Chocolate Fudge Zucchini Cookies

By á-44262

Ingredients

• 1 1/4 cups all-purpose Gold Medal flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 5 tablespoons unsalted butter
• 1/2 cup Dutch process cocoa
• 2/3 cup granulated sugar
• 1/3 cup packed brown sugar
• 1/3 cup plain Greek yogurt (I use Chobani 0%)
• 1 teaspoon vanilla extract
• 1/2 cup finely shredded zucchini
• 1/2 cup semi-sweet chocolate chips

Details

Servings 18
Adapted from twopeasandtheirpod.com

Preparation

Step 1

Preheat oven to 350°. Line a large baking sheet with a Silpat or parchment paper and set aside.

In a medium bowl, whisk together flour, baking soda, and salt; set aside. Melt butter in a large saucepan over medium heat. Remove from heat; stir in cocoa powder and sugars. The mixture will be thick and resemble sand-that's ok. Add the yogurt and vanilla extract. Stir until smooth.

Add flour mixture, stirring until moist. Stir in zucchini and chocolate chips.

Drop by level tablespoons 2 inches apart onto prepared baking sheets. Bake for 10 minutes or until almost set. Cool on baking sheet for 2-3 minutes or until cookies are firm. Remove cookies from sheet and cool completely on wire racks.

Note-I squeeze the shredded zucchini in a paper towel and pat dry to remove the excess water before using.