Recipe: Chocolatey Chocolate Chip Zucchini Cookies

Okay, I’m so sorry for leading you to the Dark Side here! White Flour? Refined sugar?? But really, these are amazing. And see? They have vegetables in them!

I haven’t risked modifying this recipe to make it less toxic, but if you do, and like the result, please post about it in the comments!

Chocolatey Chocolate Chip Zucchini Cookies
(I improved upon this recipe)
1/2 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups grated zucchini
2 cups Ghirardelli 70% chocolate chips

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets (I only ever use parchment paper now and so should you!)

In a medium bowl, cream together the shortening, white sugar and brown sugar until smooth. Beat in the egg and vanilla. Combine the flour, cocoa, baking soda and salt; gradually stir into the creamed mixture. Fold in the grated zucchini and stir in chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets. Don’t forget to have a taste of the dough - it’s sooo silky and delicious! (Is this what baking with white flour is always like?)

Bake for 8 to 10 minutes in the preheated oven. Do not overbake! They should still have a bit of a glisten on top.

Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Yes, they have disconcerting green bits surfacing throughout, but you’ll soon forgive that once you have a bite!

Hey Laura, I think... Recipe: Chocolatey Chocolate Chip Zucchini Cookies

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