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- 1 cup grated zucchini - 1/2 cup unsweetened cocoa powder - 1 cup all-purpose flour - 1/2 cup unsalted butter - 1/2 cup brown sugar These ingredients create the base of the cookie. Grated zucchini adds moisture and nutrition. Cocoa powder gives the rich chocolate flavor. Flour holds everything together. Butter adds richness, while brown sugar provides a slight caramel taste. - 1/2 cup chopped walnuts or pecans - Chocolate chips (semi-sweet or dark) Adding nuts gives a nice crunch. Chocolate chips enhance the chocolate flavor. You can mix and match these options based on your taste. - Substitute for butter (coconut oil, applesauce) - Gluten-free flour alternatives If you want a dairy-free option, use coconut oil or applesauce instead of butter. For gluten-free cookies, try almond flour or a gluten-free blend. These swaps keep the cookies tasty while meeting dietary needs. {{ingredient_image_1}} 1. Start by preheating your oven to 350°F (175°C). This helps the cookies bake evenly. 2. Line two baking sheets with parchment paper. This makes for easy cleanup. 3. Now, take one medium zucchini and grate it. You will need about 1 cup. 4. Place the grated zucchini in a mixing bowl. Add a small pinch of salt. 5. Let the zucchini sit for 5 minutes. This draws out moisture. 6. After 5 minutes, squeeze the zucchini with cheesecloth or a clean towel. Remove excess moisture. 1. In a medium bowl, mix together the flour, cocoa powder, baking soda, baking powder, and salt. 2. Set this bowl aside. 3. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar. Mix until light and fluffy, about 3-4 minutes. 4. Next, add the egg and vanilla extract. Beat until well combined. 1. Gradually add the dry mixture to the wet mixture. Stir until just combined. Avoid overmixing. 2. Now, fold in the grated zucchini. Mix until it's evenly distributed. 3. Add in the chocolate chips and chopped nuts, if you're using them. 4. Drop tablespoon-sized portions of dough onto the prepared baking sheets. Leave space between each cookie. 5. Bake in the oven for 10-12 minutes. The cookies should look set but still soft in the center. 6. Let the cookies cool on the sheets for 5 minutes. Then, transfer them to a wire rack to cool completely. To check if your cookies are done, look for a set center. The edges may look slightly firm while the center stays soft. This is perfect because they will firm up as they cool. For the best results, use a light-colored baking sheet. It helps cookies bake evenly. Always line your baking sheets with parchment paper. It keeps the cookies from sticking and makes clean-up easy. When preparing zucchini, start with a medium-sized one. Grate it using a box grater or food processor. After grating, sprinkle a pinch of salt on it and let it sit for about five minutes. This draws out excess moisture. To remove the moisture, use cheesecloth or a clean kitchen towel. This step is key to avoid soggy cookies. To boost the flavor of your cookies, consider adding spices like cinnamon or nutmeg. These spices pair well with chocolate and add warmth. When it comes to chocolate, you can use semi-sweet or dark chocolate chips. For a richer taste, try mixing both types. This will give your cookies a delightful chocolate experience in every bite. Pro Tips Moisture Management: Ensure to squeeze out as much moisture as possible from the grated zucchini. This prevents the cookies from becoming too soggy and helps them maintain the perfect texture. Butter Temperature: Use softened butter for the best creaming results. It should be pliable but not melted, helping to incorporate air for light and fluffy cookies. Chocolate Choices: Experiment with different types of chocolate chips, like milk, dark, or even white chocolate, to customize the flavor profile of your cookies. Cooling Time: Allow the cookies to cool on the baking sheet before transferring them to a wire rack. This sets their structure and prevents them from breaking apart. {{image_2}} You can spice up your double chocolate zucchini cookies in fun ways. - Mint chocolate double chocolate zucchini cookies: Add a few drops of mint extract to the batter. This gives your cookies a fresh flavor. - Peanut butter addition: Swirl in some creamy peanut butter for a nutty twist. It pairs well with the chocolate and zucchini. You can make these cookies fit your diet easily. - Vegan double chocolate zucchini cookies: Replace the butter with coconut oil and the egg with a flax egg. Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let it sit until thick. - Gluten-free version: Use a gluten-free flour blend in place of all-purpose flour. This works great and keeps the cookies soft. Adjust the texture for different cookie styles. - Chewy vs. crispy modifications: For chewier cookies, bake them for less time. For crispier ones, extend the baking time by a couple of minutes. - Using different nuts or seeds: Add chopped nuts or seeds of your choice. Walnuts add crunch, while sunflower seeds give a nice bite. To keep your double chocolate zucchini cookies fresh, follow these simple steps. Store them in an airtight container at room temperature. This keeps them soft and tasty. If you want to keep them for longer, place a slice of bread in the container. The bread helps to keep the cookies moist. For long-term storage, you can freeze the cookies. This method is great for saving them for later. Place the cookies in a freezer bag or a sturdy container. Make sure to remove as much air as possible. Label the bag with the date so you remember when you froze them. To freeze double chocolate zucchini cookies, let them cool completely first. Once cool, arrange them in a single layer on a baking sheet. Freeze them for about an hour. This keeps them from sticking together. After they are frozen, transfer them to a freezer bag. When you want to eat them, thaw the cookies by leaving them at room temperature. You can also microwave them for a few seconds to warm them up. Just be careful not to overheat them. These cookies stay fresh at room temperature for about one week. Keep them in an airtight container to maintain their texture. If you freeze them, they can last for up to three months. Watch for signs of spoilage. If the cookies become hard or dry, it’s time to toss them. If you see mold or an off smell, do not eat them. It’s best to be safe and enjoy these treats while they are fresh! You can make these cookies healthier by reducing sugar or fat. Here are some tips: - Use less brown and granulated sugar. - Substitute half the butter with unsweetened applesauce. - Replace regular chocolate chips with dark chocolate chips for less sugar. - Add more grated zucchini for added fiber and moisture. These changes keep the cookies tasty while cutting down on calories. Yes, you can make these cookies without eggs! Here are some good egg substitutes: - Use 1/4 cup unsweetened applesauce for each egg. - Try 1 tablespoon ground flaxseed mixed with 2.5 tablespoons water. - Use 1/4 cup yogurt or buttermilk as a substitute. These options will keep your cookies moist, but they may change the texture slightly. These cookies pair well with many drinks and sides. Here are some tasty ideas: - A glass of cold milk enhances the chocolate flavor. - Serve with a scoop of vanilla ice cream for a sweet treat. - Pair with fresh fruit, like strawberries or bananas, for a fresh twist. These pairings make for a fun and delicious snack! You learned how to make delicious double chocolate zucchini cookies. We covered key ingredients and step-by-step instructions. You also found tips for perfecting your cookies and storing them. Exploring flavor variations and dietary alternatives lets you customize the recipe. Keep these cookies fresh and tasty by following our storage tips. Remember, you can adjust this recipe to fit your needs and preferences. Enjoy baking and sharing these treats with others!

