Double Chocolate Zucchini Cookies Recipes

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CHOCOLATE ZUCCHINI COOKIES



Chocolate Zucchini Cookies image

Super soft Chocolate Zucchini Cookies are bursting with chocolate chips! Excellent for packing in lunches and they freeze well too!

Provided by Amy

Categories     Cookies     Dessert

Time 37m

Number Of Ingredients 13

1 2/3 cup all purpose flour
1/3 cup cocoa
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
1/2 cup butter (room temperature)
1/2 cup sugar
1/2 cup brown sugar
1 whole egg
1 tsp vanilla
1 1/2 cup zucchini (shredded)
2 cups chocolate chips

Steps:

  • Preheat oven to 375 degrees.
  • Grate zucchini. Set aside.
  • Cream butter and sugars until fluffy, about two minutes.
  • Add eggs and vanilla. Beat two more minutes.
  • Add baking soda, baking powder, and salt. Mix for one minute.
  • Add cocoa and flour. Beat just until combined. The dough will be stiff.
  • Add grated zucchini and chocolate chips. Mix only until incorporated. As the dough sits the zucchini will start releasing some of the water in it and the dough will become thinner and "wetter". The last batch of cookies might be flatter than the first, because of the amount of time the zucchini sits in the cookie dough before baking.
  • Drop dough onto a parchment-lined baking sheet in 2 Tablespoon sized cookies.
  • Bake for 10-11 minutes. Be careful to not over bake.
  • Let cookies cool on the sheet of a minute, then remove to a cookie rack to finish cooling.

Nutrition Facts : Calories 143 kcal, Carbohydrate 21 g, Protein 2 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 10 mg, Sodium 104 mg, Fiber 1 g, Sugar 15 g, ServingSize 1 serving

DOUBLE CHOCOLATE ZUCCHINI COOKIES RECIPE



Double Chocolate Zucchini Cookies Recipe image

These soft, chocolatey cookies are a family favorite- and you would never know that they are loaded with zucchini!

Provided by Six Sisters

Yield 48

Number Of Ingredients 13

1/2 cup butter (softened)
1/2 cup brown sugar
1/2 cup white sugar
1 egg
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 cups grated zucchini
1 (11 ounce) bag semi-sweet or milk chocolate chips

Steps:

  • Preheat oven to 350 degrees. Lightly spray cookie sheets with non-stick cooking spray or [use non-stick silicone baking mat|http://www.amazon.com/Non-Stick-Silicone-Baking-Mat-Piece/dp/B00IIE9SE4/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1406650191&sr=1-1].
  • In a large bowl, beat the butter, brown sugar, and white sugar until creamy. Add egg and vanilla and mix well. Mix in flour, cocoa powder, baking soda, baking powder, salt, and cinnamon; stir until combined. Fold in zucchini and mix, then add chocolate chips. Drop large spoonfuls of dough onto cookie sheets.
  • Bake for 8-10 minutes, then let the cookies cool for 5-10 minutes on the cookie sheet before removing them to wire racks.

DOUBLE CHOCOLATE ZUCCHINI COOKIES



Double Chocolate Zucchini Cookies image

There are a great way of sneaking a vegetable into your baking. You will not taste the shredded zucchini in this recipe. The Zucchini provides moisture to this cookie and make these cookies soft and almost muffin like. These cookies will not be like your standard drop cookie, these will be a rounded soft cookie. Give these a chance, you won't be sorry in the end.

Provided by Johnsdeere

Categories     Drop Cookies

Time 1h20m

Yield 3 1/2 Dozen

Number Of Ingredients 12

1 cup grated zucchini
1 cup brown sugar (packed)
1 teaspoon baking soda
1/2 cup butter or 1/2 cup margarine
1 egg
1 teaspoon vanilla
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon cinnamon
2 tablespoons cocoa
1 cup chopped walnuts
6 ounces semi-sweet chocolate chips

Steps:

  • Combine zucchini, brown sugar, baking soda and margarine.
  • Mix egg and vanilla into zucchini mixture.
  • Add remaining ingredients.
  • Chill dough 1 hour in the refridgerator.
  • Drop by rounded teaspoonfuls.
  • Bake at 375 degrees for 10-15 minutes --
  • Do not overbake, these will be soft to the touch but, will firm after sitting.

