Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Brands

Life

Chocolate Zucchini Cookies

Here’s a sweet way to use up a bumper crop of zucchini and get a boost of antioxidants in the bargain. Zucchini is rich in lutein and zeaxanthin, two antioxidants that are important for healthy vision. Dark chocolate delivers plenty of catechins and phenols, which are good for the heart…

Get full access to Outside Learn, our online education hub featuring in-depth yoga, fitness, & nutrition courses, when you sign up for Outside+.

Here’s a sweet way to use up a bumper crop of zucchini and get a boost of antioxidants in the bargain. Zucchini is rich in lutein and zeaxanthin, two antioxidants that are important for healthy vision. Dark chocolate delivers plenty of catechins and phenols, which are good for the heart and have anticancer properties.

Servings
COOKIE

Ingredients

Cookie dough

  • 2 cups flour
  • 1/2 cup cocoa powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup sugar
  • 1/2 cup (1 stick) butter or margarine, softened
  • 1 large egg
  • 1 1/2 tsp. vanilla extract
  • 2 cups finely grated zucchini or yellow squash (1 3/4 cups)

Chocolate glaze

  • 1/2 cup semisweet chocolate chips
  • 2 Tbs. butter or margarine
  • 1 Tbs. light corn syrup or agave nectar
  • 1/2 tsp. vanilla extract

Preparation

1. Preheat oven to 350°F, and line 2 baking sheets with parchment paper. To make Cookie Dough: Combine flour, cocoa powder, baking soda, and salt in large bowl. Set aside.

Beat sugar and butter in bowl with electric mixer until light and fluffy. Beat in egg and vanilla extract until smooth. Beat in zucchini until well combined. Add flour mixture, and beat until smooth.

2. Roll Cookie Dough into 2-inch balls, and place 1 1/2 inches apart on prepared baking sheets. Bake 12 to 15 minutes, or until tops of cookies look dry. Cool 1 minute in pan, then transfer to wire rack to cool completely. Repeat with remaining Cookie Dough. Cool cookies completely.

To make Chocolate Glaze:

3. Melt chocolate chips, butter, and corn syrup in bowl in microwave 30 seconds to 1 minute, stirring occasionally. Stir until smooth, and add vanilla extract. Spread on cookies, and cool 10 to 20 minutes, or until glaze is set.

Nutrition Information

  • Serving Size Makes 36 cookies
  • Calories 94
  • Carbohydrate Content 14 g
  • Cholesterol Content 14 mg
  • Fat Content 4 g
  • Fiber Content 1 g
  • Protein Content 1 g
  • Saturated Fat Content 2 g
  • Sodium Content 93 mg
  • Sugar Content 7 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g