Chocolate Zucchini Cookies are a rich and fudgy treat that combines the goodness of shredded zucchini with the decadence of chocolate. Moist, chewy, and loaded with cocoa flavor, these cookies are a delicious way to sneak in some veggies while indulging your sweet tooth. Perfect for dessert, snacks, or lunchboxes, these cookies are easy to make and irresistibly good.
Why You’ll Love This Recipe
- Moist and fudgy with the perfect balance of chocolate flavor.
- A creative way to use up extra zucchini.
- Easy to customize with add-ins like chocolate chips or nuts.
- Kid-friendly and a great way to sneak in vegetables.
- Freezer-friendly for long-term storage.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Unsweetened cocoa powder
- Baking soda
- Salt
- Unsalted butter (softened)
- Granulated sugar
- Brown sugar
- Egg
- Vanilla extract
- Shredded zucchini (excess moisture removed)
- Semi-sweet chocolate chips (or dark chocolate chunks)
- Optional add-ins: chopped nuts or white chocolate chips
Directions
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats. - Mix Dry Ingredients:
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside. - Cream Butter and Sugars:
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes. - Add Egg and Vanilla:
Beat in the egg and vanilla extract until well combined. - Incorporate Zucchini:
Fold in the shredded zucchini. - Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix. - Fold in Chocolate Chips:
Stir in the semi-sweet chocolate chips and any optional add-ins. - Scoop and Bake:
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set but the centers still appear soft. - Cool:
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Servings and Timing
- Servings: 24-30 cookies
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 30 minutes
Variations
- Double Chocolate: Add extra chocolate chips or drizzle with melted chocolate for more indulgence.
- Mint Chocolate: Add ½ teaspoon of peppermint extract for a refreshing twist.
- Spiced Cookies: Mix in a pinch of cinnamon or chili powder for a unique flavor.
- Gluten-Free: Use a gluten-free flour blend for a gluten-free version.
- Nutty Twist: Fold in chopped pecans, walnuts, or almonds for added crunch.
Storage and Freezing
- Storage: Store cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
- Freezing: Freeze baked cookies in a single layer, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
FAQs
1. Do I need to peel the zucchini?
No, the zucchini skin is tender and blends seamlessly into the dough.
2. How do I remove excess moisture from zucchini?
Place shredded zucchini in a clean kitchen towel and squeeze out as much liquid as possible.
3. Can I use frozen zucchini?
Yes, thaw it completely and drain well before using.
4. Can I make these cookies vegan?
Yes, replace the butter with plant-based butter, the egg with a flax egg (1 tablespoon ground flax + 3 tablespoons water), and ensure your chocolate chips are dairy-free.
5. Can I use Dutch-processed cocoa powder?
Yes, it will give the cookies a deeper chocolate flavor.
6. How do I make the cookies chewier?
Use more brown sugar than granulated sugar for extra chewiness.
7. Can I skip the chocolate chips?
Yes, but they add extra chocolatey goodness. Consider adding nuts or dried fruit as a substitute.
8. How do I keep the cookies soft?
Do not overbake, and store them in an airtight container with a slice of bread to maintain moisture.
9. Can I add oats to this recipe?
Yes, replace up to ½ cup of flour with rolled oats for a heartier texture.
10. What pairs well with these cookies?
Serve with a glass of milk, hot cocoa, or a scoop of vanilla ice cream for a decadent dessert.
Conclusion
Chocolate Zucchini Cookies are a deliciously rich and fudgy treat that’s perfect for chocolate lovers. Packed with hidden zucchini, these cookies are a healthier twist on a classic favorite without sacrificing flavor. Easy to make and highly customizable, they’re great for any occasion and a fantastic way to enjoy zucchini in a sweet new way!
Print
Chocolate Zucchini Cookies
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Description
These Chocolate Zucchini Cookies are soft, fudgy, and bursting with rich chocolate flavor. The addition of shredded zucchini keeps them moist and sneaks in some veggies for a guilt-free treat. Perfect for satisfying your chocolate cravings while making use of extra zucchini!
Ingredients
- For the Cookies:
- 1/2 cup (115 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (110 g) brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups (190 g) all-purpose flour
- 1/3 cup (30 g) unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup shredded zucchini (squeezed to remove excess moisture)
- 3/4 cup (130 g) semi-sweet chocolate chips
- For Optional Garnish:
- Additional chocolate chips
- Powdered sugar
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Cream the Butter and Sugars:
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
- Add the Wet Ingredients:
- Beat in the egg and vanilla extract until fully combined.
- Combine the Dry Ingredients:
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- Mix the Dough:
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the shredded zucchini and chocolate chips until evenly distributed.
- Shape the Cookies:
- Drop spoonfuls of dough (about 1 1/2 tablespoons each) onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake:
- Bake for 10-12 minutes, or until the edges are set and the centers look slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Optional Garnish:
- While the cookies are warm, press a few extra chocolate chips onto the tops for a prettier presentation. Dust with powdered sugar before serving, if desired.
Notes
- Make sure to squeeze out as much moisture as possible from the shredded zucchini to avoid soggy cookies.
- For a double chocolate version, use dark chocolate chips or chunks.
- These cookies can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months.