Ingredients for Double Chocolate Zucchini Cookies
- 1 cup (200g) grated zucchini
- ¾ cup (150g) packed brown sugar
- 1 teaspoon baking soda
- Butter
- 1 large egg
- 1 teaspoon vanilla extract
- All Purpose Flour
- ½ teaspoon salt
- Cinnamon
- Cocoa
- Walnuts
- Semi Sweet Chocolate Chips
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How to Make Double Chocolate Zucchini Cookies
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, combine 1 cup (200g) grated zucchini, ¾ cup (150g) packed brown sugar, 1 teaspoon baking soda, and ½ cup (113g) softened margarine. Mix until well combined.
- Add 1 large egg and 1 teaspoon vanilla extract to the zucchini mixture. Mix until just combined.
- In a separate bowl, whisk together 1 ½ cups (190g) all-purpose flour, ¾ cup (60g) unsweetened cocoa powder, ½ teaspoon salt, and 1 cup (170g) semi-sweet chocolate chips.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Chill the dough in the refrigerator for at least 1 hour. This helps prevent the cookies from spreading too much.
- Scoop rounded teaspoonfuls of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 10-15 minutes, or until the edges are set and the centers are still slightly soft. Do not overbake!
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
358g
Fat
139g
Carbs
51g
