Description
Deliciously soft and rich cookies made with zucchini, offering a delightful balance of chocolate and veggie goodness.
Ingredients
Scale
- 1 cup grated zucchini
- 1/2 cup unsweetened cocoa powder
- 1 cup quick oats
- 1/2 cup chocolate chips
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 egg
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix the grated zucchini, vegetable oil, sugars, egg, and vanilla extract in a bowl until combined.
- Whisk the cocoa powder, quick oats, baking soda, baking powder, and salt in another bowl.
- Gradually add the dry ingredients to the wet mixture, stirring gently until no flour streaks remain.
- Fold in the chocolate chips.
- Drop heaps of dough onto the prepared baking sheet, spacing them two inches apart.
- Bake for 12-15 minutes, until edges are set and centers remain soft.
- Cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Store leftovers in an airtight container for up to five days, or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 75mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg