This cookie is the perfect combination of autumn-winter flavors! Zucchini and pumpkin together provide an extremely soft, moist texture, and the spices and chocolate bring the festive flavors.

🎃 Zucchini-Pumpkin Spice Chocolate Cookies (Extra Soft)
(For approx. 20-24 larger cookies)

I. Ingredients
Component Quantity Amount
Flour 250g
Baking powder 1tsp
Baking soda 1tsp
Salt 1/2tsp
Butter (melted, but not hot) 115g
Crystal sugar 100g
Brown sugar (or extra granulated sugar) 50g
Egg 1pc
Pumpkin puree 120g Homemade or canned puree.
Grated zucchini 120g Wrung out thoroughly!
Spice mix (cinnamon, ginger, nutmeg) 2 tsp
Chocolate chips 150g Dark or milk chocolate.
II. Preparation

Preparation (Managing Moisture)
Wringing out zucchini: Grate the zucchini, place in a strainer or clean kitchen towel, and squeeze out any excess water! This is critical, otherwise the cookies will not bake through.
Preheat: Preheat oven to 180°C. Line a baking sheet with baking paper.

Mixing the Dough
Wet Bases: Mix the melted butter with the granulated and brown sugar. Add the eggs, pumpkin puree, and spice mix. Mix well.
Dry Bases: In a separate bowl, mix together the flour, baking powder, baking soda and salt.

Mixing: Gradually add the dry mixture to the wet base until combined. Do not overmix!

Finishing: Fold in the well-drained zucchini and chocolate chips.

Baking
Dosing: Using a spoon, drop mounds of the mixture onto the baking sheet. The cookies will not spread out too much.

Baking: Bake for approx. 12-15 minutes. The cookies are done when the edges are set but the center is still slightly soft.

Cooling: Let the cookies cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This will give them their soft, cakey texture.

What other vegetable dessert recipes would you be interested in (e.g. carrot cake)?