Chocolate Fudge Zucchini Cookies
Total Time
10 minutes
Cook Time
10 minutes
Rating
4.5 out of 5 stars
(6)
Ingredients
18-20 cookies
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 5 tablespoons unsalted butter
- 1/2 cup Dutch process cocoa
- 2/3 cup granulated sugar
- 1/3 cup packed brown sugar
- 1/3 cup plain Greek yogurt
- 1 teaspoon vanilla extract
- 1/2 cup finely shredded zucchini
- 1/2 cup semi-sweet chocolate chips
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Preparation
Step 1
Preheat oven to 350°. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
Step 2
In a medium bowl, whisk together flour, baking soda, and salt; set aside. Melt butter in a large saucepan over medium heat. Remove from heat; stir in cocoa powder and sugars. The mixture will be thick and resemble sand-that's ok. Add the yogurt and vanilla extract. Stir until smooth.
Step 3
Add flour mixture, stirring until moist. Stir in zucchini and chocolate chips.
Step 4
Drop by level tablespoons 2 inches apart onto prepared baking sheets. Bake for 10 minutes or until almost set. Cool on baking sheet for 2-3 minutes or until cookies are firm. Remove cookies from sheet and cool completely on wire racks.
Step 5
Note-I squeeze the shredded zucchini in a paper towel and pat dry to remove the excess water before using.
Step 6
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Chef's notes
I squeeze the shredded zucchini in a paper towel and pat dry to remove the excess water before using.
