• Preheat oven to 350°F
• Combine butter and sugars and beat together with an electric mixer for about 2 minutes. Add egg, and vanilla and mix in gently. Then add the zucchini.
• In a separate bowl combine the flour, salt, baking soda, and cinnamon and whisk together. 
• Gently combine the dry with the wet, and mix to combine. 
• On a baking sheet lined with parchment paper, or a baking sheet prepared with cooking spray, use a two-tablespoon scoop to drop the dough onto the cookie sheet. You can fit 9-12 per baking sheet. The dough will be more wet, very similar to zucchini bread batter.
• Bake for 10-12 minutes until edges are set.
• Remove from oven, let cool, and frost with browned butter frosting.

Browned Butter Frosting

• In a small saucepan, heat butter over medium heat. Let the butter melt. Then keep cooking until the butter starts to froth. Once you see some brown bits at the bottom, remove from heat. Let it cool completely to room temperature.
• To the room temperature browned butter, add the powdered sugar and vanilla. Add milk as needed. Whisk by hand (or with an electric mixer) until there are no longer any clumps in the powdered sugar, and mix well.
• Top the cooled cookies with the frosting and enjoy!