Thursday, August 16, 2012

Chocolate Raspberry Zucchini Cookies

So, did I tempt you with the possibilities of your own flavoured cocoa and chocolate chips yesterday? While I didn't get the chance to make Carla's brownies (mostly because I had no unsweetened chocolate and only a tiny amount of butter), I found a perfect use for my new goodies that also took care of a languishing zucchini in the crisper and the last of a tub of Greek yogurt! I spotted Two Peas and Their Pod's Maria's recipe for Chocolate Fudge Zucchini Cookies first on her Twitter feed and again on Pinterest, and it looked like the perfect marriage of everything!

Of course, I can't leave anything well enough alone - in addition to the raspberry laced chocolate and cocoa, I opted for a mix of oat and all purpose flours, tossed in some oats, used less sugar and more cocoa powder, and added a touch of honey to keep them chewy longer. It wasn't my intention to do all of that - but if you give my mind an inch it's taking about 40, 000 miles!

The good news is that the cookies turned out beautifully - chewy, rich, and packed with raspberry flavour! My mom (my dear taste-tester!) even took me out of a total dozy-funk in order to tell me that the one cookie I saved for her was all gone, and why hadn't I saved her more?!

Now, these cookies were made with my homemade Raspberry Cocoa and Raspberry Chocolate Chips - without those, they're just delicious, but plain, fudge cookies. Of course, if you have access to the "real stuff" Carla notes on her post, you don't need to go to all the extra fuss and bother. Either way, get that fruity goodness into your veggie-packed, fudgy cookies!



Chocolate Raspberry Zucchini Cookies
Makes about 14
2 1/2 oz (5 tbsp) salted butter
1 tbsp honey
2/3 cup raspberry cocoa
1/3 cup granulated sugar
1/3 cup packed dark brown sugar
1/3 cup nonfat plain Greek yogurt (I used Liberte)
1 tbsp cold brewed coffee
3/4 cup all-purpose flour
1/2 cup oat flour
1/4 cup quick oats (not instant)
1/4 tsp baking soda
1/2 tsp salt
1/2 cup finely shredded zucchini (no need to peel)
2/3 cup raspberry chocolate chips
  1. Preheat oven to 350°F and line a large baking sheet.
  2. In a large bowl in the microwave (or saucepan over medium heat) melt the butter.
  3. Stir in the honey, cocoa powder and sugars.
  4. Beat in the yogurt and coffee until smooth.
  5. Add flours, oats, baking soda and salt. Mix in well.
  6. Fold in the zucchini and chocolate chips.
  7. Drop tablespoons 2" apart onto the sheets.
  8. Bake for 10 minutes. Cool on the sheets 5 minutes then transfer to a wire rack and cool completely.
Amount Per Serving
Calories: 182.2
Total Fat: 8.1 g
Cholesterol: 11.9 mg
Sodium: 53.6 mg
Total Carbs: 29.3 g
Dietary Fiber: 3.3 g
Protein: 3.7 g