Healthy Ingredient Recipes Healthy Vegetable Recipes Healthy Squash Recipes Healthy Zucchini Recipes Dark Chocolate Chip-Zucchini Cookies 5.0 (2) 2 Reviews If you like zucchini bread, you'll love these moist zucchini cookies with melted chunks of dark chocolate. We love the pieces of chocolate you get by chopping your own, but chocolate chips will work well too. By Sarah Epperson Loveless Updated on June 19, 2020 Print Share Share Tweet Pin Email Photo: Caitlin Bensel Prep Time: 25 mins Additional Time: 30 mins Total Time: 55 mins Servings: 30 Yield: 30 cookies Nutrition Profile: Nut-Free Soy-Free Vegetarian Jump to Nutrition Facts Ingredients 1 cup unsalted butter, softened 1 cup packed dark brown sugar 1 teaspoon vanilla extract 2 large eggs 1 ½ cups white whole-wheat flour 1 ½ cups old-fashioned rolled oats 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt ½ teaspoon ground cinnamon ¼ teaspoon ground nutmeg 1 medium zucchini, shredded and squeezed dry 8 ounces dark chocolate, roughly chopped 1 teaspoon flaky sea salt Directions Beat butter, brown sugar and vanilla in the bowl of a stand mixer fitted with a paddle attachment on medium speed until smooth and fluffy, about 1 minute. Add eggs, 1 at a time, beating just until combined, scraping down sides of bowl as needed. Whisk flour, oats, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl until well combined. Add to the butter mixture, beating on low speed just until combined. Fold in zucchini and chocolate until combined. Cover the dough and refrigerate until fully chilled, about 30 minutes. Meanwhile, preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper. Using a heaping 1 1/2-inch cookie scoopful or 2 heaping tablespoonfuls, scoop 15 cookies onto each prepared baking sheet. Bake until golden and edges are crispy (centers will still be slightly soft), 12 to 14 minutes. Remove from oven and sprinkle with sea salt. Let the cookies cool on the pans for 5 minutes before transferring to a wire rack to cool completely, about 1 hour. Tips To make ahead: The cookies will keep in an airtight container for up to 3 days or in the freezer for up to 2 months. Print Nutrition Facts (per serving) 173 Calories 10g Fat 19g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 30 Calories 173 % Daily Value * Total Carbohydrate 19g 7% Dietary Fiber 2g 7% Total Sugars 9g Added Sugars 8g 16% Protein 3g 5% Total Fat 10g 13% Saturated Fat 6g 30% Cholesterol 29mg 10% Vitamin A 224IU 4% Vitamin C 1mg 1% Folate 6mcg 2% Sodium 163mg 7% Calcium 30mg 2% Iron 2mg 8% Magnesium 34mg 8% Potassium 125mg 3% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved