"No obstacles are insurmountable when God commands and we obey"
- - Heber J. Grant
August 07, 2015
Triple Chocolate Zucchini Cookies
by Melanie Gunnell

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.


Triple Chocolate Zucchini Cookies
Yield: About 2 dozen cookies, depending on size

Here's a quick video on draining zucchini. If you start with about 2 cups of shredded zucchini, you should end up with about 1 cup after draining (although it will depend on the exact zucchini — both size and variety and water content).

Ingredients

  • 2/3 cup (4.5 ounces) semisweet or bittersweet chocolate chips

  • 2 cups (10 ounces) all-purpose flour

  • 1/4 cup (.75 ounces) unsweetened cocoa powder

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1/2 cup (8 tablespoons, 4 ounces) butter, softened to room temperature

  • 1/4 cup (2 ounces) granulated sugar

  • 1/2 cup (3.75 ounces) packed light brown sugar

  • 1 egg

  • 1 teaspoon vanilla extract

  • 1 cup shredded and drained zucchini (about 4 ounces)

  • 1 cup semisweet, bittersweet or milk chocolate chips

Directions

  1. Preheat the oven to 325 degrees F. Line baking pans with parchment paper, silpat liner or lightly grease with nonstick cooking spray.

  2. Melt the 2/3 cup chocolate chips in a small bowl in the microwave (1-minute intervals at 50% power stirring in between, 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).

  3. In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt.

  4. 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.

  5. Pour in the melted chocolate and mix until well-combined.

  6. 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.

  7. Scoop the cookie dough into tablespoon or so sized balls and place about 2-inches apart on the prepared cookie sheets.

  8. Bake for 10-11 minutes until just set.

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)


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About Melanie Gunnell

Melanie Gunnell is a food-loving, chocolate-obsessed mom who has a desperate need to share her favorite tried-and-true recipes with the world. In a past life she graduated from Brigham Young University with a degree in public health, but for the past ten years, stay-at-home motherhood has been her job along with blogging-from-home for the past five.

She resides in the brilliantly cold tundra of Northern Minnesota with her husband and their brood of five children: four boys and one tiny, bossy girl. Dark chocolate (particularly the act of shoving chocolate chips in her mouth whilst hiding in the pantry) is her coping skill of choice for both the never-ending winters and the never-ending wrestling matches in her front room.

http://www.melskitchencafe.com/

Calling(s): Primary pianist, CTR 6/7 Primary teacher, Activity Day leader

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