Triple Chocolate Zucchini Cookies
Everything a chocolate cookie should be, these triple chocolate zucchini cookies are soft and rich and wonderfully not cakey at all. Hallelujah!
These cookies. You guys, these cookies.
They are magnificent and so utterly surprising (meaning not cakey at all – just pure blissful chocolate richness) that I’m hoping and praying I can easily find zucchini all the year round without having to take out a high-interest loan in, say, January to afford it.
Because you better believe, I’m going to be craving these cookies in January. And beyond.
I am in love, love, love with these babies.
Often times baked goods made with zucchini end up being moist and light and kind of bouncy (you get me?) and that’s a really great characteristic in something like chocolate zucchini cake, but when it comes to me and my chocolate cookies, I want them soft and slightly dense and rich and chocolatey and completely unbouncy.
These amazing chocolate zucchini cookies are not like cake at all, thank the good heavens.
In fact, their texture reminds me a lot of these superiorly soft and delicious egg-free double chocolate cookies. Which means I’m completely undone by the deliciousness and can’t resist them. Not at all.
And the zucchini, a wonderful addition, is there but not really in your face there, if you know what I mean.
If you’ve seen me lament on Instagram about not quite getting a fudgy zucchini brownie perfected (after what’s now been six batches), methinks that this batter spread into a baking pan may actually do the trick.
I’m itching to try just that as soon as I can pawn some zucchini off the next person I see. And when I can stand to see another zucchini brownie in my kitchen again. That may be a while considering all the fails of this week.
Back to these cookies, though.
Here’s my stern advice: Don’t even consider putting zucchini in anything else until you make these. They are that good. Plus, I just showed you how to drain zucchini without breaking a sweat. No excuses.
One Year Ago: Frozen Mint Lemonade Slush
Two Years Ago: Freezer Beef and Bean Burritos
Three Years Ago: Peach-Orange Smoothie
Triple Chocolate Zucchini Cookies
Ingredients
- ⅔ cup (113 g) semisweet or bittersweet chocolate chips
- 2 cups (284 g) all-purpose flour
- ¼ cup (21 g) unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113 g) salted butter, softened to room temperature
- ¼ cup (53 g) granulated sugar
- ½ cup (106 g) packed light brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup (about 113 g) shredded and drained zucchini
- 1 cup (170 g) semisweet, bittersweet or milk chocolate chips
Instructions
- Preheat the oven to 325 degrees F. Line baking pans with parchment paper, silpat liner or lightly grease with nonstick cooking spray.
- Melt the 2/3 cup chocolate chips in a small bowl in the microwave (1-minute intervals at 50% power stirring inbetween taking care not to overheat) or in a double boiler on the stove until just melted. Set aside to cool to warm room temperature (as in, a finger dipped in will feel like tepid bath water but should certainly not scorch your finger with heat).
- In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt.
- In a large bowl or in the bowl of an electric stand mixer fitted with the paddle attachment, whip together the butter, granulated and brown sugars, for 1-2 minutes until light and creamy. Add the egg and vanilla and mix another minute or so. Stir in the zucchini.
- Pour in the melted chocolate and mix until well-combined.
- Add the dry ingredients and mix on low speed until a few streaks of flour remain. Stir in the chocolate chips until everything is just incorporated.
- Scoop the cookie dough into tablespoon or so sized balls and place about 2-inches apart on the prepared cookie sheets.
- Bake for 10-11 minutes until just set.
Notes
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Recipe Source: adapted just a bit from iambaker.net (included weight measures, altered the method adding the zucchini earlier, and a few other minor changes)
84 Comments on “Triple Chocolate Zucchini Cookies”
I made this recipe and doubled it. I am disappointed in how it turned out. It kind of tastes like too much flour.
Yummy, yummy. Recipe says it makes 24. I doubled it for a family reunion. I used a cookie scoop and is at least 2 T, and I have 84 cookies. I was only counting on 48! The recipe doesn’t say how finely to shred the zucchini. I wish I would have gone tiny shreds on this to hide the zucchini more. But it’s a delicious cookie and bakes up well at exactly 11 minutes.
I’ve made this recipe multiple times because the zucchini in my garden were plentiful this year!! These are always a hit and so yummy! I’ve made them exactly as written and I’ve also played around with the recipe a bit. To make them a little healthier, I omitted the butter and egg, and replaced with 3/4 cup of unsweetened applesauce and added 1/2 teaspoon of baking powder. I also did 1 cup of whole wheat flour and 1 cup of white flour (instead of 2 cups of white flour). The changes weren’t too noticeable from the times when I made the original recipe. Oh and I also frequently play around with the “1 cup semisweet, bittersweet or milk chocolate chips.” Sometimes I’ll do half espresso chips or dark chocolate chips and half semisweet.
Thanks for a great recipe!!
These were perfect. We waited five minutes out of the oven and had a little pile of vanilla ice cream under one. Yummy! **I used the convection bake setting at 325F and turned the pans half way through baking.
My first time making anything sweet with zucchini. These cookies are amazing! I swapped the last part of chocolate chips out for white chocolate. I am a terrible cook and your recipe was super easy to follow! Thanks for making me look good in the kitchen!
These cookies are so amazing. Even my picky eater thinks so!! I followed the recipe exactly- just doubled it- and they look and taste so great!! Off to make zucchini fritters!
Mine did not look as pretty as yours did at all, but they sure came out tasty! I only took out 1 star because of appearance and I only managed to make 14 cookies instead of 24, and I kind of wanted 24. I did portion them out according to the recipe. The only edit I did was add a bit of instant coffee granules and used extra dark chocolate instead of semisweet, as that was what I had on hand.
These were surprisingly incredible. Most zucchini cookies are cakey but these really are fudgy and fantastic. We loved them mucho!!! Thanks for another use for our bountiful zucchini harvest!
These cookies didn’t flatten out like your pictures show when I made them. They stayed kind of domed like a muffin top. They were a bit cakey when still warm, but after a few hours, they transformed and had a fudgy texture. The next day (today) they are even fudgier. I squeezed the zucchini quite a bit in my nut milk bag, so I wonder if I got too much water out, since they didn’t spread much. Nevertheless, the flavor is wonderfully chocolatey. Overall they are delicious!
I added walnuts & they were very fudge & tasty! More cake-like than cookie.
OMG! I have bever left a review until now. As Mel said…” These cookies. You guys, THESE COOKIES!” I only subbed out adding white chocolate chips at the end, but holy moley, are these good!
I had a huge zucchini and ended up making zoodles and pulsing extra zoodles in my ninja blender to get them into a fine shred. I drained that in a sieve for a few hours while prepping and eating the zoodles.
The house smelled so good when I made these and the taste blew us away. I shared with neighbors and they all said the same thing: UHH-Maaazing! Now I have to go and find another zucchini to make more!
I just finished making the triple chocolate zucchini cookies and they r so chocolate and yummy and I bet that people who don’t like zucchini in sweets , they will not be able to tell. I recommend for all of u to try to make the cookies. Thank u for the recipe
Made these this evening and they turned out great! Moist, chocolaty and they used a whole zucchini!!! Great recipe, I’ll be making these again. Thanks!
I made these last night and they were easy and SO yummy! We tend to like sweeter chocolate, so I used milk chocolate chips instead, and they tasted fantastic! I love your site, because your recipes are so clear, unique, and tasty!
This recipe is awesome! My whole family loves these cookies. They are like a ooey-gooey fudgey brownie in cookie form. With some healthy zucchini hidden in as a bonus
Ok the cookies looked good but the have absolutely no flavor to them they need more spices in the recipe or nuts was disappointed