![- 1 cup grated zucchini (approximately 1 medium-sized zucchini, moisture squeezed out) - 1 cup all-purpose flour - 1/2 cup unsweetened cocoa powder - 1/2 teaspoon baking soda - 1/4 teaspoon baking powder - 1/4 teaspoon sea salt - 1/2 cup granulated sugar - 1/2 cup packed brown sugar - 1/2 cup unsalted butter, melted and slightly cooled - 1 large egg - 1 teaspoon pure vanilla extract - 1/2 cup semi-sweet chocolate chips - 1/4 cup chopped walnuts (optional, for added crunch) I love using grated zucchini in these cookies. It adds moisture and nutrients. Be sure to squeeze out excess moisture. This step keeps the cookies from being too wet. Next, all-purpose flour gives cookies their structure. Cocoa powder provides that rich chocolate flavor. Baking soda and baking powder help the cookies rise. A little sea salt balances the sweetness. For sweetness, I combine granulated sugar and brown sugar. The brown sugar adds a nice depth of flavor. The melted butter makes the dough rich and smooth. Don't forget the egg and vanilla extract! They add flavor and help bind everything together. Semi-sweet chocolate chips bring a delicious burst of chocolate in every bite. If you like a crunch, add chopped walnuts. They give extra texture and flavor. This mix of ingredients makes these cookies both tasty and unique. You can find the full recipe details in the [Full Recipe]. - Preheat oven to 350°F (175°C). - Prepare baking sheet with parchment paper. To start, I preheat the oven to 350°F. This step is key. It makes sure your cookies bake evenly. While the oven heats, I line my baking sheet with parchment paper. It helps prevent the cookies from sticking and makes cleanup easier. - Combine zucchini, melted butter, sugars, egg, and vanilla. Next, I grab a medium bowl. Into this bowl, I add grated zucchini, melted butter, and both sugars. I crack in a large egg and pour in some pure vanilla extract. Then, I whisk everything together. This creates a smooth and creamy mixture. It’s where the magic starts! - Sift flour, cocoa powder, baking soda, baking powder, and salt. In another bowl, I sift together the dry ingredients. This includes all-purpose flour, cocoa powder, baking soda, baking powder, and sea salt. Sifting breaks up clumps and makes sure everything mixes well. It’s a simple step, but it’s very important for the texture of our cookies. - Gradually mix dry ingredients into wet ingredients. Now, I take the dry mix and slowly add it to the wet mix. I stir gently, just until combined. It’s important not to over-mix. If you do, the cookies can turn dense and tough. We want them soft and chewy! - Fold in chocolate chips and walnuts. Next, I fold in semi-sweet chocolate chips and chopped walnuts if I want a bit of crunch. Folding is gentle. It helps keep the air in the batter. This makes the cookies lighter and more delicious. - Shape cookies and bake for 10-12 minutes. Now comes the fun part! I use a cookie scoop or a spoon to drop rounded spoonfuls of the batter onto the prepared baking sheet. I leave about 2 inches of space between each one. This allows them to spread as they bake. I pop the sheet in the oven for 10 to 12 minutes. The cookies should be set around the edges but still soft in the middle. Once done, I let them cool on the sheet for a few minutes before moving them to a wire rack to cool completely. Make sure to check out the Full Recipe for all the details you need! - Make sure to squeeze the grated zucchini well. This removes excess water and keeps cookies from being too wet. - Avoid over-mixing the batter. Stir just until combined. This helps keep your cookies soft. - Dust the cookies with powdered sugar. This adds a nice touch and makes them look fancy. - Serve them with cold milk. This combination is delicious and very satisfying. - Aim for a soft center with set edges. This means they will be chewy and tasty. {{image_4}} You can easily make these cookies gluten-free. Just substitute all-purpose flour with a gluten-free flour blend. This swap works well and keeps the cookies soft. Many blends on the market mimic regular flour. Check the package to ensure it works for baking. Making this recipe vegan is simple too. Replace the egg with a flax egg. To make a flax egg, mix one tablespoon of ground flaxseed with two and a half tablespoons of water. Let it sit for a few minutes until it thickens. Also, use plant-based butter instead of regular butter. This way, everyone can enjoy these delicious cookies. You can add more flavor to your cookies with spices. Try mixing in cinnamon or nutmeg for warmth. These spices give a cozy taste. You can also play with different types of chocolate. Use white or dark chocolate instead of semi-sweet for a twist. This makes the cookies even more delightful. For the full recipe, check out the details above! Store your chocolate zucchini cookies in an airtight container at room temperature. This keeps them fresh and soft. Make sure the container is sealed tightly to avoid air exposure. Enjoy them within a week for the best taste. To keep your cookies longer, freeze them for up to three months. Place them in a freezer-safe bag or container. When you're ready to eat them, simply thaw them at room temperature. This helps maintain their yummy flavor and texture. If your cookies lose some softness, don’t worry! You can reheat them in the oven for a few minutes. Set the oven to a low temperature, around 300°F (150°C). This will bring back their warm, chewy goodness without drying them out. Enjoy your cookies fresh and warm! You can use grated carrots in place of zucchini. They add sweetness and moisture. Applesauce is also a great choice, making cookies soft and tasty. Another option is mashed banana, which gives a nice flavor and texture, too. Each substitute may change the flavor slightly, but they work well. The cookies are done when the edges look set. They should still feel soft in the center. A toothpick inserted should come out with a few moist crumbs, not wet batter. Baking them too long can make them dry, so keep an eye on the time. Yes, you can add many mix-ins for extra flavor. Chopped nuts like pecans or almonds add crunch. Dried fruits like raisins or cranberries give sweetness. You can also try different chocolate types, like white chocolate or dark chocolate. Each mix-in will change the cookie’s taste and texture. Each cookie has about 120 calories. They contain around 18 grams of carbs and 5 grams of fat. The exact numbers can vary based on your ingredients. Using less sugar or butter can reduce calories and fat. Enjoy these cookies as a treat without too much worry! For the full recipe, check the section above. This article covered how to make delicious chocolate zucchini cookies. You learned the key ingredients, from grated zucchini to chocolate chips. I shared easy steps and helpful tips for baking. We also discussed fun variations for gluten-free or vegan options. Keep these tips in mind to create great cookies. Enjoy them fresh or store them for later. Baking is all about enjoying the process and sharing your treats with others. Happy baking!](https://meltedrecipes.com/wp-content/uploads/2025/07/1a44515f-7b76-405f-948b-efafa63831da-300x300.webp)
Chocolate Zucchini Cookies
Indulge in the delightful world of Chocolate Zucchini Cookies with this easy recipe! Combine grated zucchini, cocoa powder, and chocolate chips for a guilt-free treat that’s moist and rich. Perfect for dessert or a snack, these cookies are sure to satisfy your cravings. Get started on creating a batch of deliciousness that your family will love. Click through to discover the full recipe and elevate your baking today!