Double Chocolate Zucchini Cookies
Indulge in the rich, fudgy decadence of Double Chocolate Zucchini Cookies, a treat that satisfies chocolate cravings while sneaking in a wholesome twist! These soft and chewy cookies combine the deep flavors of unsweetened cocoa powder, semi-sweet chocolate chips, and dark chocolate chips with the moisture and subtle earthiness of shredded zucchini for a dessert that feels both indulgent and nourishing. Perfectly balanced between gooey and tender, these cookies require just 15 minutes of prep time and are ideal for satisfying sweet tooths while sneaking in a boost of veggies. Fresh out of the oven, they’re irresistible with their melt-in-your-mouth centers and crisp edges, making them a hit for family gatherings, afternoon treats, or a sweet snack on the go.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups unsweetened cocoa powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.5 cups unsalted butter, softened
- 0.5 cups granulated sugar
- 0.5 cups brown sugar, packed
- 1 large egg
- 1 teaspoons vanilla extract
- 1 cups shredded zucchini (squeezed to remove excess moisture)
- 0.75 cups semi-sweet chocolate chips
- 0.5 cups dark chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats and set aside.
In a medium mixing bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Beat in the egg and vanilla extract until fully incorporated.
Gradually add the dry ingredient mixture to the wet ingredients, mixing just until a dough forms.
Fold in the shredded zucchini until evenly distributed.
Add the semi-sweet chocolate chips and dark chocolate chips to the dough and fold until combined.
Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, ensuring 2 inches of space between each cookie.
Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers still appear slightly soft.
Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Serve immediately or store in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
160 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.8 g | 10% | |
| Saturated Fat | 4.7 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 52 mg | 2% | |
| Total Carbohydrate | 23.7 g | 9% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 13.4 g | ||
| Protein | 2.8 g | 6% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 16 mg | 1% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 104 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
