Best 2 Double Chocolate Zucchini Cookies Recipes

Are you searching for an appetizing treat that combines the rich flavors of chocolate and zucchini? Look no further! Double chocolate zucchini cookies are a delightful confection that will tantalize your taste buds. These cookies are not only indulgent but also pack a hidden serving of vegetables, making them a guilt-free pleasure. With their moist texture, chewy center, and the perfect balance of sweetness and bitterness, these cookies are sure to become a favorite in your household.

Let's cook with our recipes!

DOUBLE CHOCOLATE ZUCCHINI COOKIES

Double Chocolate Zucchini Cookies image

There are a great way of sneaking a vegetable into your baking. You will not taste the shredded zucchini in this recipe. The Zucchini provides moisture to this cookie and make these cookies soft and almost muffin like. These cookies will not be like your standard drop cookie, these will be a rounded soft cookie. Give these a chance, you won't be sorry in the end.

Provided by Johnsdeere

Categories Drop Cookies

Time 1h20m

Yield 3 1/2 Dozen

Number Of Ingredients 12

Ingredients

1 cup grated zucchini
1 cup brown sugar (packed)
1 teaspoon baking soda
1/2 cup butter or 1/2 cup margarine
1 egg
1 teaspoon vanilla
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon cinnamon
2 tablespoons cocoa
1 cup chopped walnuts
6 ounces semi-sweet chocolate chips

Steps:

Combine zucchini, brown sugar, baking soda and margarine.
Mix egg and vanilla into zucchini mixture.
Add remaining ingredients.
Chill dough 1 hour in the refridgerator.
Drop by rounded teaspoonfuls.
Bake at 375 degrees for 10-15 minutes --
Do not overbake, these will be soft to the touch but, will firm after sitting.

DOUBLE CHOCOLATE ZUCCHINI COOKIES RECIPE

Double Chocolate Zucchini Cookies Recipe image

These soft, chocolatey cookies are a family favorite- and you would never know that they are loaded with zucchini!

Provided by Six Sisters

Yield 48

Number Of Ingredients 13

Ingredients

1/2 cup butter (softened)
1/2 cup brown sugar
1/2 cup white sugar
1 egg
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 cups grated zucchini
1 (11 ounce) bag semi-sweet or milk chocolate chips

Steps:

Preheat oven to 350 degrees. Lightly spray cookie sheets with non-stick cooking spray or [use non-stick silicone baking mat|http://www.amazon.com/Non-Stick-Silicone-Baking-Mat-Piece/dp/B00IIE9SE4/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1406650191&sr=1-1].
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.

Tips:

Use a fine grater to shred the zucchini. This will help the zucchini blend into the batter and prevent it from becoming too watery.
Do not overmix the batter. Overmixing can result in tough, dense cookies.
Chill the dough before baking. This will help the cookies hold their shape and prevent them from spreading too much.
Bake the cookies until they are just set. Overbaking can result in dry, crumbly cookies.
Let the cookies cool completely before frosting them. This will help the frosting set properly.

Conclusion:

Double chocolate zucchini cookies are a delicious and unique way to use up summer zucchini. They are moist, chocolatey, and have a hint of zucchini flavor. These cookies are perfect for a quick and easy snack or dessert. Plus, they are a great way to get your kids to eat their vegetables!