Zucchini Chocolate Breakfast Cookies

These are the type of hearty, healthful cookies you can eat for breakfast, though of course they make a fine dessert or snack too! I also didn’t feel guilty giving them to the Fox even though he’s still a baby. They contain white whole wheat flour, whole grain oats, Greek yogurt, and dark chocolate, in addition to the zucchini. They are very moist and will keep at room temperature in an airtight container for a few days, though they freeze well too. The yield is 24 cookies.

1 cup white whole-wheat or all-purpose flour
2/3 cup old-fashioned rolled oats
1/3 cup unsweetened cocoa powder
½ tsp. baking soda
½ tsp. salt
1 cup shredded zucchini (about 1 medium zucchini)
1/3 cup packed light brown sugar
1/3 cup granulated sugar
½ cup whole or 2% plain Greek yogurt
1 large egg
1 tsp. vanilla extract
½ 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 or a silpat; 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, brown sugar, granulated sugar, yogurt, egg, 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.