Chocolate Fudge Zucchini Cookies

Name: Chocolate Fudge Zucchini Cookies
Cook time: 10 min
Yield: 18 -20 cookies
Ingredients: 1 1/4 cups all-purpose flour; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 5 tablespoons unsalted butter; 1/2 cup Dutch process cocoa; 2/3 cup granulated sugar; 1/3 cup packed brown sugar; 1/3 cup plain greek yogurt; 1 teaspoon vanilla extract; 1/2 cup finely shredded zucchini; 1/2 cup semi-sweet chocolate chips

User Reviews

4.5

18 reviews

Excellent

Cook Time
mins
Servings
18 -20 cookies
Course
Dessert, Baked Goods
Cuisine
American, International, Vegetarian

Chocolate Fudge Zucchini Cookies

Iris Warren

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These Chocolate Fudge Zucchini Cookies are a great way to use up your garden zucchini! Chocolate fans will love these cookies!

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Ingredients

Servings

1 1/4 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
5 tablespoons unsalted butter
1/2 cup Dutch process cocoa
2/3 cup granulated sugar
1/3 cup packed brown sugar
1/3 cup plain greek yogurt
1 teaspoon vanilla extract
1/2 cup finely shredded zucchini
1/2 cup semi-sweet chocolate chips

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Instructions

Preheat oven to 350°. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
In a medium bowl, whisk together flour, baking soda, and salt; set aside. Melt butter in a large saucepan over medium heat. Remove from heat; stir in cocoa powder and sugars. The mixture will be thick and resemble sand-that's ok. Add the yogurt and vanilla extract. Stir until smooth.
Add flour mixture, stirring until moist. Stir in zucchini and chocolate chips.
Drop by level tablespoons 2 inches apart onto prepared baking sheets. Bake for 10 minutes or until almost set. Cool on baking sheet for 2-3 minutes or until cookies are firm. Remove cookies from sheet and cool completely on wire racks.
Note-I squeeze the shredded zucchini in a paper towel and pat dry to remove the excess water before using.