These moist chocolate zucchini cookies are a fun and tasty treat! With hidden veggies giving them a soft texture, you’ll hardly believe they’re healthier. Chocolate lovers, rejoice!
I love how sneaky these cookies are—perfect for getting kids to eat their veggies without knowing! 🎉 Just mix, scoop, and bake for a delightful snack any time of day.
Key Ingredients & Substitutions
All-purpose flour: This flour gives structure to the cookies. You can swap it with a gluten-free blend if you’re avoiding gluten, but the texture may vary slightly.
Cocoa powder: Unsweetened cocoa powder provides deep chocolate flavor. If you run out, you can use Dutch-processed cocoa, but keep in mind it will alter the taste slightly.
Zucchini: Fresh grated zucchini keeps the cookies moist. You can use yellow squash as a substitute, or even apple sauce for a fruity twist—but be cautious with moisture levels.
Butter: Unsalted butter is preferred, but you can use coconut oil for a dairy-free version. The cookies might have a slight coconut flavor, which some might enjoy!
Granulated sugar: This adds sweetness. Brown sugar could be used for a hint of caramel flavor and more moisture. You can also use coconut sugar for a lower glycemic index option.
How Do I Keep My Cookies Moist?
Moisture is key to these cookies, and the secret lies partly in the zucchini! Here’s how to ensure your cookies stay soft:
- Grate the zucchini finely and squeeze out excess water using a clean kitchen towel. Too much moisture can make cookies soggy.
- Don’t overmix after adding the dry ingredients. Just mix until combined to avoid tough cookies.
- Keep an eye on baking time. Pull them out when the edges are set but the centers look a bit underbaked; they’ll firm up as they cool.
- Let them cool on the baking sheet for a few minutes before transferring to a wire rack. This helps maintain moisture in the cookies!
Moist Chocolate Zucchini Cookies
Ingredients You’ll Need:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional for warmth)
- 1/4 teaspoon baking powder
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup grated zucchini (squeezed to remove excess moisture)
- 1 cup semi-sweet chocolate chips (plus extra for garnish)
How Much Time Will You Need?
This recipe will take about 15 minutes for prep and another 10-12 minutes for baking, plus a few minutes for cooling. In total, you can have delicious cookies ready in about 30-40 minutes! Perfect for a quick snack or dessert.
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While that’s heating up, take a baking sheet and line it with parchment paper to prevent the cookies from sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon (if using). This will ensure everything is well combined and ready to join the wet ingredients later.
3. Cream the Butter and Sugar:
In a large mixing bowl, use a hand mixer or a whisk to cream the softened butter and granulated sugar together until it becomes light and fluffy. This usually takes about 2-3 minutes.
4. Add Egg and Vanilla:
Beat in the egg and vanilla extract until they are well combined. This adds moisture and flavor to our cookies.
5. Combine Mixtures:
Gradually add the dry ingredients into the wet mixture. Mix just until everything is combined—overmixing can make the cookies tough.
6. Fold in Zucchini and Chocolate Chips:
Now it’s time to fold in the grated zucchini and chocolate chips. Make sure the zucchini is evenly distributed throughout the dough. It’ll help keep your cookies moist!
7. Scoop and Place on Baking Sheet:
Using a spoon or a cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches of space between each scoop to allow for spreading.
8. Decorate:
If you like, sprinkle a few extra chocolate chips on top of each cookie for that extra chocolaty touch.
9. Bake:
Bake the cookies in your preheated oven for about 10-12 minutes. The edges should be set, but the centers might look a little soft—that’s perfect!
10. Cool and Enjoy:
Take the cookies out of the oven and let them cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely. Enjoy your delicious, moist chocolate zucchini cookies with a glass of milk or a cup of coffee!
FAQ for Moist Chocolate Zucchini Cookies
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes! You can substitute whole wheat flour for all-purpose flour, but you may want to use a bit less as it absorbs more moisture. Start with 3/4 cup and adjust as needed for consistency.
How Can I Make These Cookies Dairy-Free?
To make the cookies dairy-free, simply replace the unsalted butter with coconut oil or a dairy-free butter substitute. Ensure your chocolate chips are also dairy-free!
Can I Freeze the Cookie Dough or Baked Cookies?
Absolutely! You can freeze the cookie dough by scooping it onto a baking sheet and freezing until solid, then transfer to an airtight container. For baked cookies, just let them cool completely, then store in a freezer-safe bag. They can be frozen for up to 3 months, and feel free to thaw before enjoying!
What’s the Best Way to Store Leftover Cookies?
Keep any leftover cookies in an airtight container at room temperature for up to 3 days. You can also refrigerate them for a week or freeze them for longer storage!
