Double Chocolate Zucchini Cookies Recipe
These soft, chocolatey cookies are a family favorite- and you would never know that they are loaded with zucchini!
Servings: 48
Calories: 99kcal
Equipment
- Non-stick Cooking Spray
- Mixing Bowl
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
- We didn’t remove any zucchini juice, or sop up any of the extra liquid off them. We just threw it all together and it turned the cookies moist, but they were absolutely perfect.
Nutrition
Calories: 99kcal | Carbohydrates: 13g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 60mg | Potassium: 72mg | Fiber: 1g | Sugar: 7g | Vitamin A: 78IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg