Double chocolate zucchini cookies 🍪🤎🤎

I was not going for a soft textured cookie but I didn’t press the zucchini well so I ended up with cakey cookies (still tasty). If you recreate these cookies, the texture will depend on how well you remove the water from the zucchini but rest assured that they will taste great!

Here’s the recipe:

-95g zucchini (grate it and press it well to remove the water)

-16g of cocoa powder

-117g of cold unsalted butter (melted)

-59g of dark brown sugar

-40g of granulated sugar

-7g of vanilla bean paste

-100g of milk chocolate (chopped)

-1 large egg (52g) (at room temperature)

-158g all purpose flour (sifted)

-1/2 teaspoon (3g) of baking soda

-2 pinches of salt

Steps:

Step 1. Line a baking tray with parchment paper.

Step 2. In a large bowl, add the butter, vanilla, salt, cocoa powder, egg and sugars. Whisk well until combined. After that, add the zucchini and whisk again.

Step 3. Add the flour and baking soda, and use a spatula to incorporate the dry ingredients with the wet ingredients until combined.

Step 4. Add the chopped chocolate and fold it in.

Step 5. Turn on the oven at 325 degrees Fahrenheit.

Step 6. Use a cookie scoop to scoop the dough. Make sure to leave space between each scoop.

Step 7. Bake until the edges are golden (It took me 13 minutes).

Step 8. Let the cookies cool down before eating. Enjoy!🤎

Note(s):

-As mentioned above, the texture will depend on how well pressed the zucchini will be!