1-Okay, friends, let’s get our hands dirty baking these Chocolate Fudge Zucchini Cookies is as fun as it is easy! Start by preheating your oven to 350 degrees F and lining a baking sheet with parchment paper for that flawless bake. Grate your zucchini and give it a quick sprinkle of salt, letting it sit for a minute or two before squeezing out the extra water with a towel this step keeps your cookies from turning soggy.

2-In a small bowl, whisk together the 1 1/4 cups all-purpose flour, 1/3 cup unsweetened cocoa powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt until they’re nicely blended. Over in a larger bowl, mix the 6 tablespoons of melted unsalted butter with the 3/4 cup loosely packed brown sugar until it all comes together smoothly. Toss in the 1 egg yolk and 1 teaspoon vanilla extract, stir well, then fold in that 1 cup of grated zucchini for a moisture boost.

3-Now, combine the dry mix with the wet ingredients, stirring just enough to form a dark chocolate dough without overdoing it. Gently fold in the 1 cup chocolate chips or chunks for those gooey surprises. Scoop out portions about 1/2 to 1 inch big onto your prepared sheet, spacing them 2 inches apart since they don’t spread much. Pop them in the oven for 12 to 15 minutes until they’re set, then let them cool on the sheet for 10 minutes before moving. For a fun finish, sprinkle on some sea salt right away or drizzle with melted chocolate your kitchen, your rules!