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
- 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.