Meatless Monday: Chocolate Fudge Zucchini Cookies
This Monday splurge a little with this delicious chocolate cookie recipe! In the United States, 80% of aquatic habitats in streams have been harmed and negatively impacted by the grazing of livestock. Help to reduce your impact by having a meatless meal every week. Take a look at our previous posts for main dish inspiration.
Chocolate Fudge Zucchini Cookies
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
1. Preheat oven to 350°. Line a large baking sheet with a Silpat or parchment paper and set aside.
2. 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.
3. Add flour mixture, stirring until moist. Stir in zucchini and chocolate chips.
4. 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- squeeze the shredded zucchini in a paper towel and pat dry to remove the excess water before using.
Recipe originally poster on Two Peas & Their Pod.
Peace Grl Out!