Moms chocolate zucchini cookies –Are you ready to turn your garden-bounty zucchinis into a deliciously sneaky treat? You know, the kind of cookie that has your friends guessing what’s hiding in the batter? You’ve come to the right place! This recipe for Chocolate Zucchini Cookies is here to add a sprinkle of happiness to your kitchen and those suspicious zucchinis lurking in your fridge.
Chocolate Zucchini Cookies
Let’s talk about the star of the show: the cookie itself! These little bites of bliss are not only delicious but also an excellent way to sneak some veggies into your diet. You can proudly tell your friends you’re having cookies AND being healthy at the same time!
Ingredients
- 1 cup shredded zucchini (squeeze out excess moisture)
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, softened
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper; it’s like giving the cookies a comfy bed to rest on.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. It should look too good not to sneak a taste!
- Add the eggs, one at a time, along with the vanilla extract, mixing well after each addition. Because, let’s face it, who doesn’t love a little vanilla?
- In another bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. It’s time for dry ingredients to take the stage!
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t go too wild; we’re not making a flour explosion!
- Fold in the shredded zucchini and chocolate chips. This is where the magic happens – the chocolate chips are the happiness sprinkles.
- Drop tablespoon-size mounds of dough onto the prepared baking sheet, giving them some space to spread out. They’re going to puff up like little cookies in a hot air balloon!
- Bake for 10-12 minutes or until the edges look set. If you can resist the aroma wafting through your kitchen, you’re a stronger person than I am!
- Let the cookies cool on the sheet for a couple of minutes before transferring them to a wire rack to cool completely. You don’t want to burn your taste buds off, right?
And there you have it! A delightful batch of Chocolate Zucchini Cookies that’ll make you feel like a kitchen superstar while getting your veggie fix. Enjoy this chocolaty treat without a hint of guilt!