Chocolate Zucchini Cookies

Yes I know there are eyebrows raising and heads being scratched – chocolate cookie of course, but ZUCCHINI?! I am not sure about that. Well yes, they are both chocolate and zucchini but I promise you they are well worth the eyebrows being raised and the heads being scratched in confusion. I first encountered this recipe a few years ago in a copy of Vegetarian Times Magazine. I tried a batch a bit quizzically and confused and my sister and I fell in love with these moist, sweet, and decidedly a bit feel good treats, I mean they do have a serving of vegetable in them.


I made a batch of these cookies a few weeks ago and they won everyone over as much as they won my sister and I over with the first baking. They are more soft than a traditional cookie, thanks to the starring but understated zucchini, and thus take on more of a brownie consistency. Once finished off with a light chocolate ganache, these are truly some tremendous desserts.

Blended with a bit of coco powder and frosted with sweet chocolate this is a wonderful and ingenious way to both use the best of the zucchini harvest when tables are heavy with loads of summer vegetables, and a great way to sneak in an extra serving of vegetables we too often miss. Children will love them, picky eaters will devour them, and even the hesitant of heart will have to change their tune once they have tried a chocolate zucchini cookie for themselves.

Happy Baking and Healthy(ish) Eating,


Chocolate Zucchini Cookies – from Vegetarian Times

2 cups flour

1/2 cup cocoa powder

1 tsp. baking soda

1/2 tsp. salt

1 cup sugar (I use slightly less, like ¾ of a cup)

1/2 cup (1 stick) butter softened

1 large egg

1 1/2 tsp. vanilla extract

2 cups finely grated zucchini or yellow squash (1 3/4 cups)

Chocolate Glaze

1/2 cup semisweet chocolate chips

2 Tbs. butter

1 Tbs. light corn syrup or agave nectar ( I don’t use this)

1/2 tsp. vanilla extract

Preheat oven to 350°F, and line 2 baking sheets with parchment paper. To make Cookie Dough: Combine flour, cocoa powder, baking soda, and salt in large bowl. Set aside.

Beat sugar and butter in bowl with electric mixer until light and fluffy. Beat in egg and vanilla extract until smooth. Beat in zucchini until well combined. Add flour mixture, and beat until smooth.

Roll Cookie Dough into 2-inch balls, and place 1 1/2 inches apart on prepared baking sheets. Bake 12 to 15 minutes, or until tops of cookies look dry. Cool 1 minute in pan, then transfer to wire rack to cool completely. Repeat with remaining Cookie Dough. Cool cookies completely.

To make Chocolate Glaze: Melt chocolate chips, butter, and corn syrup in bowl in microwave 30 seconds to 1 minute, stirring occasionally. Stir until smooth, and add vanilla extract. Spread on cookies, and cool 10 to 20 minutes, or until glaze is set.


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05 2011

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