These moist chocolate zucchini cookies are a delightful way to sneak in some veggies while satisfying your sweet tooth. Packed with chocolate, they are soft and chewy!
Who knew zucchini could be this tasty, right? I always feel a bit sneaky serving these to my friends! They never guess there’s a hidden veggie inside. 🤫
I love how simple they are to make—just mix, scoop, and bake. They’re perfect for a snack or dessert, and honestly, I can’t eat just one of them!
Key Ingredients & Substitutions
All-purpose flour: This is the base for your cookies. If you need a gluten-free option, try using a gluten-free all-purpose baking blend instead.
Cocoa powder: Unsweetened cocoa powder gives the cookies their rich chocolate flavor. If you want a lighter chocolate flavor, you can use Dutch-processed cocoa. Both work well!
Butter: Unsalted butter adds richness. You can swap it for coconut oil for a dairy-free version, just keep in mind the cookies might be a bit softer.
Grated zucchini: This is the star ingredient that keeps the cookies moist. If you’re out of zucchini, you could use grated carrots, though they will change the flavor.
Chocolate chips: Semi-sweet chocolate chips bring sweetness and richness. You can use dark chocolate chips for a deeper flavor, or milk chocolate if you prefer something sweeter.
Why is it Important to Squeeze the Zucchini Dry?
Squeezing out the excess moisture from the zucchini is crucial for achieving the perfect cookie texture. Too much moisture can lead to soggy cookies.
- After grating the zucchini, use a clean kitchen towel to wrap it and twist to wring out moisture.
- Focus on getting as much moisture out as you can, but don’t overdo it to the point of drying it out completely.
This simple step will help you enjoy cookies that are moist and chewy, not mushy!
How to Make Moist Chocolate Zucchini Cookies
Ingredients You’ll Need:
For the Cookie Batter:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup grated zucchini (about 1 medium zucchini, squeezed dry)
- 1 cup semi-sweet chocolate chips
- Optional: 1/2 cup chopped nuts (walnuts or pecans)
How Much Time Will You Need?
This delicious recipe takes about 15 minutes to prepare and 10-12 minutes to bake. You’ll spend a few more minutes letting them cool, for a total of approximately 30 minutes before you can enjoy these tasty treats!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it’s heating, line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Mix the Dry Ingredients:
In a medium bowl, combine the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Whisk them together until they are well blended. This will ensure that your cookies rise and have a good chocolate flavor!
3. Cream the Butter and Sugar:
In a large mixing bowl, cream the softened butter and granulated sugar together using a hand mixer or a wooden spoon. Mix until the mixture is light and fluffy—this usually takes about 2-3 minutes.
4. Add the Egg and Vanilla:
Beat in the egg and vanilla extract into the butter and sugar mixture until they are fully combined. You want everything to blend nicely for the best texture.
5. Combine Wet and Dry Ingredients:
Gradually add the dry mixture you whisked earlier to the butter mixture. Mix gently until just combined—don’t overmix, or the cookies might become tough!
6. Fold in the Zucchini and Chocolate Chips:
Now, fold in the grated zucchini, semi-sweet chocolate chips, and optional nuts if you’re using them. This is where your cookies get that delicious chocolatey and zucchini goodness!
7. Scoop the Dough onto the Baking Sheet:
Using a tablespoon, scoop the cookie dough onto your prepared baking sheet about 2 inches apart. Don’t worry about making them perfectly round; they’ll spread out a bit while baking.
8. Bake the Cookies:
Place the baking sheet in the oven and let the cookies bake for 10-12 minutes. You’ll know they’re ready when the edges look set but the centers still seem soft.
9. Cool the Cookies:
Once baked, let the cookies rest on the baking sheet for 5 minutes to firm up. Then, transfer them to a wire rack to cool completely.
10. Enjoy!
Now it’s time to enjoy your moist chocolate zucchini cookies! They’re best eaten fresh but can be stored in an airtight container for up to 4 days.
Can I Use Other Types of Flour in This Recipe?
Yes, you can! If you want to make these cookies gluten-free, substitute all-purpose flour with a gluten-free blend. Just make sure that it has a 1:1 ratio to regular flour for the best results.
How Should I Store the Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 4 days. If you want them to last longer, you can freeze them in a freezer-safe container or bag for up to 3 months. Just thaw them at room temperature when you’re ready to enjoy!
Can I Omit the Nuts or Substitute Them?
Absolutely! If you’re not a fan of nuts, feel free to leave them out. You could also substitute them with seeds like sunflower seeds or pumpkin seeds for some crunch without the nut flavor.
What’s the Best Way to Grate the Zucchini?
The easiest way to grate zucchini is using a box grater or a food processor fitted with a grating attachment. After grating, always squeeze out the excess moisture in a clean kitchen towel before adding it to your cookie dough to ensure the best texture!
