Double Chocolate Fudge Zucchini Cookies
User Reviews
5
Double Chocolate Fudge Zucchini Cookies
Description
This recipe incorporates freshly grated zucchini squeezed to remove excess moisture into a chocolate dough made from cocoa powder, flour, brown sugar, melted butter, egg yolk, and vanilla extract. The dry ingredients are gently mixed to form a thick dough before folding in chocolate chips. The cookies are portioned onto a baking sheet and baked at 350°F until just set.
The zucchini adds moisture and softness without overpowering the deep chocolate flavor. A sprinkling of sea salt after baking provides a contrast enhancing the sweet and cocoa tones. Optionally, melted chocolate can be drizzled on top for added richness and decoration.
These cookies offer a moist, fudge-like texture with a gentle zucchini presence, making for a slightly different chocolate cookie suitable for those seeking a variation with vegetable inclusion.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/3 cup cocoa powder unsweetened
- ½ teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons butter unsalted, melted
- 3/4 cup brown sugar loosely packed
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 cup zucchini freshly grated
- 1 cup chocolate chips or chunks
Instructions
- Preheat the oven to 350 degrees F.
- To start, I like to grate the zucchini and then lightly sprinkle it with salt. After a few minutes, squeeze it in between a towel or two to remove some of the moisture.
- In a small bowl, whisk together the flour, cocoa, baking soda and salt.
- In a large bowl, whisk together the melted butter and brown sugar. Whisk in the egg yolk until combined. Whisk in the vanilla extract. Stir in the grated zucchini. Stir in the dry ingredients until they are just combined and you have a dark chocolate dough. Fold in the chocolate chips.
- Use a 1/2 to 1-inch scoop and scoop the dough onto a parchment lined baking sheet, about 2 inches apart from each other. Bake for 12 to 15 minutes or until the cookies are just set. Let them cool for 10 minutes before removing them from the baking sheet. Sprinkle them with sea salt before serving!
- If you’d like to drizzle yours with chocolate, I melted a few spoonfuls of chocolate chips and drizzle it on top!
Notes
- After grating, sprinkle zucchini with salt and squeeze out excess moisture to prevent soggy cookies.
- Sea salt sprinkled on top after baking helps balance the sweetness.
- For extra chocolate richness, consider drizzling melted chocolate on the cooled cookies.
User Reviews
Overall Rating
5
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