These Double Chocolate Zucchini Cookies are a delightful twist on a classic treat, combining rich cocoa and melty chocolate chips with the subtle sweetness of zucchini. In just 25 minutes, you’ll have a batch of soft, chewy cookies with a hint of wholesome goodness. The zucchini adds moisture and a tender texture, while the double dose of chocolate ensures every bite is indulgent and satisfying.
Perfect for sneaking in a veggie boost or satisfying a chocolate craving, these cookies are a crowd-pleaser for all ages. With 99 calories per cookie, they’re a guilt-free way to enjoy dessert. The warm, gooey chocolate paired with the earthy undertones of zucchini creates a flavor combo that’s simply irresistible. Bake a batch today and watch them disappear!
Delicious Double Chocolate Zucchini Cookies: Ingredients
- ½ cup butter, softened (unsalted recommended)
- ½ cup brown sugar (light or dark, packed)
- ½ cup white sugar
- 1 egg, large
- 1 teaspoon vanilla extract
- 2½ cups all-purpose flour (spooned and leveled)
- ⅓ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon (optional, for extra warmth)
- 2 cups grated zucchini (squeeze out excess moisture with a towel)
- 11 ounces semi-sweet chocolate chips (or milk chocolate chips, 1 standard bag)
Step-by-Step Instructions for Perfect Cookies
- Preheat your oven to 350°F. Lightly spray cookie sheets with non-stick cooking spray or use a non-stick silicone baking mat.
- In a large bowl, beat the butter, brown sugar, and white sugar together until creamy and smooth.
- Add the egg and vanilla extract, mixing well until fully combined.
- Gradually mix in the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon. Stir until the dough comes together.
- Gently fold in the grated zucchini, mixing until evenly distributed. Then, add the chocolate chips and stir to combine.
- Drop large spoonfuls of dough onto the prepared cookie sheets, spacing them about 2 inches apart.
- Bake for 8-10 minutes, or until the edges are set but the centers are still soft. (The cookies will firm up as they cool.)
- Let the cookies cool on the cookie sheet for 5-10 minutes before transferring them to a wire rack to cool completely.
How to Store and Keep Your Cookies Fresh
These Double Chocolate Zucchini Cookies stay fresh for up to 3 days when stored in an airtight container at room temperature. For longer storage, place them in a freezer-safe bag or container and freeze for up to 2 months. Pro tip: Separate layers of cookies with parchment paper to prevent sticking!
Fun Topping and Serving Ideas
Take your cookies to the next level by drizzling melted white chocolate or caramel over the top. For a festive touch, sprinkle with sea salt or crushed nuts before baking. These cookies pair perfectly with a cold glass of milk or a scoop of vanilla ice cream for an indulgent treat.
Time-Saving Tips for Busy Bakers
Grate your zucchini ahead of time and store it in the fridge for up to 2 days to save prep time. If you’re short on time, use a cookie scoop to portion the dough evenly and quickly. Bonus: You can also freeze the dough in pre-portioned balls for fresh-baked cookies anytime!
Recipe Variations to Try
Swap semi-sweet chocolate chips for dark chocolate or white chocolate chips for a different flavor profile. For a nutty twist, add ½ cup of chopped walnuts or pecans to the dough. If you’re feeling adventurous, replace the cinnamon with a pinch of cayenne for a spicy kick!
Common Questions Answered
Can I use frozen zucchini? Yes! Just thaw and squeeze out excess moisture before adding it to the dough. Why are my cookies spreading too much? Make sure your butter is softened, not melted, and avoid overmixing the dough. If needed, chill the dough for 15-20 minutes before baking.
Double Chocolate Zucchini Cookies
Ingredients
- ½ cup butter, softened
- ½ cup brown sugar
- ½ cup white sugar
- 1 egg
- 1 teaspoon vanilla
- 2½ cups all-purpose flour
- ⅓ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 2 cups grated zucchini
- 11 ounces semi sweet chocolate chips, or milk chocolate, I bag
Instructions
- Preheat oven to 350℉. Lightly spray cookie sheets with non-stick cooking spray or use non-stick silicone baking mat.
- In a large bowl, beat the butter, brown sugar, and white sugar until creamy. Add egg and vanilla and mix well.
- Mix in flour, cocoa powder, baking soda, baking powder, salt, and cinnamon; stir until combined.
- Fold in zucchini and mix, then add chocolate chips.
- Drop large spoonfuls of dough onto cookie sheets.
- Bake for 8-10 minutes, then let the cookies cool for 5-10 minutes on the cookie sheet before removing them to wire racks.