These moist chocolate zucchini cookies are a delicious treat! With hidden veggies, they stay soft and chewy thanks to the zucchini. Plus, they’re filled with rich chocolate flavor!
Honestly, who can resist cookies that taste this good? I love enjoying them fresh out of the oven with a glass of milk. You won’t even notice the zucchini, I promise! 😄
Key Ingredients & Substitutions
All-Purpose Flour: This gives structure to the cookies. If you want a gluten-free option, try using a 1:1 gluten-free flour blend. I’ve had success with Bob’s Red Mill or King Arthur blends!
Cocoa Powder: Unsweetened cocoa keeps the cookies rich and chocolatey. For a lighter option, you could use Dutch-processed cocoa, which has a smoother flavor. I love it in the spring when I want a less bitter taste!
Chocolate Chips: Semisweet chocolate chips add sweetness and texture. Feel free to swap in dark chocolate chips for a richer taste, or even white chocolate chips if you prefer something sweeter!
Zucchini: This is the secret ingredient for moisture without a strong veggie taste. You can use yellow squash as a substitute if you don’t have zucchini on hand. Just remember to squeeze out the excess liquid!
How Do I Make Sure My Cookies Are Perfectly Chewy?
A chewy cookie is all about the balance of ingredients and baking time. Here are some tips to achieve that perfect texture:
- Don’t overmix the dough after adding the flour! Mix just until combined to keep the cookies tender.
- Removing cookies from the oven while they still look soft helps maintain moisture. They’ll continue to firm up as they cool.
- Ensure your butter is softened but not melted; this helps with the creaming step to incorporate air, creating a good texture.
With these tips, you’ll bake perfect chocolate zucchini cookies every time! Happy baking!
Moist Chocolate Zucchini Cookies
Ingredients You’ll Need:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup finely grated zucchini (about 1 medium zucchini, squeezed dry)
- 1 cup semisweet chocolate chips or chunks
How Much Time Will You Need?
This delicious cookie recipe takes about 15 minutes to prep and 10-12 minutes to bake, making it a quick treat to whip up. You’ll also want to let them cool for a bit, so set aside roughly 30 minutes to an hour in total. Perfect for a sweet snack anytime!
Step-by-Step Instructions:
1. Prepare to Bake:
Start by preheating your oven to 350°F (175°C). While that’s heating up, line a baking sheet with parchment paper or a silicone baking mat. This will make it easy to lift the cookies off after baking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. This mixes the dry ingredients evenly and ensures there are no lumps.
3. Cream the Butter and Sugars:
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar. Use a hand mixer or stand mixer, and beat until it becomes light and fluffy. This step is important for the texture of your cookies!
4. Add Egg and Vanilla:
Beat in the egg and the vanilla extract until everything is well combined. The mixture should look smooth and creamy!
5. Combine Dry and Wet Ingredients:
Gradually add the flour mixture to the wet ingredients. Mix gently until just combined – be careful not to overmix!
6. Fold in Zucchini and Chocolate:
Now it’s time to fold in the grated zucchini and chocolate chips. Use a spatula and mix gently; this helps keep the dough light and airy!
7. Scoop the Dough:
Using a tablespoon, drop portions of dough onto your prepared baking sheet. Make sure to leave about 2 inches of space between each cookie because they will spread a bit while baking.
8. Bake the Cookies:
Place the baking sheet in the preheated oven and bake for 10 to 12 minutes. Keep an eye on them; you want the edges to be set but the centers to still look a little soft—this will keep them moist!
9. Cool and Remove:
Once done, let the cookies cool on the baking sheet for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely. This helps them firm up while still keeping that soft interior.
10. Store Your Cookies:
Enjoy your delicious cookies fresh! Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate to keep them fresh for longer.
With these steps, you’re all set to enjoy moist, chocolatey cookies that surprise everyone with their delicious flavor and hidden veggies. Happy baking! 🍪
FAQ for Moist Chocolate Zucchini Cookies
Can I Use Other Types of Sweeteners?
Absolutely! You can substitute coconut sugar for brown and granulated sugar for a healthier option. Just keep in mind that this might slightly alter the texture and flavor, but it will still be delicious!
Is It Necessary to Squeeze the Zucchini?
Yes, squeezing out excess moisture from the grated zucchini is important! It keeps the cookies from becoming too wet and ensures they bake properly. Just use a clean kitchen towel or paper towels to wring out the moisture.
How Should I Store the Cookies?
Store the cookies in an airtight container at room temperature for up to 3 days. If you want them to last longer, refrigerate them for up to a week. You can also freeze the cookies for up to 3 months—just make sure to thaw them before enjoying!
Can I Make These Cookies Vegan?
Yes! You can replace the egg with a flax egg by mixing 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and letting it sit for a few minutes until it thickens. You can also substitute the butter with a plant-based alternative.
