Tailgate Tuesday: Chocolate Fudge Zucchini Cookies

For this Tailgate Tuesday, I’m going to share with you a previous post from the past on my long-ago personal blog, Life of a Modern Housewife.  Reviving a delicious and sweet recipe, Chocolate Fudge Zucchini Cookies.  I found this recipe via my inbox from food bloggers Maria & Josh of Two Peas & Their Pod.  Last week I shared with  you a delicious savory finger food, and so today I’m bringing you something sweet.

On a side note, the hubs doesn’t like vegetables, and I’m always looking for ways to sneak them in.  We don’t really eat too many sweets, but when I saw this recipe in my inbox, I thought this looks and sounds so delicious that I have to give it a try.  And why not try to make something unhealthy, healthy!  The hubs had no idea zucchini was in these delicious cookies, and he loved them!  #hubsapproved!

Of course I had to ask him what his thoughts were on these cookies.  It must of been my tone in the question because the first thing he asked when I got him to try it, “What’s wrong with them?”.   Like I’m going to make something that’s “wrong” with it!!  Puh-lease!  Of course my response, “Nothing, they are just chocolate fudge cookies”.  Once he took a bite, I thought I’d share with him that there was zucchini in it, and he was shocked…really, really shocked.  He said, “You can’t even taste or tell that there is zucchini in it”.  SUCCESS!

This cookie is great!  The texture of the cookie is very much like a cake, or as the hubs says, “It tastes like a brownie.”  Friends have tried this cookie as well and they love them just as much as we do!  Now that you know these cookies have been tried and loved, you now know that everyone at the tailgate will love them!  After all, who doesn’t love chocolate?!

Chocolate Fudge Zucchini Cookies:

Ingredients:

• 1 1/4 cups all-purpose Gold Medal flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 5 tablespoons unsalted butter
• 1/2 cup Dutch process cocoa
• 2/3 cup granulated sugar
• 1/3 cup packed brown sugar
• 1/3 cup plain Greek yogurt (I use Chobani 0%)
• 1 teaspoon vanilla extract
• 1/2 cup finely shredded zucchini
• 1/2 cup semi-sweet chocolate chips

Directions:

4. Drop by level tablespoons 2 inches apart onto prepared baking sheets. Bake for 10 minutes or until almost set. Cool on baking sheet for 2-3 minutes or until cookies are firm. Remove cookies from sheet and cool completely on wire racks.
Recipes: Two Peas & Their Pod

#christyeats #christydavisinteriors #tailgatetuesday #dinedishdelish