Chocolate Fudge Zucchini Cookies
Ingredients
-
1
cup
all-purpose flour
-
¼
teaspoon
baking soda
-
¼
teaspoon
salt
-
5
tablespoons
unsalted butter
-
½
cup
Dutch process cocoa
-
⅔
cup
granulated sugar
-
⅓
cup
packed brown sugar
-
⅓
cup
plain Greek yogurt
-
1
teaspoon
vanilla extract
-
½
cup
finely shredded zucchini
-
½
cup
semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F and prepare a baking sheet with parchment paper or a Silpat mat.
- In a medium bowl, whisk together the flour, baking soda, and salt, then set aside.
- Melt the butter in a large saucepan over medium heat, then remove from heat and stir in the cocoa powder and sugars until thick.
- Add the Greek yogurt and vanilla extract to the mixture, stirring until smooth.
- Incorporate the flour mixture until just moistened, then fold in the zucchini and chocolate chips.
- Drop tablespoons of the dough onto the prepared baking sheets, spacing them 2 inches apart.
- Bake for 10 minutes or until the cookies are almost set, then let them cool on the baking sheet for 2-3 minutes before transferring to wire racks to cool completely.
Nutrition Facts (estimated)
Servings
18-20 cookies
Calories
120
Total fat
5g
Total carbohydrates
18g
Total protein
2g
Sodium
50mg
Cholesterol
10mg
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