Double Chocolate Zucchini Cookies Recipe is one of those sneaky treats that gets you excited about sneaking veggies into dessert. You might think, “Zucchini in cookies? Really?” But trust me, it works, and it’s seriously good. These cookies are rich, fudgy, and moist, with just the right amount of chocolate punch to satisfy any sweet tooth. Plus, they’re an excellent way to use up that zucchini mountain after summer gardening or farmers’ market hauls.
Why You Should Try Double Chocolate Zucchini Cookies
If you’ve ever wondered how to get more veggies into your diet without feeling like you’re eating a salad disguised as dessert, this recipe is your answer. The zucchini adds moisture and a subtle texture without overpowering the chocolate flavor. You get the best of both worlds: a cookie that’s indulgent but also a little bit sneaky healthy.
Also, if you’re tired of the same old chocolate chip cookie routine, these cookies bring a fresh twist. They’re soft, chewy, and packed with chocolate chips and cocoa powder. Honestly, they’re perfect for when you want a treat but don’t want to feel like you’ve just eaten a brick.
Variations I’ve Tried And Loved
I’ve played around with this recipe quite a bit over the years. Here are some tweaks that worked well:
- Add chopped walnuts or pecans for a nice crunch and nutty flavor.
- Swap semi-sweet chocolate chips for dark or white chocolate to change the sweetness level.
- Use coconut sugar instead of brown sugar for a deeper, caramel-like taste.
- Throw in a teaspoon of espresso powder to intensify the chocolate flavor (don’t worry, it doesn’t taste like coffee).
- Mix in some shredded carrots along with zucchini for an extra veggie boost.
Ever tried adding spices like cinnamon or chili powder? It adds an unexpected warmth that pairs surprisingly well with chocolate.
Double Chocolate Zucchini Cookies
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Beat in the egg and vanilla extract until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in shredded zucchini and chocolate chips.
- Drop rounded tablespoons of dough onto the prepared baking sheet.
- Bake for 12-15 minutes or until cookies are set and edges are firm.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Serving Ideas for Double Chocolate Zucchini Cookies
These cookies shine on their own, but here are some ways to serve them up:
- Warm with a scoop of vanilla ice cream for an easy dessert.
- Paired with a glass of cold milk or hot coffee.
- Crumbled over plain yogurt for a quick snack.
- Wrapped up in a lunchbox for a surprise treat.
Tips for Double Chocolate Zucchini Cookies
- Use fresh zucchini for the best texture and flavor. Frozen zucchini tends to be too watery.
- Don’t skip squeezing out the zucchini moisture; it keeps the dough from becoming too runny.
- If you like your cookies crispier, bake a minute or two longer, but watch carefully to avoid burning.
- Store leftovers in an airtight container at room temperature for up to 4 days, or freeze for longer storage.
Pro tip: Make sure to squeeze out excess moisture from the grated zucchini using a clean kitchen towel or cheesecloth. Too much water can make the dough too wet.
Leftovers and Storage
If you manage to have leftovers (which is rare), keep them airtight to maintain that soft, chewy texture. I usually pop a few in the freezer wrapped individually. When I want a quick treat, I just thaw one on the counter or microwave it for 10 seconds. Instant happiness.
Common Mistakes to Avoid
- Adding too much zucchini without draining it well this can make your dough soggy.
- Overbaking the cookies they should stay soft in the middle for that perfect chewy bite.
- Using old cocoa powder or chocolate chips; fresh ingredients make a noticeable difference.
- Forgetting to mix the dry ingredients gently; overmixing can lead to tough cookies.
Nutrition Facts (per serving)
- Calories: 190 kcal
- Carbohydrates: 28 g
- Protein: 2 g
- Fat: 8 g
- Fiber: 3 g
- Sugar: 16 g
These cookies aren’t exactly health food, but with the zucchini in there, they’re a little less guilty than your average chocolate cookie. Plus, they taste like a treat, which is what really counts.