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Indulgent Chocolate Zucchini Cookies

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Delightful cookies that perfectly balance chocolate flavors with the wholesome goodness of zucchini.

Ingredients

Scale
  • 1 ½ cups (190 g / 6.7 ounces) all-purpose flour
  • 1 cup shredded zucchini (squeezed to remove excess moisture)
  • ¾ cup (130 g / 4.6 ounces) semi-sweet chocolate chips
  • ½ cup (30 g / 1.1 ounces) unsweetened cocoa powder
  • ½ cup (100 g / 3.5 ounces) granulated sugar
  • ½ cup (110 g / 3.9 ounces) brown sugar, packed
  • ½ cup (115 g / 4 ounces) unsalted butter, softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • Additional chocolate chips (for topping)
  • Powdered sugar (for dusting, optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Combine the dry ingredients: whisk together flour, cocoa powder, baking soda, baking powder, and salt in a bowl.
  3. Cream the softened butter, granulated sugar, and brown sugar until light and fluffy (2-3 minutes).
  4. Add in the egg and vanilla extract, mixing until smooth and creamy.
  5. Combine the dry mixture with the wet mixture, folding gently with a spatula.
  6. Stir in the shredded zucchini and chocolate chips.
  7. Portion out the dough onto the prepared baking sheet, leaving space between the cookies.
  8. Bake for 10-12 minutes until edges are set and centers look slightly soft.
  9. Cool on the baking sheet for 5 minutes before transferring to a wire rack. Optionally dust with powdered sugar before serving.

Notes

These cookies can be frozen as dough balls for later baking. Ensure to squeeze excess moisture from the zucchini for the best texture.

Nutrition

Keywords: chocolate zucchini cookies, dessert, vegetarian, sweet treat

Find it online: https://flavorvia.com/one-bowl-chocolate-zucchini-cookies/