Description
Rich chocolate zucchini cookies blend garden-fresh vegetables with decadent cocoa for an unexpected treat. Sweet morsels deliver a moist, chocolatey experience that delights dessert enthusiasts from first bite to last.
Ingredients
Scale
- 1 cup shredded zucchini (squeezed to remove excess moisture)
- 1 ½ cups (190 g / 6.7 oz) all-purpose flour
- ¾ cup (130 g / 4.6 oz) semi-sweet chocolate chips
- ½ cup (30 g / 1.1 oz) unsweetened cocoa powder
- ½ cup (100 g / 3.5 oz) granulated sugar
- ½ cup (110 g / 3.9 oz) brown sugar, packed
- ½ cup (115 g / 4 oz) unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- Additional chocolate chips (optional)
- Powdered sugar (optional)
Instructions
- Preheat Preparation: Position oven rack at center and warm to 350F (175C), then line baking sheets with parchment paper or silicone mats.
- Creaming Stage: Blend softened butter with granulated and brown sugars until fluffy and pale, ensuring smooth incorporation of ingredients.
- Liquid Integration: Whisk egg and vanilla extract into butter-sugar mixture, creating a cohesive and emulsified base.
- Dry Ingredient Combination: Sift together flour, cocoa powder, baking soda, baking powder, and salt in a separate mixing bowl, eliminating potential lumps.
- Dough Formation: Gently fold dry ingredients into wet mixture, mixing until just combined to prevent overworking the dough, then carefully incorporate shredded zucchini and chocolate chips for even distribution.
- Cookie Shaping: Scoop rounded tablespoon portions onto prepared baking sheets, spacing cookies approximately 2 inches apart to allow proper spreading during baking.
- Baking Process: Cook for 10-12 minutes, monitoring for set edges and slightly soft centers as indicators of perfect doneness.
- Cooling Technique: Rest cookies on baking sheet for 5 minutes to stabilize structure, then transfer to wire rack for complete cooling.
- Optional Finishing: While cookies are warm, optionally press additional chocolate chips on top and dust with light powdered sugar for enhanced presentation.
Notes
- Moisture Management: Squeeze excess liquid from shredded zucchini using a clean kitchen towel to prevent soggy cookies and maintain ideal texture.
- Chocolate Chip Distribution: Toss chocolate chips in a tablespoon of flour before adding to prevent sinking and ensure even spread throughout the cookie dough.
- Zucchini Selection: Use small to medium zucchini with thin skin for better moisture absorption and more delicate cookie consistency.
- Gluten-Free Adaptation: Replace all-purpose flour with a 1:1 gluten-free baking blend to make the recipe suitable for those with wheat sensitivities.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 25
- Calories: 152
- Sugar: 9 g
- Sodium: 95 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 18 mg