Zucchini Fudge Cookies

Has anyone else noticed that summer is slowly starting to slip into fall? I have, but its in a way that I can’t quite put my finger on. It’s an intangible transition. School’s only just started, the weather is warm, and the farmer’s markets are still filled with summer produce. And yet… I find myself thinking of cool, smokey mornings and hot apple cider.

 

cookies

 

Fall is just around the corner, but I’m not quite ready to give up on summer just yet. These Zucchini Fudge Cookies are the perfect bridge between the seasons. You get the taste of summer sun in the zucchini melded with cool dark chocolate to create a crisp, chewy treat that you and your family will love. These cookies give you a nutritious boost of zucchini that is so subtle that you won’t notice it over the fudgy, chocolatey taste.

Instructions

To begin, pour 8 oz (1 and 1/4 cups) of your chocolate into a microwave proof bowl. Set your microwave to high, and heat the chocolate in 5 second bursts, stirring in between intervals. If your chocolate begins to clump, add a little water or milk to help the chocolate liquefy. You can also melt the chocolate using a double broiler if you prefer.

Beat the brown sugar and eggs until they reach a thick creamy consistency. Mix in the vanilla and salt.

 

cookies

 

Slowly add the melted chocolate into the egg mixture by gently folding until the chocolate has been fully incorporated. Mix in the flour, baking soda, and cocoa powder, followed by the remaining chocolate chips and zucchini (extra step: try not to eat all the chocolate chips). Make sure your zucchini doesn’t have any stray chunks, or you they may create an odd texture in the finished cookie.

 

cookies

 

Ok, this the most important step. The batter is going to be VERY liquidy, so let it chill in the freezer for at least an hour before you try and bake it. Even when pulled from the freezer the batter will still be far from firm.

 

cookies

 

Line your baking sheet with parchment paper. These cookies are delicate and will try to stick to whatever they’re baked on. Slip them in a 350 degrees Fahrenheit oven, and let them bake for 12 minutes or so. Once their firm, allow them to fully cool before you try and remove them from the pan. Enjoy!

 

Print Recipe
Zucchini Fudge Cookies
cookies
Prep Time 10 minutes
Cook Time 12 minutes
Passive Time 1 hour
Servings
dozen cookies
Ingredients
Prep Time 10 minutes
Cook Time 12 minutes
Passive Time 1 hour
Servings
dozen cookies
Ingredients
cookies
Instructions
  1. In a medium sized bowl, melt 8 ounces (about 1 1/4 cup) of chocolate chips alongside butter by microwaving in 5 second intervals, stirring between intervals.
  2. In another large bowl, beat eggs and sugar until thick and creamy.
  3. Add vanilla and salt.
  4. Slowly fold in in the melted chocolate, followed by the flour, baking soda, and cocoa powder.
  5. Stir in remaining chocolate chips and zucchini.
  6. Cover and chill dough in the freezer for at least an hour, or until firm.
  7. Preheat oven to 350 degrees Fahrenheit.
  8. Remove from freezer, and spoon dough in tablespoon sized chunks onto cookie sheets lined with parchment paper.
  9. Bake for 12 minutes or firm. Serve as soon as they’re cool.
Share this Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *