It’s a cookie Friday!
YOU GUYS.
Recently I’ve been making these zucchini oatmeal chocolate chip cookies from last year on repeat. Max loves them, and I like that there’s a vegetable tucked into a cookie. It feels good to hand one to someone and say, “You’re eating something green!”
So here we go again.
These are super fudgy double chocolate zucchini cookies — a big, indulgent win.
Growing up we never had zucchini bread or zucchini cake. My family leaned savory: grated zucchini lightly breaded, pan-fried with lots of Parmesan, and served with marinara for dipping. It’s still one of my favorite ways to enjoy garden zucchini, and Eddie and I order fried zucchini when we find it done right — the lightly breaded ones that don’t taste overly greasy.
But this time the plan was all about chocolate chip cookies made with zucchini.
And I mean serious chocolate. These cookies are rich, fudgy and intensely chocolatey. I aimed to keep them chewy rather than cakey, and I think I nailed it. They almost feel like brownie cookies — dense and decadent in the best way.
The finishing touch that takes them over the top is a sprinkle of flaky sea salt right after baking. That contrast of sweet and salty is irresistible. I also drizzled a little extra melted chocolate on top because, well — I’m extra.
Even though I’ve said I haven’t been into sweets much during this pregnancy, one of these cookies satisfies me. Unlike a pan of brownies that begs for continuous digging, these are the kind of cookie where one (or maybe three) is enough to feel fully content.
Watch the video of how I make chocolate zucchini cookies:
Double Chocolate Fudge Zucchini Cookies
Yield:
20
cookies
1 hour
Pin Recipe
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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
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Preheat the oven to 350°F (175°C).
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Grate the zucchini and lightly sprinkle it with salt. Let it sit a few minutes, then squeeze it in a clean towel to remove excess moisture.
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In a small bowl, whisk together the flour, cocoa, baking soda and salt.
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In a large bowl, whisk the melted butter and brown sugar until combined. Whisk in the egg yolk and vanilla. Stir in the grated zucchini, then add the dry ingredients just until combined into a dark chocolate dough. Fold in the chocolate chips.
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Use a 1/2- to 1-tablespoon scoop (or a small cookie scoop) to drop dough onto a parchment-lined baking sheet, spacing cookies about 2 inches apart. Bake 12–15 minutes, until just set. Let cool on the baking sheet 10 minutes before transferring. Sprinkle with flaky sea salt before serving.
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Optional: melt a few tablespoons of chocolate chips and drizzle over cooled cookies for an extra touch.
Notes
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AND we’re eating a vegetable!