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Zucchini Brownie Cookies

 
Zucchini Brownie Cookies
310

Super delicious! Moist inside and crispy outside, lots of chocolate, everyone loves these small treats.

Yield

36

servings

Prep

20

min

Cook

10

min

Ready

30

min

Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
 

Ingredients

1 ½ cups brown sugar
firmly-packed
*
cup butter
1 teaspoon vanilla extract
2 large eggs
1 ½ cups all-purpose flour
cup cocoa powder
¼ teaspoon baking soda
*
½ teaspoon salt
1 cup zucchini
shredded
2 cups chocolate chips (semi-sweet)
*

Directions

Preheat oven to 375℉ (190℃) (190C).

Combine brown sugar, butter and vanilla in large bowl.

Beat at medium speed of electric mixer until well blended.

Beat eggs into creamed mixture.

Combine flour, cocoa, baking soda and salt.

Mix into creamed mixture at low speed just until blended.

Stir in zucchini and chocolate chips.

Drop by rounded measuring tablespoonfuls (15 mL) of dough 2 inches (5 cm) apart onto baking sheet with parchment papper or baking mat.

Bake one baking sheet at a time for 7 to 9 minutes, or until cookies are set.

DO NOT OVER BAKE.

Cool 2 minutes on baking sheet. Remove cookies onto wire racks to cool completely.

Make about 3 dozen cookies.

 

* not incl. in nutrient facts

Reviews

about 7 years

Just like the name, these cookies were super moist! I used half of the olive oil and half of the butter in order to cur down the saturated fat, also I used whole wheat flour, and stirred in 1 cup of walnuts and 1 cup of chocolate chips. The cookies were absolutely yummy, moist like a cake, very chocolaty; chocolate chips gave the extra chocolate bites and the walnuts added the nutty taste and crunchy texture. Another great recipe to use up the seasonal zucchini :)

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Nutrition Facts

Serving Size 17g (0.6 oz)
Amount per Serving
Calories 5563% of calories from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 21mg 7%
Sodium 65mg 3%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 2%
Sugars g
Protein 2g
Vitamin A 3% Vitamin C 1%
Calcium 0% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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