Years ago, when the nsbr board over at Two Peas served the function that Facebook serves for me today, I read a story about a woman whose mother baked green bean cookies once when she was a child. It was in a message board thread about mothers who were the worst cooks ever. I do believe she won that contest too.
In an attempt to use up the, ahem, bounty of zucchini from the garden, I've tried a lot of different recipes. I mean, heck, if it were up to me I'd have them every day sauteed in butter with mushrooms and lots of garlic, but unfortunately the ZHH (zucchini hating husband) won't eat them that way. I have to be creative.
Thus, I bring you chocolate zucchini drop cookies. The whole time I was making these I kept hearing the little voice in my head reminding me of the story of the mother who was the worst cook ever. Thankfully, I don't think these cookies will relegate me to that club quite yet. They're really quite good; chocolate-y but not too sweet. They're like little pillows of moist cake.
Chocolate Zucchini Drops
1/2 cup (1 stick) butter
1/2 cup brown sugar
1/2 cup white sugar
2 teaspoons vanilla extract
280g all purpose flour
1/3 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
2 cups grated zucchini
Cream together butter and sugars until well combined. Beat in egg and vanilla. Fold in zucchini by hand.
In a separate bowl, combine flour, cocoa, baking soda, and salt. Gently mix it into zucchini mixture, stirring by hand just until combined.
Scoop by rounded tablespoonfuls onto parchment paper or Silpat lined cookie sheets and bake at 350 degrees F for 8-10 minutes. Let cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.