Yes, yes, you’re right, these are sweet chocolate zucchini cookies. And what else can you cook with this vegetable when you have a lot of it? When you’ve already cooked everything you can: stew, pancakes, zucchini and goat cheese tart, just fried zucchini, added to meatballs, pizza, soups, and even baked in 15 different ways. Well, it’s time for a dessert with zucchini.
Zucchini is a great “filling” for baking, especially with chocolate, where it won’t be visible at all, and you won’t even feel its taste. I guarantee no one will guess, so feel free to make these flavorful soft chocolate zucchini cookies.
This amount of products will make about 10–12 cookies.
Ingredients:
100 g of dark chocolate
100 g of butter at room temperature
150 g of brown sugar (can be replaced with regular sugar)
a pinch of salt
1 egg
1 tsp of vanilla extract
200 g zucchini
40 g cocoa powder
1 tsp of baking powder
280 g of all-purpose flour (you may need a little more)
50-100 g chocolate chips
- Turn on the oven to preheat to 180°C.
- Melt the chocolate in the microwave, in pulses of 15 seconds, stirring after each.
- Grate the zucchini on a fine grater.
- Using a mixer, beat the butter with sugar and salt for several minutes.
- Add the egg, vanilla extract, and beat for another 1 minute.
- Add the grated zucchini and stir.
- Pour in the melted and cooled chocolate and stir.
- Add the sifted cocoa powder, baking powder and flour in portions and mix until smooth. Add a little more flour if necessary. The dough should not be too stiff, but should not stick to your hands.
- Add the chocolate chips and mix again. Make the dough into balls slightly larger than a walnut, put them on a baking sheet with parchment, spacing them 5-6 cm apart. If you do not press down on top, you will get a puffy cookie, crispy on the outside and soft on the inside, I liked it even better.
- Bake at 180°C for about 15 minutes. The baking time may vary for your oven.
- Remove the cookies from the oven and cool at room temperature on a wire rack or wooden board.
If desired, you can decorate the finished cookies with melted chocolate. Then, after decorating, cool the cookies a little so that the chocolate hardens and does not get your hands dirty.
Enjoy your meal!
What do you think about this recipe? Did you like it? I am happy to share my experience with you and waiting for your feedback!
Chocolate Zucchini Cookies | YellowMixer.com
Print RecipeIngredients
- 100 g of dark chocolate
- 100 g of butter at room temperature
- 150 g of brown sugar (can be replaced with regular sugar)
- a pinch of salt
- 1 egg
- 1 tsp of vanilla extract
- 200 g zucchini
- 40 g cocoa powder
- 1 tsp of baking powder
- 280 g of all-purpose flour (you may need a little more)
- 50-100 g chocolate chips
Instructions
Turn on the oven to preheat to 180°C.
Melt the chocolate in the microwave, in pulses of 15 seconds, stirring after each.
Grate the zucchini on a fine grater.
Using a mixer, beat the butter with sugar and salt for several minutes.
Add the egg, vanilla extract, and beat for another 1 minute.
Add the grated zucchini and stir.
Pour in the melted and cooled chocolate and stir.
Add the sifted cocoa powder, baking powder and flour in portions and mix until smooth. Add a little more flour if necessary. The dough should not be too stiff, but should not stick to your hands.
Add the chocolate chips and mix again. Make the dough into balls slightly larger than a walnut, put them on a baking sheet with parchment, spacing them 5-6 cm apart. If you do not press down on top, you will get a puffy cookie, crispy on the outside and soft on the inside, I liked it even better.
Bake at 180°C for about 15 minutes. The baking time may vary for your oven.
Remove the cookies from the oven and cool at room temperature on a wire rack or wooden board.
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