Double Dark Chocolate Zucchini Cookies (*They’re Possibly Vegan!)

My in-laws were leaving town and gave me a bunch of zucchini from their garden.  I’m having fun using them up!  You would never know these super duper Double Dark Chocolate Zucchini Cookies HAVE zucchini.

I’m very happy with the way they turned out as I just playing around with my Grandma Tiny's Zucchini Cookies.  I posted those cookies last year after finding an old hand-written recipe from my grandma for them at my parents house.   Her zucchini cookies are really good (and they’re vegan as they are made with oil and have no eggs).  Those cookies have cinnamon, ginger and nutmeg and are just a basic zucchini cookies, but I think they taste great.

Yet surprise, surprise I was thinking about chocolate and how I could incorporate it into a cookie with zucchini.  It worked great to add cocoa powder (I used Hershey’s Special Dark Cocoa, which is why they look so dark.  I plan to try them with some natural cocoa as well.)  These are also studded with dark chocolate and pecans.  I really like the texture of them, too.  They aren’t cakey and are almost brownie-like, but they still have that benefit of health from the zucchini.  I also used whole wheat pastry flour ( fiber!).

Double Dark Chocolate Zucchini Cookies, by Katrina, Baking and Boys!

1/4 cup canola oil

1/2 cup brown sugar

1/2 cup finely grated zucchini

1/2 teaspoon vanilla extract

1  1/4 cup whole wheat pastry flour  (150 grams) or all purpose flour

4 tablespoons dark cocoa powder

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/3 cup dark chocolate, chopped (or chips)*  These may or may not be vegan depending on what kind of chocolate you use.  (I used 70% Lindt Excellence Dark Chocolate)

1/3 cup pecan, toasted and chopped

Preheat oven to 350 degrees.  Line two baking sheets with parchment paper.  Set aside.

In a medium sized bowl, mix together with a wire whisk the oil and sugar.  Add the vanilla and grated zucchini and whisk to combine. 

Combine all the dry ingredients together in a separate bowl, then add to the wet ingredients and stir with a wooden spoon or spatula just until all incorporated.  Stir in the chocolate and pecans.  Scoop into tablespoonfuls about two inches apart on the baking sheets.  Bake for 9 minutes. Let cookies cool for a few minutes on the baking sheets.  Then remove from sheet to cool completely on wire rack.   Makes about 2 dozen.  

I strongly suggest if you have loads of zucchini like everyone else it seems and you like chocolate like I like chocolate that you make these cookies.