These moist chocolate zucchini cookies are a yummy treat! The secret ingredient, zucchini, keeps them soft and adds a touch of healthy goodness. Plus, they’re packed with chocolate!
I love how sneaky they are—getting in some veggies while enjoying a cookie feels like a win-win! Just whip them up, bake, and enjoy their soft, chocolaty goodness anytime. 🍪
Key Ingredients & Substitutions
All-purpose flour: This is essential for the cookie’s structure. If you want to make them gluten-free, you can use a 1:1 gluten-free baking flour instead.
Cocoa powder: Unsweetened cocoa powder gives the cookies their rich chocolate flavor. For a sweeter taste, you could use Dutch-processed cocoa, but it has a milder flavor than natural cocoa.
Zucchini: This is the secret ingredient that keeps the cookies moist. Make sure to squeeze out excess water after grating. If you don’t have zucchini, mashed bananas or applesauce can work as substitutes, but they’ll change the flavor slightly.
Butter: Unsalted butter is the best choice to control salt levels. If you’re looking for a dairy-free option, coconut oil or a plant-based butter spread can be used.
Chocolate chips: Semi-sweet chocolate chips are a classic, but dark chocolate or milk chocolate chips can be used depending on your sweetness preference.
How Do I Ensure My Cookies Are Soft and Moist?
To keep these zucchini cookies soft and moist, the key is to not overbake them. Here’s how to do it:
- Keep an eye on the oven; start checking for doneness at the 10-minute mark.
- They should look set but still appear soft in the center. They’ll firm up as they cool.
- Don’t skip squeezing the grated zucchini. Removing excess moisture helps the cookies maintain a good texture.
- Let them rest on the baking sheet for a few minutes before transferring them. This helps them stay soft.
Moist Chocolate Zucchini Cookies
Ingredients You’ll Need:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup grated zucchini (about 1 medium zucchini, squeezed dry)
- 1 cup semi-sweet chocolate chips (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 10-12 minutes of baking time. So, in about 30 minutes, you can have these delicious cookies ready to enjoy! Don’t forget to let them cool for a bit after baking.
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 350°F (175°C). While it’s heating up, line a baking sheet with parchment paper to prevent sticking. This will help make cleanup a breeze!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. This helps evenly distribute the dry ingredients. Once mixed, set the bowl aside for later.
3. Cream the Butter and Sugars:
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar. Use a hand mixer or a wooden spoon, and mix until the mixture is light and fluffy. This step is important for a soft and chewy cookie!
4. Add Egg and Vanilla:
Beat in the egg and vanilla extract to the creamed butter and sugars. Mix well until everything is combined and smooth.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. It’s okay if there are a few lumps – don’t overmix!
6. Fold in Zucchini and Chocolate Chips:
Next, gently fold in the grated zucchini and, if you’d like, the chocolate chips. The zucchini adds moisture and a subtle sweetness, while the chocolate chips bring in that rich, chocolaty flavor!
7. Scoop and Bake:
Using a spoon or cookie scoop, drop spoonfuls of the dough onto the prepared baking sheet, making sure to leave about 2 inches of space between each cookie.
8. Bake to Perfection:
Bake in the preheated oven for 10-12 minutes. Keep an eye on them; they’ll be set but soft in the middle when done. Remember, they’ll continue to cook a bit while cooling.
9. Cool Before Enjoying:
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your moist, chocolatey zucchini cookies with a glass of milk or your favorite beverage!
Happy baking!
FAQ About Moist Chocolate Zucchini Cookies
Can I Use Frozen Zucchini Instead of Fresh?
Yes, you can! Just make sure to thaw the frozen zucchini and squeeze out as much moisture as possible before using it in the recipe. This prevents your cookies from becoming too soggy.
What Can I Substitute for Butter?
If you prefer a dairy-free option, you can use coconut oil or a plant-based butter substitute. Just ensure that whatever you use is also softened for easy mixing!
How Do I Store Leftover Cookies?
Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them in a freezer-safe bag for up to 3 months. Just thaw at room temperature or pop them in the microwave for a few seconds before enjoying!
Can I Add Other Mix-Ins?
Absolutely! Feel free to add nuts, dried fruit, or even white chocolate chips for a fun twist. Just be mindful not to add too much, as this can alter the texture of the cookies.
