These moist chocolate zucchini cookies are a fun way to sneak in some veggies! With rich chocolate flavor and a soft texture, they’re perfect for any sweet tooth.
Who knew zucchini could taste so good in cookies? I like to eat them warm, maybe even with a glass of milk! 🍪🥛 Give them a try—you might just be surprised!
Key Ingredients & Substitutions
Zucchini: Grated zucchini adds moisture and nutrients without a strong taste. If you’re out of zucchini, you can use finely shredded carrots, but the flavor will be different. Just make sure to squeeze out the excess moisture, just like with zucchini!
Cocoa Powder: Unsweetened cocoa gives the cookies that rich chocolate flavor. If you want a lighter taste, you can use Dutch-processed cocoa which has a smoother flavor, or try carob powder as a caffeine-free option.
Butter: Unsalted butter is best for controlling salt levels. If you need a dairy-free option, coconut oil or a plant-based butter can work well, though the texture may be slightly different.
Granulated Sugar: Regular granulated sugar creates sweetness and helps with texture. For a healthier option, you can replace half with coconut sugar or use a sugar substitute like stevia, keeping in mind that the sweetness level may vary.
How Do I Ensure My Cookies Stay Moist?
To maintain the moisture in these chocolate zucchini cookies, there are a few things to keep in mind:
- Firstly, squeeze the grated zucchini to remove excess moisture, but leave some water to keep the cookies tender.
- Mix the dough just until combined; over-mixing can lead to tough cookies.
- Don’t overbake! Keep an eye on them—take them out when they look set but soft in the center.
Following these tips will help ensure your cookies are moist and delicious every time!
Moist Chocolate Zucchini Cookies
Ingredients You’ll Need:
- 1 cup grated zucchini (about 1 medium zucchini)
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate chips (plus extra for topping)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and another 10-12 minutes to bake. Including the cooling time, expect to have delicious cookies ready to enjoy in about 30 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While the oven heats up, get your baking sheets ready by lining them with parchment paper or silicone baking mats.
2. Prepare the Zucchini:
Using a clean kitchen towel, take the grated zucchini and squeeze out any excess moisture. This helps your cookies stay from becoming soggy. Set the squeezed zucchini aside.
3. Mix the Dry Ingredients:
In a medium bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt. Whisk them together until it’s well mixed.
4. Cream the Butter and Sugar:
In a large bowl, cream together the softened butter and granulated sugar using a hand mixer or spoon until the mixture is light and fluffy. This should take a few minutes!
5. Add Egg and Vanilla:
Next, mix in the egg and vanilla extract until everything is well combined. This will add flavor and moisture to the cookies.
6. Combine the Mixtures:
Slowly add the dry ingredients from the medium bowl into the butter mixture. Stir it together just until it’s combined—don’t overmix!
7. Fold in the Zucchini and Chocolate Chips:
Gently fold in the prepared grated zucchini and chocolate chips, mixing until everything is evenly incorporated.
8. Scoop the Dough:
Using a spoon or cookie scoop, drop tablespoon-sized scoops of the cookie dough onto your prepared baking sheets. Make sure to leave about 2 inches of space between each scoop. You can press a few extra chocolate chips on top for an extra treat!
9. Bake:
Put the baking sheets in the oven and bake for about 10-12 minutes. The edges should be set, but the centers may still look soft—that’s perfect!
10. Cool Your Cookies:
Let the cookies cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. This helps them maintain their chewy texture.
11. Enjoy!
Once cooled, your cookies are ready to be devoured! Enjoy these moist, chocolatey delights with a glass of milk or your favorite drink!
These cookies are not only a delicious treat, but they also sneak in some veggies, making them a fun and guilt-free indulgence!
FAQs about Moist Chocolate Zucchini Cookies
Can I use frozen zucchini for this recipe?
Yes, you can use frozen zucchini! Just make sure to thaw it completely and squeeze out excess moisture before adding it to the dough. Fresh or frozen will work as long as the moisture is controlled!
How should I store the cookies?
Store your cookies in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can refrigerate them for up to a week or freeze them for up to 3 months.
Can I substitute the all-purpose flour with a gluten-free option?
Absolutely! You can use a 1:1 gluten-free flour blend as a substitute for all-purpose flour, and it should work well. Just double-check that your baking powder and any other added ingredients are also gluten-free!
What can I add for extra flavor or texture?
You can add chopped nuts, such as walnuts or pecans, for a nice crunch. Shredded coconut or even a hint of cinnamon can also be great additions for extra flavor!
