It’s zucchini season! Once you’re done sautéing zucchini for dinner or baking it up into bread, why not use it for dessert? Start off your day of veggie desserts by making cookies. First up, keep it healthy with zucchini-oat chocolate chip cookies. For those with a serious sweet tooth, try double-chocolate zucchini cookies or chocolate chip zucchini brownies. Then again, cupcakes are real kid-pleasers. You can make up a batch of sweet zucchini cupcakes or chocolate zucchini cupcakes (or make both!). For the ultimate dessert, spend some time putting together a white zucchini cake that’s topped with plenty of creamy chocolate frosting.
Double-Chocolate Zucchini Cookies
Here’s a fast, simple way to make cookies in a flash. With this double-chocolate zucchini cookies recipe from Pillsbury start with pre-made refrigerated chocolate chip cookie dough. Next, add in shredded zucchini, brown sugar and a heaping 1/4-cup cocoa. Form into balls and bake – that’s it!
Zucchini-Oat Chocolate Chip Cookies
Amp up the nutrition in this kids classic by adding in grated zucchini and oats – that’s the idea behind this zucchini-oat chocolate chip cookies recipe from Cooking Classy. Whip butter, sugar and brown sugar together until it’s creamy and fluffy. Add in flour and oats before combining with grated zucchini. Final ingredient? Chocolate chips!
Chocolate Chip Zucchini Brownies
Gooey, rich brownies get a makeover with this recipe for chocolate chip zucchini brownies from Two Peas & Their Pod. Prepare the batter with the flour, cocoa powder, sugar, canola oil, vanilla, baking soda and zucchini. Stir in chocolate chips and then bake until cooked through.
Sweet Zucchini Cupcakes
Who wants cupcakes?! These sweet zucchini cupcakes from Martha Stewart look almost like carrot cake but all wrapped up in a little foil-lined packages. To top off these cupcakes, make a cream cheese frosting that pairs perfectly with cinnamon-infused batter.
Chocolate Zucchini Cupcakes
With this chocolate zucchini cupcake recipe for Taste of Home, your kids will never guess there are vegetables inside. Along with grated zucchini, there’s also shredded carrots (and yogurt). Add a swirl of chocolate frosting as the final touch on these tasty treats.
White Zucchini Cake
Light and fluffy, this white zucchini cake from I Am Baker deserves a spot on a pedestal. Remove the zucchini skins to keep the batter from any hint of green and use egg whites instead of whole ones. Bake in two greased pans and use chocolate frosting to fill the middle and to cover the cake.
