Chocolate Zucchini Cookies with Sea Salt: Discover the Delight!
Deliciously moist and rich chocolate cookies made with zucchini and topped with sea salt for a perfect sweet and salty treat.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup grated zucchini
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chocolate chips
- Sea salt for sprinkling
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the grated zucchini, melted butter, granulated sugar, brown sugar, egg, and vanilla extract.
- In another bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips.
- Drop spoonfuls of the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Sprinkle a pinch of sea salt on top of each cookie.
- Bake for 10-12 minutes or until the edges are set.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Make sure to squeeze out excess moisture from the grated zucchini for better texture.
- Store cookies in an airtight container for up to a week.
- These cookies can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg