nutty, about 5 minutes.
  11. Remove from heat and stir in the semi-sweet chocolate chips until smooth and glossy.
  12. Once cookies have cooled for about 10 minutes, drizzle the brown butter chocolate over each cookie using a spoon or piping bag.
  13. Let the drizzle set before serving.

Notes

Grate zucchini finely and squeeze out excess moisture to avoid soggy cookies. Do not overmix the batter to keep cookies tender. Bake until edges are set but centers remain soft for fudginess. Brown butter carefully to avoid burning and drizzle while warm for a glossy finish. Cookies can be stored at room temperature for up to 3 days or frozen for up to 2 months without drizzle.

Nutrition

Keywords: zucchini cookies, fudgy cookies, brown butter chocolate drizzle, chocolate zucchini cookies, easy dessert, moist cookies, vegetable cookies

Find it online: https://tempotaste.com/fudgy-zucchini-cookies-recipe-with-easy-brown-butter-chocolate-drizzle/