Print
Triple Chocolate Zucchini Cookies!

Chocolate Zucchini Cookies

Prep Time 10 minutes
Cook Time 15 minutes
Author Amanda Rettke

Ingredients

  • 2/3 cup semi-sweet chocolate chips or bittersweet
  • 1 cup milk chocolate chips
  • 1 teaspoon vanilla
  • 1 egg room temperature
  • 1/2 cup brown sugar
  • 1/4 cup sugar
  • 1/2 cup butter room temperature
  • 1/2 teaspoon salt fine table salt
  • 1 teaspoon baking soda
  • 1/4 cup cocoa
  • 2 cups all-purpose flour
  • 1 cup grated and drained zucchini

Instructions

  1. Heat oven to 325°F. Prepare cookie sheets with parchment paper.
  2. In a microwave-safe bowl, melt 2/3 cup of semi-sweet chocolate for 30 seconds. If chips are not melted, return to microwave in 10-second increments until mostly melted. Stir frequently. When melted, set aside.
  3. Using a grater, finely grate a medium sized zucchini. This should yield about 2 cups of zucchini. Place zucchini in a clean dish towel and squeeze vigorously, removing most of the liquid. You should now have about 1 cup of drained shredded zucchini. Set aside.
  4. In a medium bowl, add flour, cocoa, baking soda, and salt. Sift together with a whisk. Set aside.
  5. In a stand mixer or bowl with a hand mixer, add in butter and sugars. Mix for about a minute, or until mixture is fully combined and starts to fluff.
  6. With a stand mixer (or hand mixeon low, add in egg and vanilla. Combine fully.
  7. Pour in melted chocolate and mix completely.
  8. Add flour mixture to chocolate mixture and mix on low speed until just incorporated.
  9. Remove bowl from stand mixer (or remove beaterand fold in zucchini and milk chocolate chips by hand.
  10. With an ice cream scoop (or large spoodrop balls of dough onto a cookie sheet, about 8 per sheet. Leave 2-inches between each ball of dough. (I did not flatten cookies at any point)
  11. Bake for 10-12 minutes.
  12. Remove from oven and let sit on the pan for 5-10 minutes, then transfer to a cooling rack.