Double Chocolate Zucchini Cookies with Sea Salt.

Double Chocolate Zucchini Cookies with Sea Salt.

It’s a cookie Friday!

YOU GUYS.

Lately, I’ve been making these zucchini oatmeal chocolate chip cookies from last year on repeat. Max really loves them. It makes me feel good that there is a vegetable in my cookie. I like to give them away and be like “YOU’RE EATING SOMETHING GREEN!”

So we’re doing it again.

Super fudgy chocolate zucchini cookies, for the big fat win.

We never ate zucchini bread or cake growing up. Never! Crazy right? Mother Lovett never made any. My mom would always do one thing with the garden zucchini we got and it was this: bread and lightly pan-fry with tons of parmesan cheese and then marinara for dipping.

I shared the recipe on my blog forever ago and if I felt like hating myself and being embarrassed for 56 hours on end, I’d link it. No thanks! But a quick google search will help you. Oh yay.

We were major savory zucchini eaters and we only ever did so in the summer. I still love that dish and Eddie and I always order fried zucchini when we see it on a menu. But it’s such a crapshoot. We love to find the lightly breaded ones that don’t taste like deep fryer. You know?

Anyhoo, I’m totally going to do that before summer ends – it goes on the bucket list now. But in the meantime, serious chocolate chip cookies with zucchini were on the menu.

Serious. I mean seriously. This is serious chocolate going down!

These are so rich and fudgy and chocolate. My goal was to keep them as chewy as I could without allowing them to get too cakey and I think that goal was achieved. These babies are decadent. I almost felt like I was eating a brownie cookie!

Not a bad thing. Never a bad thing.

The thing that sets these over the top for me is the sea salt sprinkled after baking. Oh Mylanta. It’s the best combination of sweet and salty.

Oh oh and I did a little extra drizzle of chocolate on top because… I’m extra.

And I know that I haven’t shut up about not being into sweets (yet!) this pregnancy, so I have found that one cookie can do it for me. It’s perfection. It’s not like a pan of brownies where I want to keep going at it with a fork, or a cake that I want to keep slicing into. You can have one (… err, or three) of these and be totally satisfied!

Maybe.

Double Chocolate Fudge Zucchini Cookies

Yield: makes about 20 cookies

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • ½ teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter melted
  • 3/4 cup loosely packed brown sugar
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1 cup freshly grated zucchini
  • 1 cup chocolate chips or chunks
Read the whole recipe on How Sweet It Is