Loaded with light and fresh flavors, Chicken Pho is a fun twist on the same-old-same-old bowl of chicken noodle soup. The broth is best made ahead of time, in either a slow cooker, or on the stove top. Then allow it to cool completely and skim off any congealed fat. The poached chicken and rice noodles can also be made ahead for time saving purposes.

Recipe

Chocolate Zucchini Cookies

by Julia {The Roasted Root} on August 14, 2012 in Cookies, Desserts

4.80 Mitt(s) 5 Rating(s)

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Recipe Description

Double chocolate cookies with zucchini and a whole lot of deliciousness!

Preparation Instructions

Preheat the oven to 350 F.

In a bowl, combine flour, baking soda, salt, cinnamon and cocoa powder and whisk or sift to combine. Set aside.

In a large mixing bowl combine the butter, vanilla extract and sugars. Use a stand or hand mixer to mix until creamy. Add the egg and shredded zucchini and mix just until combined. Pour in the flour mixture (I typically do this in thirds) and mix just until combined. Add the chopped walnuts and chocolate chips, mix to integrate into dough.

If desired, sprinkle confectioner’s (powdered) sugar on a plate so you can roll the balls of cookie dough in the sugar. Roll the dough into balls and roll them in the sugar if desired. Space cookie dough evenly on a parchment-lined or lightly oiled cookie sheet. Bake for 13 to 15 minutes.

Ingredients

1-¼ cup Whole Wheat Flour Or All Purpose Flour
1 teaspoon Baking Soda
1 teaspoon Salt
2 teaspoons Cinnamon
½ cups Unsweetened Cocoa Powder
5 Tablespoons Unsalted Butter, Softened
1 teaspoon Vanilla Extract
½ cups Brown Sugar
½ cups White Cane Sugar
1 whole Egg
1 cup Shredded Zucchini
½ cups Walnuts, Chopped
1 cup Semi-sweet (or Dark!) Chocolate Chips
⅓ cups Confectioners Sugar (for Rolling The Dough In), Optional

5 Reviews | Be the first to review!

Reviews

Natalie | Perry's Plate on 9.18.2012

I had these in my head from the moment I saw them on the TK blog. I broke down today and made them! So good! I love how fluffy they are. Great recipe, Julia!

Kitchen Sink Stories on 9.23.2012

Gorgeous, gorgeous cookies! Didn’t have courgettes, so I substituted them with beetroot that needed using up (I really, really wanted to try this recipe). I grated the beetroot and then microwaved it for 3mins to soften it a little. The result is a moist, delicious, soft cookie.

jeninwi on 9.26.2012

I used some summer squash that was looking sad in my fridge – best idea ever! These cookies are soft, chocolate-y and delicious. Good recipe when you need a break from the same old zucchini bread…

Leafnlily on 9.26.2012

Super Duper! This are very good. I couldn’t roll mine, they were too sticky. I used an ice cream scoop dipped it in icing sugar and it worked great!

city baked on 10.7.2012

These were chewy and had a nice crisp outside but I think I would have loved them if I’d omitted the cinnamon. Cinnamon is my BFF but all chocolate in these cookies would be amazing.

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