Chocolate Zucchini Cookies – a delicious recipe with All-purpose, Cocoa, Baking Soda, Salt, Butter, Sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350F.
2
In a medium bowl, thoroughly combine flour, cocoa, baking soda and salt.
3
In a large bowl, beat butter and sugar with an electric mixer until fluffy. Add egg and vanilla and beat until combined. Add shredded zucchini and stir until just combined.
4
Add flour mixture and stir until just combined. Mix in chocolate chips.
5
Drop tablespoon-sized mounds on a greased cookie sheet, 2 inches apart. Flatten slightly with the back of a spoon or the bottom of a floured spoon, fork or glass (dough will be sticky).
6
Bake for 15 to 18 minutes or until set. Leave the cookies on the sheet for a minute or two, then transfer to a rack to cool completely.
7
Store in an airtight container between sheets of waxed paper.
8
(Makes 3 to 3 1/2 dozen.)
931
kcal
Calories
41
g
Fat
132
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 2 cups All-purpose Flour, 1/2 cups Cocoa Powder, 1 teaspoon Baking Soda, 1/2 teaspoons Salt, and more.
Yes, Chocolate Zucchini Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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