Double Chocolate Zucchini Walnut Cookies
Zucchini shouldn't always have a bad reputation, especially when you pop one or two these luscious double chocolate cookies into your mouth...
Yield
24 servingsPrep
15 minCook
15 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | cups |
whole-wheat flour
or all purpose flour |
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
salt
|
|
| 2 | teaspoons |
cinnamon
|
|
| ½ | cup |
cocoa powder
unsweetened |
|
| 2 | tablespoons |
butter, unsalted
melted |
|
| 3 | tablespoons |
canola oil
or (light) olive oil |
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | cup |
brown sugar
|
*
|
| ¼ | cup |
sugar
|
|
| 1 | large |
eggs
|
|
| 1 | cup |
zucchini
shreded |
|
| ½ | cup |
walnuts
chopped |
|
| 1 | cup |
chocolate chips (semi-sweet)
|
*
|
| ½ | cup |
powdered sugar
for rolling |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 296 | ml |
whole-wheat flour
or all purpose flour |
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
salt
|
|
| 1E+1 | ml |
cinnamon
|
|
| 118 | ml |
cocoa powder
unsweetened |
|
| 3E+1 | ml |
butter, unsalted
melted |
|
| 45 | ml |
canola oil
or (light) olive oil |
|
| 5 | ml |
vanilla extract
|
|
| 118 | ml |
brown sugar
|
*
|
| 59 | ml |
sugar
|
|
| 1 | large |
eggs
|
|
| 237 | ml |
zucchini
shreded |
|
| 118 | ml |
walnuts
chopped |
|
| 237 | ml |
chocolate chips (semi-sweet)
|
*
|
| 118 | ml |
powdered sugar
for rolling |
|
Directions
Preheat the oven to 350℉ (180℃).
In a large mixing bowl, sift together the flour, baking soda, salt, cinnamon and cocoa powder, and whisk well.
In another medium bowl, whisk together the melted butter, oil, vanilla extract, both of the sugars and egg until well blended.
Stir in the zucchini with a wooden spatular until well mixed.
Pour the zucchini mixture into the flour mixture, and stir until just incorporated and moistened.
Stir in the walnuts and chocolate chips until evenly distributed.
Roll about 1 heaping tablespoonful of the dough into a small ball.
Place the powdered sugar onto a plate.
Roll each ball in the powdered sugar.
Place the cookies balls about 1-inch apart on the baking sheets lined with parchment paper.
Bake for about 15 minutes until the top cracks, and the cookies have set.
Let cool on the sheets on a wire rack for about 10 minutes.
Transfer the cookies onto the wire rack to cool completely.