DOUBLE CHOCOLATE ZUCCHINI MUFFINS



Double Chocolate Zucchini Muffins image

Provided by Food Network

Categories     dessert

Time 45m

Yield 12 servings

Number Of Ingredients 15

1/2 cup mashed avocado (about 1 medium)
1/4 cup milk or non-dairy milk (60 milliliters)
2 tablespoons canola oil (30 milliliters)
1 egg
1/4 cup brown sugar (50 grams)
1/4 cup granulated sugar (50 grams)
1 teaspoon vanilla extract
1 1/4 cups grated zucchini (about 1 medium)
1 1/4 cups whole wheat pastry flour or all-purpose flour (165 grams)
1/2 cup cocoa powder (60 grams)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/2 cup mini semi-sweet chocolate chips (85 grams)

Steps:

  • Preheat your oven to 350 degrees F (175 degrees C) and line or grease a regular muffin tin.
  • Mix the mashed avocado, milk, oil, egg, sugars and vanilla until very smooth. Stir in the grated zucchini.
  • Sift over the flour, cocoa powder, baking powder, baking soda, salt and cinnamon and mix just until combined. Divide the batter into the muffin tin and scatter the top of each with chocolate chips.
  • Bake the muffins until they bounce back when touched or a skewer inserted into the center comes out clean, 20 to 23 minutes.
  • Remove the muffins from the tin to cool completely. The muffins will keep at room temperature for up to 4 days or can be frozen for up to 3 months.

CHOCOLATE ZUCCHINI COOKIES



Chocolate Zucchini Cookies image

Soft chocolaty drop cookies made with zucchini.

Provided by Mary Ann

Categories     Fruits and Vegetables     Vegetables     Squash

Time 25m

Yield 48

Number Of Ingredients 10

½ cup butter flavored shortening
½ cup white sugar
½ cup brown sugar
1 egg
1 teaspoon vanilla extract
2 ¼ cups all-purpose flour
⅓ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 ¾ cups grated zucchini

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  • In a medium bowl, cream together the shortening, white sugar and brown sugar until smooth. Beat in the egg and vanilla. Combine the flour, cocoa, baking soda and salt; gradually stir into the creamed mixture. Fold in the grated zucchini. Drop by rounded spoonfuls onto the prepared cookie sheets.
  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 58.7 calories, Carbohydrate 8.5 g, Cholesterol 3.9 mg, Fat 2.5 g, Fiber 0.4 g, Protein 0.9 g, SaturatedFat 0.6 g, Sodium 53 mg, Sugar 3.7 g

CHOCOLATE ZUCCHINI COOKIES



Chocolate Zucchini Cookies image

This recipe started out as a plain zucchini cookie. But over the years, I added nuts and chocolate chips. These soft cookies never make it to the cookie jar! -Tina Lunt, Bass Harbor, Maine

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 8 dozen.

Number Of Ingredients 12

2 cups finely shredded zucchini
1 cup butter, softened
2 cups sugar
2 large eggs, room temperature
4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 cup chopped nuts
1/2 cup semisweet chocolate chips

Steps:

  • Place shredded zucchini on a clean towel; roll up and squeeze to remove excess liquid. Set aside. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add the eggs, 1 at a time, beating well after each addition. Combine the flour, baking soda, cinnamon, salt, nutmeg and cloves; gradually add to the creamed mixture and mix well. Stir in the zucchini, nuts and chocolate chips. , Drop by tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 375° until lightly browned, 10-12 minutes. Remove to wire racks to cool.

Nutrition Facts : Calories 67 calories, Fat 3g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 68mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

MOM'S CHOCOLATE ZUCCHINI COOKIES



Mom's Chocolate Zucchini Cookies image

You won't even taste the veg, but it's there! Good way to get veggiephobes to eat some green.

Provided by bounce

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h

Yield 60

Number Of Ingredients 12

4 cups all-purpose flour
6 tablespoons cocoa powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon salt
2 cups white sugar
1 cup margarine, softened
2 eggs
1 teaspoon vanilla extract
2 cups grated zucchini
1 cup chocolate chips

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Stir the flour, cocoa powder, baking soda, cinnamon, cloves, and salt together in a bowl.
  • Beat the sugar and margarine with an electric mixer in a large bowl until smooth. Beat the first egg into the butter until completely blended; beat the vanilla into the mixture with the last egg. Stir the zucchini through the mixture until evenly distributed. Mix the flour mixture into the zucchini mixture until just incorporated. Fold in the chocolate chips, mixing just enough to evenly combine. Roll the dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets.
  • Bake in batches in the preheated oven until the edges are golden, about 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Nutrition Facts : Calories 101.1 calories, Carbohydrate 15.4 g, Cholesterol 6.2 mg, Fat 4.2 g, Fiber 0.7 g, Protein 1.4 g, SaturatedFat 1.1 g, Sodium 119.2 mg, Sugar 8.3 g

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