Melting Chocolate Cookies with Zucchini

Description

In this recipe, the flavor of chocolate is very important, so we recommend paying attention to the quality of the cocoa powder used. It should be alkalized, rich brown in color, without added sugar or flavorings.

Ingredients

• Courgette - 10.6 oz
• Wheat Flour - 14.1 oz
• Sugar - 5.3 oz
• Butter - 2.6 oz
• Chicken Egg - 1 piece
• Baking Powder - 0.2 oz
• Salt - a pinch
• Vanillin - a pinch
• Mini Chocolate Chips - to taste
• Cocoa Powder - 1.8 oz

Step by Step guide

Step 1

First, preheat the oven to 356°F (350 degrees Fahrenheit) so it can warm up. Take a deep bowl and mix the butter with the sugar. The butter should be softened by this time. Add 1 egg and mix again. After that, grate the zucchini on a fine grater, squeeze it well, and add it to the butter mixture.

Step 2

In a separate container, mix the remaining dry ingredients: flour, baking powder, salt, cocoa powder, vanillin, and chocolate chips (if desired). Add all the contents to the zucchini mixture. It should form a fairly thick mixture.

Step 3

Line a baking sheet with parchment paper and scoop the future cookies onto it using a spoon. You can wet your hands and shape the cookies by hand. Bake for 20–30 minutes in the preheated oven at 356°F (350 degrees Fahrenheit) (adjust according to your oven). How to know when the cookies are done? The surface will start to crack and open up, and the kitchen will be filled with a rich aroma of chocolate baking.

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