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Chocolate Fudge Zucchini Cookies

These Chocolate Fudge Zucchini Cookies are a great way to use up your garden zucchini! Chocolate fans will love these cookies!
Cook Time 10 minutes
Servings 18 -20 cookies

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 5 tablespoons unsalted butter
  • 1/2 cup Dutch process cocoa
  • 2/3 cup granulated sugar
  • 1/3 cup packed brown sugar
  • 1/3 cup plain Greek yogurt
  • 1 teaspoon vanilla extract
  • 1/2 cup finely shredded zucchini
  • 1/2 cup semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350°. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
  2. In a medium bowl, whisk together flour, baking soda, and salt; set aside. Melt butter in a large saucepan over medium heat. Remove from heat; stir in cocoa powder and sugars. The mixture will be thick and resemble sand-that's ok. Add the yogurt and vanilla extract. Stir until smooth.
  3. Add flour mixture, stirring until moist. Stir in zucchini and chocolate chips.
  4. Drop by level tablespoons 2 inches apart onto prepared baking sheets. Bake for 10 minutes or until almost set. Cool on baking sheet for 2-3 minutes or until cookies are firm. Remove cookies from sheet and cool completely on wire racks.
  5. Note-I squeeze the shredded zucchini in a paper towel and pat dry to remove the excess water before using.