Chocolate Zucchini Cookies
Zucchini season is in full bloom and probably in great abundance for most of us :)
My original Zucchini Cookies have quickly sky rocketed to one of my reader’s favorite ways to use up some of their zucchini crop… and for good reason- they are PHENOMENAL!
This is a chocolate spin off and let me tell you… these are SO good. Like you can absolutely not stop at just one. If you adore chocolate the way I do, then put this recipe on your must try asap list! You will not regret it!
For those who may question using zucchini in a cookie… let that hesitancy go right now. You cannot even taste the zucchini but it provides a moistness and texture that just can’t be beat.
My picky eaters happily chowed down on these cookies and were completely oblivious that I had snuck a cup of zucchini into the recipe.
Give this recipe a try! You will not be disappointed!
- ½ cup butter, softened
- ¾ cup brown sugar
- 1 egg
- 1½ teaspoons vanilla
- 1 cup grated zucchini, well drained
- 2 cups flour
- 4 Tablespoons cocoa
- ½ cup oats
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 cup milk chocolate chips
- ½ cup butter, softened
- 2 cups powdered sugar
- ¼ cup cocoa
- ¼ cup milk
- 1 teaspoon vanilla
- ¼ teaspoon salt
- Preheat oven to 350 degrees F.
- Line cookie sheet with parchment paper.
- In a large mixing bowl combine beat butter and brown sugar until cream and smooth. Add egg and vanilla. Add Zucchini and mix again. Add flour, cocoa, oats, baking soda, and salt. Stir in chocolate chips.
- Spoon cookies onto cookie sheet using large spoon.
- Bake for 8 to 9 minutes.
- Cool on baking racks.
- In a medium bowl beat butter. Add powdered sugar, cocoa, and milk. Beat until creamy and smooth. Add vanilla and salt and and beat again. Frost cooled cookies.
I have a question. You say that your kids didn't know you had snuck 2 cups of zucchini in to the recipe, but the recipe calls for 1 cup of zucchini. Is it 2 cups, or 1? Thank you!
Chef in Training
its just 1 so sorry about the typo :)
I see many recipes for cookies and cakes using zucchini, but they all have oats in them. Oats and nuts are not allowed in our house (allergies), and I was wondering if these could be made without oats, and what could be used instead.
Can this b made in a cake???
Can these cookies be frozen?
Could you please put on the recipe how many/much it makes? Thanks!
For your chocolate zucchini cookies do you use quick oats or regular oats?
Made a full recipe of the cookies (I got 3 dozen out of my batch) and a half recipe of the frosting; I have no idea how you would use a full recipe of frosting on a full recipe of cookies! The cookie was cakey and, clearly, the taste is totally dependent on the cocoa powder used. Ours was not very good (Western Family) and next time I buy some I will shell out for the Ghirardelli cocoa powder. The kids liked the cookies; I thought they were okay. The frosting made them better, but the frosting was nothing to write home about. My frosting looked nothing like the frosting in the pictures and was so thin, it was soupy! I had to thicken it up with a lot of powdered sugar and then it just tasted like sweet, brown frosting - no chocolate flavor. I will keep looking for a good zucchini cookie recipe and a good frosting recipe. Thanks though.
I made these cookies with a few minor changes, overall they turned out pretty well. I added a half tsp of baking powder and used about 3 tbsp of cocoa instead of 4 because I ran out. The cookies weren't done after 8 - 9 mins of baking at 350F, they took 13 - 14 mins total. The recipe made about 34 2" cookies. My frosting didn't turn out right at all, it was runny and had a strange texture. I left out the cocoa since I didn't have any left, and added natural food coloring (India Tree brand), perhaps that's why the frosting didn't turn out. However, the cookies didn't need frosting I thought, they were perfectly soft and sweet.
I tried to leave 3 stars along with my comment on the recipe but it would only let me do 5.
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