Cookies
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by Jessica August 4, 2017
It’s a cookie Friday!
YOU GUYS.
Lately, I’ve been making these zucchini oatmeal chocolate chip cookies from last year on repeat. Max really loves them. It makes me feel good that there is a vegetable in my cookie. I like to give them away and be like “YOU’RE EATING SOMETHING GREEN!”
So we’re doing it again.
Super fudgy chocolate zucchini cookies, for the big fat win.
We never ate zucchini bread or cake growing up. Never! Crazy right? Mother Lovett never made any. My mom would always do one thing with the garden zucchini we got and it was this: bread and lightly pan-fry with tons of parmesan cheese and then marinara for dipping.
I shared the recipe on my blog forever ago and if I felt like hating myself and being embarrassed for 56 hours on end, I’d link it. No thanks! But a quick google search will help you. Oh yay.
We were major savory zucchini eaters and we only ever did so in the summer. I still love that dish and Eddie and I always order fried zucchini when we see it on a menu. But it’s such a crapshoot. We love to find the lightly breaded ones that don’t taste like deep fryer. You know?
Anyhoo, I’m totally going to do that before summer ends – it goes on the bucket list now. But in the meantime, serious chocolate chip cookies with zucchini were on the menu.
Serious. I mean seriously. This is serious chocolate going down!
These are so rich and fudgy and chocolate. My goal was to keep them as chewy as I could without allowing them to get too cakey and I think that goal was achieved. These babies are decadent. I almost felt like I was eating a brownie cookie!
Not a bad thing. Never a bad thing.
The thing that sets these over the top for me is the sea salt sprinkled after baking. Oh Mylanta. It’s the best combination of sweet and salty.
Oh oh and I did a little extra drizzle of chocolate on top because… I’m extra.
And I know that I haven’t shut up about not being into sweets (yet!) this pregnancy, so I have found that one cookie can do it for me. It’s perfection. It’s not like a pan of brownies where I want to keep going at it with a fork, or a cake that I want to keep slicing into. You can have one (… err, or three) of these and be totally satisfied!
Maybe.
Watch the video of how I make chocolate zucchini cookies:
Double Chocolate Fudge Zucchini Cookies
Yield: 20 cookies
Total Time: 1 hour hr
Print Recipe Pin Recipe
4.99 from 89 votes
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Ingredients
- 1 1/4 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- ½ teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter melted
- 3/4 cup loosely packed brown sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 cup freshly grated zucchini
- 1 cup chocolate chips or chunks
Instructions
Preheat the oven to 350 degrees F.
To start, I like to grate the zucchini and then lightly sprinkle it with salt. After a few minutes, squeeze it in between a towel or two to remove some of the moisture.
In a small bowl, whisk together the flour,cocoa, baking soda and salt.
In a large bowl, whisk together the melted butter and brown sugar. Whisk in the egg yolk until combined. Whisk in the vanilla extract. Stir in the grated zucchini. Stir in the dry ingredients until they are just combined and you have a dark chocolate dough. Fold in the chocolate chips.
Use a 1/2 to 1-inch scoop and scoop the dough onto a parchment lined baking sheet, about 2 inches apart from eachother. Bake for 12 to 15 minutes or until the cookies are just set. Let them cool for 10 minutes before removing them from the baking sheet. Sprinkle them with sea salt before serving!
If you’d like to drizzle yours with chocolate, I melted a few spoonfuls of chocolate chips and drizzle it on top!
Notes
[adapted from mychewy oatmeal zucchini cookies]
Course: Dessert
Cuisine: American
Did you make this recipe?
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I appreciate you so much!
AND we’re eating a vegetable!
posted in: Cookies, Recipes 63 comments
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Pingback: Doppelte Schokoladenzucchini-Plätzchen mit Meersalz | was koche ich heute
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Katy — Reply
See Also76 of the Best Cookie Recipes Without Baking SodaHealthy Peanut Butter Banana Cookies | 4-Ingredients Only!Flourless Oatmeal Cookies With Chocolate ChipsTexas Sheet Cake Cookies | Easy Cookies | Practically HomemadeThese do look like brownies! I’m going to make them this weekend.
