Why make this recipe
These 30-Minute Double Chocolate Zucchini Cookies are not only delicious but also quick to make. They blend the rich flavor of chocolate with the nutritious benefits of zucchini, making them a fun treat that you can feel good about. Whether you’re looking for a sweet snack or a dessert, these cookies check all the boxes.
How to make 30-Minute Double Chocolate Zucchini Cookies
Making these cookies is easy and can be done in just 30 minutes. Follow these simple steps to whip up a batch.
Ingredients:
- 1/2 cup dark chocolate chips (I use Guittard dark chocolate for a richer flavor)
- 1/3 cup butter (room temperature, about 70°F)
- 2 tbsp sugar
- 1/3 cup brown sugar
- 1 egg
- 1 1/2 tsp vanilla
- 1/2 cup zucchini (finely shredded and squeezed dry to remove excess moisture)
- 1 cup flour (I always use King Arthur all-purpose flour)
- 3 tbsp cocoa powder (sifted to remove lumps)
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup chocolate chips
- 1/4 tsp espresso powder
Directions:
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the room temperature butter, sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla until well combined.
- Add the finely shredded zucchini to the mixture and stir well.
- In another bowl, whisk together the flour, cocoa powder, baking soda, salt, and espresso powder.
- Gradually combine the dry ingredients into the wet ingredients until just mixed.
- Fold in the dark chocolate chips and an additional 1/2 cup of chocolate chips.
- Drop spoonfuls of cookie dough onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes, or until the edges are set.
- Let the cookies cool on a wire rack before enjoying!
How to serve 30-Minute Double Chocolate Zucchini Cookies
These cookies are great on their own, or you can serve them with a glass of milk or a scoop of vanilla ice cream for an extra treat. They also make a wonderful addition to any dessert platter.
How to store 30-Minute Double Chocolate Zucchini Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They should last for about 3-5 days. If you’re making a large batch, you can freeze them. Just make sure to place them in a freezer-safe bag and they can be stored for up to three months.
Tips to make 30-Minute Double Chocolate Zucchini Cookies
- Make sure to squeeze out as much moisture as possible from the zucchini to avoid soggy cookies.
- You can adjust the amount of chocolate chips based on your preference for extra chocolate flavor.
- If you prefer a softer cookie, take them out of the oven a little earlier.
Variation
If you’re feeling adventurous, you can add nuts, like walnuts or pecans, for added crunch. You can also swap some of the all-purpose flour for whole wheat flour if you want a healthier twist.
FAQs
1. Can I use a different type of chocolate chip?
Yes, you can use semi-sweet or milk chocolate chips if you prefer a sweeter cookie.
2. Can I make these cookies vegan?
Yes! You can replace the butter with coconut oil or a vegan butter alternative and use a flax egg instead of a regular egg.
3. Do I need to peel the zucchini?
No, you do not need to peel the zucchini. Just wash it well and shred it with the skin on for extra nutrients.
