More zucchini?? Oh nooooooo! Oh yes.
Cookies are a fantastic place to put zucchini. If your garden is over-run by the squash, send it through the food processor, put it in a cookie and bring it to a family gathering. That’s what I did. Your family will like you if you do it too.
These cookies are a nice treat. I did not make my batch with chocolate chips but I suggest you add the chocolate chips. I would pretty much always suggest chocolate chips; in this case, I felt like the cookie was tasty without the chips but I felt the warm and melty element was missing. Chocolate, white chocolate, butterscotch – it’d all be good. Warm and melty could be a cookie rule that I would have no problem following.
Chocolate Zucchini Cookies
- 5 tablespoons unsalted butter softened
- 1 egg
- ½ cup brown sugar
- ½ cup white sugar
- 1 teaspoon pure vanilla extract
- 1 cup shredded zucchini 1 medium-sized zucchini
- 1-1/4 cup gluten-free all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- ½ cup unsweetened cocoa powder
- ½ cup chopped walnuts
- 1 cup dark chocolate chips optional
- Confectioner’s sugar for rolling/sprinkling on top optional
Preheat the oven to 350 degrees. In a bowl, combine flour, baking soda, salt, cinnamon and cocoa powder and whisk or sift to combine. In a mixer or mixing bowl, combine the butter, vanilla extract and sugar and mix until creamy. Add the egg and shredded zucchini and mix just until combined. Pour in the flour mixture (I typically do this in thirds) and mix just until combined. Add the chopped walnuts and chocolate chips, mix to integrate into dough.
If desired, sprinkle confectioner’s (powdered) sugar on a plate and roll balls of cookie dough in the sugar. Space cookie dough evenly on a parchment-lined or lightly oiled cookie sheet. Bake for 13 to 15 minutes.