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Jessica — Reply
thanks so much katy!
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Elaine — Reply
These look so decadent!
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Jessica — Reply
thanks elaine!
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Pingback: Double Chocolate Zucchini Cookies with Sea Salt. – Fruitide
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Giulia Lombardo — Reply
WoW this recipe is really interesting…I’m going to try to make asap as sweet treat for a friend….:D
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Jessica — Reply
thank you!
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Sally — Reply
LOVE these! What kind of cocoa powder – dutch or natural? THANKS!
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Jessica — Reply
i just used regular unsweetened! not dutch. :)
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Lauren Grant | Zestful Kitchen — Reply
These downright look like HEAVEN! I can’t wait to try these! Happy Friday :)
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Jessica — Reply
thanks lauren!
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Jessica — Reply
thanks paige!
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Karolyn — Reply
These look divine! Do you think I could substitute coconut oil for butter and whole wheat flour? thanksssss!
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Bridget — Reply
was there ever an answer for the whole wheat flour instead of white? thanks the cookies look delightful.
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Jessica — Reply
hi karolyn! i usually do substitute coconut oil and butter equally in most recipes. i haven’t tried it here so i’m not sure if it will work successfully, but if you try it, i’d measure the oil in solid form (be sure it’s not melted already).
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Jessica — Reply
hi bridget! i usually don’t swap 100% whole wheat flour for the same amount of all purpose – it’s way too dry and gritty. i think you could try a 50/50 mix of all-purpose and whole wheat (they still may be a little dry) or you could try whole wheat pastry flour, which i do have success with in swapping equal amounts.
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Angelina | Baked Ambrosia — Reply
OMG! What a wonderful thing to wake up to!!! && the zucchini makes them acceptable for breakfast, right?!
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Jessica — Reply
obviously!!
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Hannah L. — Reply
Happy National Chocolate Chip Cookie Day! These look perfect and indulgent, and yet because of girl math is basically health food. It’s like a salad. You GET me.
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Hannah L. — Reply
Also, and now all I wants is fried parmesan zukes, with a side of these. #Healthfood
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Jessica — Reply
ugh they sound so good, don’t know?!
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Katelin — Reply
Do these have baking powder or soda? The ingredients have powder, but the directions say soda. Thanks!
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Karen Moser — Reply
Same confusion! what did you use- soda or powder?
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Karen Moser —
We ended up using baking soda and they were delicious.
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Jessica —
and so glad you liked them karen!!
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Jessica — Reply
so sorry guys!!! it’s baking SODA. i fixed it. :)
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Brooklyn Murtaugh — Reply
These look DIVINE! I love all baking with zucchini in it, but these are making my mouth water!
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Jessica — Reply
thanks brooklyn!
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Casey the College Celiac — Reply
These look so INSANELY gooey and chocolatey! Love the hidden zucchini too!
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Jessica — Reply
thanks casey!
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Jessica — Reply
xoxoxo
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Maja Harder — Reply
wauw, the photos of these made me immediately click on the post! And they sound very very delicious too
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Jessica — Reply
thank you!
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julie c — Reply
You don’t even have to file this one under “DESSERT”; it contains a vegetable!
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Jessica — Reply
hahaha that’s what i say too! ;)
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Cori — Reply
I have Celiac disease, dumb, so I’m going to try these with rice flour and almond flour. I’ll report back! Otherwise I would make as-is in 2 seconds. Yummmm
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Annie Jones — Reply
So amazing recipe! My kids love chocolate. I will make for them now. Thank Jessica!
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Ligia — Reply
Jessica, I made these tonight and they are delicious! Nice and moist! Best part is sneaking in the veggie.
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Cherie M Francis — Reply
I really really wanted to love these, being a chocoholic. I followed the recipe to the letter (which I rarely do…). They came out the consistency of cake, which was very disappointing. Wish I could say they were awesome and top of my list to make again.
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Sophia Gardner — Reply
So awesome recipe! I will make them this weekend. Cakes and hot tea are perfect combination. Thank Jessica!
