These Chocolate Chocolate Chip Zucchini Cookies are soft and tender. The addition of Double Dark Cocoa Powder and bittersweet chocolate chips gives these cookies an intense chocolate flavor. They will never know that they are loaded with good for you zucchini.
When summer is here and the garden is producing an abundance of zucchini, I try to think of the different ways that I can make use of them. From my Lemon Zucchini Bread With Lemon Glaze to my Chocolate Zucchini Bundt Cake. I love incorporating zucchini in cakes and breads because it adds moisture to them, not to mention the hidden nutritional value. The best part is your kids wont even know they are eating zucchini.
How To Make Chocolate Chocolate Chip Zucchini Cookies
Start by preheating your oven to 350º. Line a baking sheet with parchment paper and set to the side.
In the bowl of a stand mixer fitted with the paddle attachment, combine the melted butter, granulated sugar, brown sugar, egg and pure vanilla extract until smooth.
In a separate large mixing bowl whisk together the all purpose flour, cocoa powder, baking powder, baking soda, espresso powder and salt.
Slowly add the dry ingredients to the wet ingredients and mix to combine.
Fold in the shredded zucchini and the bittersweet chocolate chips until completely combined.
Scoop out dough using a medium sized ice cream scoop and place on the prepared baking sheet 2” apart. Place baking sheet in preheated oven and bake for 10 to 12 minutes. Remove from oven and allow cookies to cool on a wire rack. Then serve.
Chocolate Chocolate Chip Zucchini Cookies
Ingredients:
- 1 Cup unsalted butter ( 2 sticks ), melted
- 1/2 Cup granulated sugar
- 1 Cup brown sugar
- 1 Egg
- 2 Teaspoons pure vanilla extract
- 2 1/2 Cups all purpose flour
- 1/2 Cup unsweetened cocoa powder
- 1/2 Teaspoon baking powder
- 1/2 Teaspoon baking soda
- 1 Tablespoon espresso powder
- 1/2 Teaspoon salt
- 1 Cup shredded zucchini drained
- 1 Cup bittersweet chocolate chips
Instructions:
- Preheat oven to 350º. Line a baking sheet with parchment paper and set to the side.
- In the bowl of a stand mixer fitted with a paddle attachment combine melted butter, brown sugar, granulated sugar, egg and pure vanilla extract, until combined.
- In a separate large mixing bowl whisk together the all purpose flour, cocoa powder, baking powder, baking soda, espresso powder and salt, until completely combined.
- Slowly add the dry ingredients to the wet ingredients and mix to combine. Fold in the shredded zucchini and chocolate chips.
- Scoop out the dough using a medium ice cream scoop and place dough 2” apart on prepared baking sheet.
- Place baking sheet in preheated oven and bake for 10 to 12 minutes. Remove from oven and allow to cool on a wire rack. Then serve.
- Enjoy.
