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Chocolate Zucchini Cookies

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  • Author: clara
  • 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

Units Scale
  • 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

  1. Preheat the Oven:
    • Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
  2. 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.
  3. Add the Wet Ingredients:
    • Beat in the egg and vanilla extract until fully combined.
  4. Combine the Dry Ingredients:
    • In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
  5. 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.
  6. Shape the Cookies:
    • Drop spoonfuls of dough (about 1 1/2 tablespoons each) onto the prepared baking sheets, spacing them about 2 inches apart.
  7. 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.
  8. 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.

Find it online: https://recipe.ukfinda.com/chocolate-zucchini-cookies.htm