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Triple Chocolate Zucchini Cookies!
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Chocolate Zucchini Cookies

Chocolate Zucchini Cookies are made with three types of chocolate, and are sure to be a chocolate lover's dream cookie!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Dessert
Cuisine: American
Keyword: Chocolate Zucchini Cookies
Servings: 24
Calories: 72kcal
Author: Amanda Rettke--iambaker.net

Ingredients

  • 1 medium (1 cup) zucchini, grated and drained
  • ⅔ cup semi-sweet chocolate chips, or bittersweet
  • 2 cups all-purpose flour
  • ¼ cup (29.5g) cocoa
  • 1 teaspoon baking soda
  • ½ teaspoon salt fine table salt
  • ½ cup (1 stick or 113g) butter room temperature
  • ½ cup (100g) brown sugar
  • ¼ cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla
  • 1 cup milk chocolate chips

Instructions

  • Preheat oven to 325°F. Prepare cookie sheets with parchment paper.
  • 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.
  • In a microwave-safe bowl, melt the semi-sweet chocolate chips for 30 seconds. If chips are not melted, return to microwave in 10-second increments until mostly melted. Stir frequently. When melted, set aside.
  • In a medium bowl, add flour, cocoa, baking soda, and salt. Sift together with a whisk. Set aside.
  • 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.
  • With a stand mixer (or hand mixer on low), add in egg and vanilla. Combine fully.
  • Pour in melted chocolate and mix completely.
  • Add flour mixture to chocolate mixture and mix on low speed until just incorporated.
  • Remove bowl from stand mixer (or remove hand mixer) and fold in zucchini and milk chocolate chips by hand.
  • With an ice cream scoop (or large spoon) drop 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)
  • Bake for 10-12 minutes.
  • Remove from oven and let sit on the pan for 5-10 minutes before transferring cookies to a cooling rack.

Nutrition

Calories: 72kcal