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Pingback: Double Chocolate Zucchini Cookies with Sea Salt – Viralpics
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Allie Ellenbogen — Reply
I made these yesterday and they were delicious! For anyone interested I’m dairy-free so I actually subbed coconut oil for the melted butter (a 1:1 ratio) and they still came out perfect. Deliciously soft, cakey, and chocolatey. Thanks so much for another fabulous recipe, Jessica!
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meg — Reply
Thanks for that update, Allie — this means I can make them tonight with no trip to the store!
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Jessica — Reply
I made these last night – they are so insanely good. Thank you!
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Bianca — Reply
I have a massive zucchini to use so I think I’ll try these and see if hubby likes them. He’s my cookie monster and these look heavenly.
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Pingback: Chocolate Zucchini Cookies - Haley's Life in Color
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Pat — Reply
I bake lots…this looked like a great recipe so I tried it. Turned out well, however, when I mixed the dough it was so dry it didn’t hold together. I had to add a couple tablespoons of melted butter…so mine had 1/2 cup of melted butter. I re-read several times but I had followed exactly. They are definitely a hit…but with that one adjustment for me.
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Pingback: Zucchini Bars - Zucchini Bars with Cream Cheese Icing - recipequicks
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Frankie Klink — Reply
Hi my family and everyone else that has ate them loves these I don’t do the chocolate on top so they store easier but can I freeze these? If so how long thanks.
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Pingback: Chocolate Zucchini Cupcakes with Avocado Fudge Frosting
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Marshay — Reply
Okay so this recipe is a breakthrough for me. I have never liked zucchini in anything but these cookies have probably converted me. I made some adjustments by squeezing ALL of the water out of the zucchini(from 1 cup volume grated to less than 1/2 ) and using ghirardelli rouge cocoa. The first day these cookies were good. They were chocolatey and gooey but they had a slight coconut/stringy texture due to the zucchini. Flash forward to today. After sitting over night these things transformed into a decadent brownie cookie with neither sight nor taste of zucchini. They are amazing and you are my hero!
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Kim — Reply
Made these cookies today. They are over the top delicious!!! Took a plate to my neighbors and within 20 minutes they were calling for the recipe. A scoop of vanilla bean ice cream is what my kids had with them. Highly recommend this recipe!!! Thank you for sharing this recipe Jessica!!!
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Jenna — Reply
These cookies were sooo yummy! Sort of taste like a brownie :) will definitely be making again!
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Denise — Reply
I made these today without any changes to the recipe and OMG! I didn’t have a scoop so I used a generous tablespoon per cookie. They are thick and tender, almost cake like with a dense chocolate flavor. Would also be good with some chopped walnuts. A great way to use up a massive zucchini. This one’s a keeper!
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SJNancy — Reply
This is a wonderful recipe. The substitutions I made were a mixture of zucchini and yellow squash, a whole egg, fudge mint chips, and no toppings. I baked them twelve minutes and they came out well. I just tested my first slightly warm cookie and it was scrumptious and addictive. The coloring of chocolate and mint green in the chips goes perfect with the small amount of green in the zucchini.
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Kimmi — Reply
Excellent!!! It has been a HUGE hit with everyone I turned these yummy chocolate gems on to! Just be careful when salting the zucchini you taste your cookies before sprinkling any more salt on top it may not need it!
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Donna — Reply
Made this last night. Quadrupled the recipe because who wants only 20 cookies? :) Plus, I have too many zucchinis piling up on my kitchen island. My zucchinis are very moist, so I took seriously the instruction to remove some of the moisture. Turns out, I shouldn’t have. The dough was very dry and I had to add more zucchini. (another tip I learned is to let the dough sit for awhile and the dough will better absorb the zucchini – it didn’t happen this time). These cookies don’t spread at all so you don’t need them to be 2 inches apart, They become cake-like brownies (you could cook this recipe as brownies which would be easier than cookies). Add the sea salt as soon as you take them out of the oven – if you wait and the cookies cool, the salt bounces off. With the winning combination of chocolate and sea salt, do yourself a favor and drizzle caramel over the cookies. Serve with a large glass of cold milk!
