Triple Chocolate Zucchini Cookies
User Reviews
4.5
Triple Chocolate Zucchini Cookies
Description
Triple Chocolate Zucchini Cookies mix shredded and drained zucchini into a rich chocolate cookie dough containing cocoa powder, semisweet chocolate, and chocolates chips. The melted chocolate is incorporated with the butter and sugars to provide intensity and chocolate depth. The dry ingredients include flour, baking soda, salt, and cocoa powder to give structure and chocolate flavor.
Because of the zucchini's moisture and mild flavor, these cookies maintain a soft texture with deep chocolate notes. The baking temperature is moderate to allow even baking without overcooking the chocolate. Drainage of zucchini is important to avoid excess moisture in the dough.
The cookies can be enjoyed as a snack or dessert, offering chocolate indulgence with added vegetable nutrition subtly hidden. They work well with coffee or milk and provide a unique twist on traditional chocolate cookies.
Drain zucchini well before adding to the dough to prevent sogginess. Use parchment paper or silicone liners on baking sheets to avoid sticking. Cool cookies slightly before removing to retain shape and texture.
Ingredients
- ⅔ cup semisweet chocolate chips or bittersweet chocolate chips
- 2 cups all-purpose flour
- ¼ cup cocoa powder unsweetened
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter softened to room temperature, salted
- ¼ cup granulated sugar
- ½ cup light brown sugar packed
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup zucchini shredded and drained
- 1 cup semisweet chocolate bittersweet or milk chocolate chips
Instructions
- Preheat the oven to 325 degrees F. Line baking pans with parchment paper, silpat liner or lightly grease with nonstick cooking spray.
- Melt the 2/3 cup chocolate chips in a small bowl in the microwave (1-minute intervals at 50% power stirring inbetween taking care not to overheat) or in a double boiler on the stove until just melted. Set aside to cool to warm room temperature (as in, a finger dipped in will feel like tepid bath water but should certainly not scorch your finger with heat).
- In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt.
- In a large bowl or in the bowl of an electric stand mixer fitted with the paddle attachment, whip together the butter, granulated and brown sugars, for 1-2 minutes until light and creamy. Add the egg and vanilla and mix another minute or so. Stir in the zucchini.
- Pour in the melted chocolate and mix until well-combined.
- Add the dry ingredients and mix on low speed until a few streaks of flour remain. Stir in the chocolate chips until everything is just incorporated.
- Scoop the cookie dough into tablespoon or so sized balls and place about 2-inches apart on the prepared cookie sheets.
- Bake for 10-11 minutes until just set.
Notes
- Drain zucchini thoroughly to about half the original shredded volume to remove excess moisture and prevent soggy cookies.
- Use parchment paper or silicone baking liners for easy cookie removal and cleanup.
- Allow cookies to cool on the baking sheet before transferring to a wire rack for best texture retention.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Cookies
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Cookie | |
| Calories | 174kcal | 9% |
| Carbohydrates | 22g | 7% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 18mg | 6% |
| Sodium | 134mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
You'll Also Love
