Calling all chocolate lovers! These Double Chocolate Zucchini Cookies are what you need to get all of the chocolate with less guilt even with the unsweetened cocoa powder.
When you make this zucchini recipe you will use grated zucchini in the cookies which gives these cookies extra moisture to create a great cookie recipe without needing to use vegetable oil.
I also think using my garden zucchini or any extra zucchini I purchased at the grocery store in dessert zucchini recipes is a great way to use them. It hides the veggies from my unsuspecting kids. Talk about a win-win!
Ingredient Notes
- Butter softened (but not melted butter)
- Brown sugar
- White sugar
- Egg
- Vanilla extract
- All-purpose flour
- Unsweetened cocoa powder
- Baking soda
- Baking powder
- Salt
- Cinnamon
- Grated zucchini (use a food processor or a box grater when prepping)
- Semi sweet chocolate chips or milk chocolate chips
How to make Double Chocolate Zucchini Cookies
- Preheat oven to 350 degrees F. Lightly spray cookie sheets with non-stick cooking spray or use a non-stick silicone baking mat or parchment-lined baking sheet.
- While the oven heats, in a large bowl combine the wet ingredients and cream butter, brown sugar, and white sugar until creamy with a hand or stand mixer. Add egg and vanilla and mix well. Mix in the dry ingredients, flour, cocoa powder, baking soda, baking powder, salt, and cinnamon; stir until combined. Fold in zucchini into the flour mixture and mix, then add chocolate chips. Drop large spoonfuls or an ice cream scoop of cookie dough onto cookie sheets.
- Bake for 8-10 minutes, then let the cookies cool for 5-10 minutes on the cookie sheet before removing them to a wire rack.
Storing and Other Tips
Once the cookies have cooled down to room temperature, place them in an airtight container and let them sit on the counter for 3-4 days for the best outcome.
We didn’t remove any zucchini juice, or sop up any of the excess liquid off them. We just threw it all together and it turned the cookies moist, but they were absolutely perfect. So there is no need to try and squeeze the extra liquid out for this recipe.
Other Cookie Recipes You’ll Love
- Lemon Cheesecake Pudding Cookies Recipe
- Iced Oatmeal Cookies Recipe
- Oatmeal Gingerbread Cookies Recipe
- Ginger Cookies with Eggnog Frosting Recipe
Double Chocolate Zucchini Cookies
Ingredients
- ½ cup butter , softened
- ½ cup brown sugar
- ½ cup white sugar
- 1 egg
- 1 teaspoon vanilla
- 2½ cups all-purpose flour
- ⅓ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 2 cups grated zucchini
- 11 ounces semi sweet chocolate chips, or milk chocolate, I bag
Instructions
- Preheat oven to 350 degrees. Lightly spray cookie sheets with non-stick cooking spray or use non-stick silicone baking mat .
- In a large bowl, beat the butter, brown sugar, and white sugar until creamy. Add egg and vanilla and mix well. Mix in flour, cocoa powder, baking soda, baking powder, salt, and cinnamon; stir until combined. Fold in zucchini and mix, then add chocolate chips. Drop large spoonfuls of dough onto cookie sheets.
- Bake for 8-10 minutes, then let the cookies cool for 5-10 minutes on the cookie sheet before removing them to wire racks.
Notes
Nutrition
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Questions & Reviews