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Chocolate Fudge Zucchini Cookies
4.5 from 18 votes

Chocolate Fudge Zucchini Cookies

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

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

Ingredients

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

Instructions

    Cup of Yum
  1. Preheat oven to 350°. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
  2. 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.
  3. Add flour mixture, stirring until moist. Stir in zucchini and chocolate chips.
  4. 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.
  5. Note-I squeeze the shredded zucchini in a paper towel and pat dry to remove the excess water before using.