Double Chocolate Zucchini Cookies

Deliciously rich cookies made with grated zucchini and double chocolate.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 24
Calories 150 kcal

Ingredients
  

  • 1 cup grated zucchini
  • 0.5 cup unsweetened cocoa powder
  • 1 cup all-purpose flour
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 0.25 teaspoon salt
  • 0.5 cup unsalted butter, softened
  • 0.5 cup brown sugar, packed
  • 0.25 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips
  • 0.5 cup chopped walnuts or pecans (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  • In a mixing bowl, combine the grated zucchini and a small pinch of salt. Let it sit for about 5 minutes. After this, squeeze out the excess moisture from the zucchini using cheesecloth or a clean kitchen towel.
  • In a separate medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
  • In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes.
  • Beat in the egg and vanilla extract until well combined.
  • Gradually add the dry ingredient mixture to the wet mixture, stirring until just combined. Do not overmix.
  • Fold in the grated zucchini until evenly distributed, followed by the chocolate chips and chopped nuts, if using.
  • Drop tablespoon-sized portions of dough onto the prepared baking sheets, leaving space between each cookie.
  • Bake in the preheated oven for 10-12 minutes, or until the cookies look set but still soft in the center (they will firm up as they cool).
  • Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

Serve the cookies on a rustic platter, perhaps dusted lightly with powdered sugar for extra elegance. Pair with a glass of milk for a delightful treat!
Keyword chocolate, cookies, zucchini