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Zucchini Brownie Cookies

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Zucchini Brownie Cookies

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

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

Amount Measure Ingredient Features
355 ml brown sugar
firmly-packed
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158 ml butter
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5 ml vanilla extract
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2 large eggs
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355 ml all-purpose flour
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79 ml cocoa powder
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1.3 ml baking soda
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2.5 ml salt
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237 ml zucchini
shredded
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473 ml chocolate chips (semi-sweet)
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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 Arrow up button

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Nutrition Facts

Serving Size 17g (0.6 oz)
Amount per Serving
Calories 5563% 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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