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Double Chocolate Fudge Zucchini Cookies

5 from 58 votes
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  • 1 1/4 cups all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • ½ teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 tablespoons  unsalted butter melted
  • 3/4 cup loosely packed brown sugar
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1 cup freshly grated zucchini
  • 1 cup chocolate chips or chunks


  • Preheat the oven to 350 degrees F.
  • To start, I like to grate the zucchini and then lightly sprinkle it with salt. After a few minutes, squeeze it in between a towel or two to remove some of the moisture.
  • In a small bowl, whisk together the flour, cocoa, baking soda and salt.
  • In a large bowl, whisk together the melted butter and brown sugar. Whisk in the egg yolk until combined. Whisk in the vanilla extract. Stir in the grated zucchini. Stir in the dry ingredients until they are just combined and you have a dark chocolate dough. Fold in the chocolate chips.
  • Use a 1/2 to 1-inch scoop and scoop the dough onto a parchment lined baking sheet, about 2 inches apart from each other. Bake for 12 to 15 minutes or until the cookies are just set. Let them cool for 10 minutes before removing them from the baking sheet. Sprinkle them with sea salt before serving!
  • If you’d like to drizzle yours with chocolate, I melted a few spoonfuls of chocolate chips and drizzle it on top!



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