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Zucchini Chocolate Breakfast Cookies


cup white whole-wheat or all-purpose flour
2/3 cup old-fashioned rolled oats
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup shredded zucchini (about 1 medium zucchini)
1/2 cup whole or 2% plain Greek yogurt
1 large egg
1/3 cup packed light brown sugar
1/3 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup chopped dark chocolate or chocolate chips


Arrange 2 racks to divide the oven into thirds and heat to 350°F. Line 2 baking sheets with parchment paper; set aside.

Whisk the flour, oats, cocoa powder, baking soda, and salt together in a medium bowl.

Squeeze the shredded zucchini in a paper towel and pat dry to remove excess moisture. Place the zucchini, yogurt, egg, brown sugar, granulated sugar, and vanilla in a large bowl and mix well to combine.

Add the flour mixture to the large bowl and stir until just combined. Stir in the chocolate.

Drop heaping tablespoons of the batter onto the prepared baking sheets, spacing them 2 inches apart, 12 per baking sheet.

Bake, rotating the baking sheets between racks and from front to back halfway through, until the edges are set and the middle is still slightly soft, 12 to 15 minutes total. Let the cookies cool for 5 minutes on the baking sheets, then transfer them to cooling racks to cool completely.

Recipe Notes
Storage: Cookies will keep well stored in an airtight container at room temperature for up to 1 week. They can also be frozen in an airtight container for up to 3 months. Remove what you need from the container, transfer them to a zip-top bag so that excess moisture doesn’t form on them when thawing, and leave the cookies at room temperature for about 20 or 30 minutes before enjoying.