Chocolate Fudge Zucchini Cookies

There is a food blog that I follow, Two Peas & Their Pod.  Maria and Josh, husband and wife, have a fabulous food blog where they share their amazing food creations and update us on their life with a baby.  In August, they shared a couple of zucchini recipes, and I thought I'd give some of those a try; one of them was this recipe, Chocolate Fudge Zucchini Cookies.


As you know, the hubs doesn't like vegetables, and I'm always looking for ways to sneak them in.  We don't really eat too too many sweets, but when I saw this recipe in my inbox, I thought this looks and sounds so delicious that I have to give it a try.  The hubs was at work while I made these, so he had no idea what was in them when he got home to try them.  He loved them!  The first thing he asked when I got him to try it (without giving away that there was zucchini in it), he asked, "What's wrong with them?".   Like I'm going to make something that's "wrong" with it!!  Puh-lease!  Of course my response, "Nothing, they are just chocolate fudge cookies".  Once he took a bite, I thought I'd share with him that there was zucchini in it, and he was shocked...really, really shocked.  He said, "You can't even taste or tell that there is zucchini in it".  SUCESS!


This cookie is great!  The texture of the cookie is very much like a cake, or as the hubs says, "It tastes like a brownie."  And my friend agrees!  So they are a success and a hit!  Give these bad boys a try.  I think I'm going to try these again with less sugar (there is a bit of sugar in here)--trying to lesson the fat.


Happy Baking!!

Chocolate Fudge Zucchini Cookies:

  • 1 1/4 cups all-purpose Gold Medal 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 (I use Chobani 0%)
  • 1 teaspoon vanilla extract
  • 1/2 cup finely shredded zucchini
  • 1/2 cup semi-sweet chocolate chips


1. Preheat oven to 350┬░. Line a large baking sheet with a Silpat 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.

. 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.


Recipes:  Two Peas & Their Pod

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