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Double Chocolate Zucchini Walnut Cookies

 
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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

servings

Prep

15

min

Cook

15

min

Ready

50

min

Low Cholesterol, Trans-fat Free, Low Sodium
 

Ingredients

296 ml whole-wheat flour
or all purpose flour
5 ml baking soda
5 ml salt
10 ml cinnamon
118 ml cocoa powder
unsweetened
30 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 26g (0.9 oz)
Amount per Serving
Calories 8649% of calories from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 11mg 4%
Sodium 125mg 5%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 7%
Sugars g
Protein 4g
Vitamin A 1% Vitamin C 2%
Calcium 1% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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