Pipe Dream #340: To Mask My True Colors – Fudgy Zucchini Almond Cookies

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I’ve made a lot of chocolate zucchini baked things, kind of like the rest of America making chocolate zucchini bread and only chocolate zucchini bread with the leftover squash from August.

I think Americans do the chocolate thing because it masks the green. It’s not like it has this massive zucchini flavor that needs to be fudged. If you were to make a green vanilla cake, your conditioned mind would be thinking, “This tastes like Nickelodeon slime!” So zucchini never gets baked into anything but chocolate. It’s true colors are hidden for the sake of your visual-taste-brain connection.
DSC_0076 zucc cookies 1So bright, so right.

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Almonds for texture. These babies needed the crunch because they were actually like liquid fudge, and I didn’t even underbake them. Ultra moist like these fail volcano brownies. I KNOW YOU’RE IN THERE, ZUCC. I CAN TELL. “There is nothing hidden that will not be disclosed, and nothing concealed that will not be known or brought out into the open.” In life, and in the kitchen.

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Keeping it real,

Lauren

Fudgy Zucchini Almond Cookies

Adapted from An Oregon Cottage

½ cup shredded zucchini (finely shred onto a towel to soak extra moisture while proceeding with the recipe)

⅓ cup butter

½ cup dark chocolate chips

½ cup cacao powder

⅓ cup granulated sugar

⅓ cup dark brown sugar

⅓ cup Greek yogurt

1 tsp. vanilla

1 cup + 2 tablespoons whole wheat pastry flour

¼ teaspoon baking soda

¼ teaspoon salt

slivered almonds

Heat oven to 350 degrees Fahrenheit and line a cookie sheet with Silpat.

Melt butter and chocolate chips in microwave whisking at 30-second intervals until smooth. Stir in both sugars and cocoa powder until combined. Add yogurt and vanilla. Stir in flour, soda, and salt, if using, until smooth and then add the zucchini, stirring until incorporated (mixture will be thick).

Using a tablespoon-sized cookie scoop, drop onto prepared cookie sheet. Sprinkle a few slivered almonds on top of each cookie. Bake for 8 minutes. Let cool on sheet for about 5 minutes before removing to a cooling rack to cool completely.

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