Description

Indulge in the irresistible bliss of Double Chocolate Zucchini Cookies with Sea Salt. These soft and gooey cookies blend rich chocolate flavors and nutritious zucchini, making them a delightful twist on traditional treats. Each cookie bursts with melty chocolate chips, enhanced by a light sprinkle of flaky sea salt for the perfect sweet-salty balance. Ideal for sharing or enjoying solo, these cookies are sure to become a favorite in your baking repertoire.

Ingredients

Scale

1 cup shredded zucchini
1/2 cup unsalted butter, softened
1/2 cup brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup semi-sweet or dark chocolate chips
Flaky sea salt (for topping)

Instructions

Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
Grate the zucchini and squeeze out excess moisture using a clean kitchen towel.
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until fluffy. Add the egg and vanilla, mixing well.
In another bowl, whisk together flour, cocoa powder, baking soda, and salt. Gradually add to wet ingredients and stir until just combined.
Fold in the grated zucchini and chocolate chips gently to maintain fluffiness.
Drop spoonfuls of dough onto prepared baking sheets about two inches apart. Sprinkle lightly with flaky sea salt.
Bake for 10-12 minutes until edges are firm but centers remain soft. Cool on wire racks before serving.

Nutrition

Serving Size: 1 cookie (30g)
Calories: 140
Sugar: 9g
Sodium: 80mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 2g
Cholesterol: 15mg

Keywords: - For added texture, you can include chopped nuts or use white chocolate chips instead.- Enhance flavor by adding a pinch of cinnamon or substituting almond extract for vanilla.