Chocolate Zucchini Cookies with White Chocolate

Chocolate Zucchini Cookies with White Chocolate

Chocolate cookies with a brownie fudge like texture studded with white chocolate chips.

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Prep Time: 10 minutes

Cook Time: 13 minutes

Total Time: 23 minutes

Servings:

Calories: 127kcal

Author: Shelby Law Ruttan

Ingredients

2 cups bread flour
¼ cup dutch process cocoa powder
1 teaspoon baking soda
½ teaspoon salt
½ cup butter softened
¼ cup granulated sugar
½ cup packed dark brown sugar
1 egg
1 teaspoon vanilla extract
2 ounces unsweetened chocolate
1 cup shredded and drained zucchini
1 cup white chocolate chips

Instructions

[mv_schema_meta name="preheat and combine dry ingredients"]Preheat the oven to 350 degrees. In a small mixing bowl, combine the flour, cocoa powder, baking soda, and salt. Set aside. [mv_img id="3802"]
[mv_schema_meta name="cream butter and sugar"]Add the butter, granulated sugar, and brown sugar to a large mixing bowl. Using a hand mixer, cream together the butter and sugars for 2 minutes, or until creamy and smooth. [mv_img id="3803"]
[mv_schema_meta name="add vanilla and egg"]Add the vanilla extract and the egg to the butter mixture and mix for 2 minutes, or until creamy and smooth. Stir in the zucchini. Set aside. [mv_img id="3804"]
[mv_schema_meta name="melt unsweetened chocolate"]Melt the unsweetened chocolate In a medium sized microwave safe bowl, doing so in 30 second intervals until the chocolate is smooth and creamy. [mv_img id="3810"]
[mv_schema_meta name="stir in melted chocolate"]Add the melted chocolate to the wet batter and stir to combine.
[mv_schema_meta name="add flour mixture"]Stir in the flour mixture and stir until the flour is just incorporated into the cookie dough.
[mv_schema_meta name="add white chocolate"]Add the white chocolate chips and stir until evenly distributed. [mv_img id="3805"]
[mv_schema_meta name="scoop dough"]Portion the cookie dough by 1 tablespoon sized portions onto a parchment lined cookie sheet. [mv_img id="3806"]
[mv_schema_meta name="Bake and cool"]Bake for 13 minutes, or until cookies no longer look wet and bounce back when lightly touched. Cool and store in an airtight container. [mv_img id="3808"]

Video

[adthrive-in-post-video-player video-id="H3agJns6" upload-date="Sun Aug 02 2020 00:00:00 GMT+0000 (Coordinated Universal Time)" name="Triple Chocolate Zucchini Cookies" description="Triple Chocolate Zucchini Cookies"]

Notes

Tips And Substitutions

Always pre-shred, salt, and drain the zucchini first. This removes excess moisture from the zucchini and prevents the baked good from being soggy.
Try to use small to medium sized zucchini (no bigger than 6 inches long). The large the zucchini gets, the more likely it will be bitter.
If the zucchini has large seeds, remove the seeds before shredding.
Substitute 1 cup shredded apple for the zucchini.
Substitute semi-sweet chocolate chips for the white chocolate.

Nutrition