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Fudgy Double Chocolate Zucchini Cookies: Best Easy Recipe

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These fudgy double chocolate zucchini cookies are rich, decadent, and completely foolproof. The zucchini adds moisture without any green flavor, creating a dense, brownie-like texture that’s pure comfort.

Ingredients

Scale
  • 1 medium zucchini (about 1 cup, shredded and squeezed dry)
  • ½ cup unsalted butter, melted
  • ¾ cup granulated sugar
  • ¼ cup light brown sugar, packed
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • ½ cup unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup dark chocolate chips (or semi-sweet)
  • Optional: ¼ cup chopped walnuts or pecans

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Prep the zucchini: Wash and trim ends, then shred using a box grater. Place shredded zucchini in a clean kitchen towel, gather corners, twist, and squeeze firmly over the sink until no more liquid drips out. Set aside.
  3. Mix the wet ingredients: In a large mixing bowl, whisk together melted butter, granulated sugar, and brown sugar until well combined. Add egg and vanilla extract, whisk vigorously until smooth, glossy, and slightly lighter in color, about 30 seconds.
  4. Combine the dry ingredients: In a separate medium bowl, whisk together flour, cocoa powder, baking soda, and salt until no lumps remain.
  5. Fold the dry into the wet: Add dry ingredients to wet mixture. Using a rubber spatula, fold gently until just combined (a few streaks of flour are okay).
  6. Add the zucchini and chocolate chips: Gently fold in squeezed-dry zucchini and dark chocolate chips (and nuts if using). Batter will be thick like brownie batter.
  7. Scoop and bake: Using a cookie scoop (about 1.5 tablespoons), drop rounded balls of dough onto prepared baking sheet, spacing 2 inches apart. Bake for 10 to 12 minutes. Cookies should look slightly underdone in the center—puffy and soft.
  8. Cool on the pan: Let cookies rest on hot baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.

Notes

Don’t skip squeezing the zucchini—it’s crucial for fudgy texture. Use room temperature ingredients. Don’t overbake; pull cookies when centers look slightly underdone. Chill dough for 15-20 minutes before baking for thicker, chewier cookies. Cookies taste even better the next day.

Nutrition

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