It’s hard to believe that summer is almost over. Fall is upon us, which means it’s almost time to start baking with pumpkin, apples and fall spices. I received some beautiful zucchini recently and wanted to find a chocolate chip cookie recipe that I could use it in. I eventually came across this one on Real Mom Kitchen and was glad I tried it.
The texture of the cookies were similar to the chocolate zucchini bread that I had made before, and both my husband agreed that these were excellent. If had more time, I probably would have grated my zucchini a little bit finer (I used a regular cheese grater), so there were some strands of zucchini sticking out of the cookies. While I couldn’t taste the vegetable, I could feel the zucchini ribbons in my mouth occasionally while chewing. Nevertheless, these are nice and chocolatey and something I will make again!
Double chocolate zucchini cookies
- 1/2 cup margarine I used unsalted butter
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- 2 and 1/4 cups all-purpose flour
- 1/3 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 3/4 cups grated zucchini I used closer to 2 cups
- 2 cups chocolate chips
- Preheat oven to 350 degrees F.
- Grease cookie sheets or line your cookie sheets with parchment paper (I used my imitation Silpat).
- In a medium bowl, cream together the margarine, white sugar and brown sugar until smooth. Beat in the egg and vanilla.
- In a separate bowl, mix the flour, cocoa, baking soda and salt together. Slowly add into the creamed mixture.
- Fold in the grated zucchini and chocolate chips.
- Drop by rounded spoonfuls onto the prepared cookie sheets.
- Bake for 8 to 10 minutes (mine baked for 10 minutes). Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.