Instructions

1. Preheat oven to 350°F.
2. Line a cookie sheet with parchment paper and lightly spray.
3. In a large bowl, mix together the applesauce, sugar and chocolate extract until well blended.
4. In a separate bowl, whisk together flour, cocoa, espresso powder baking soda and salt.
5. Using a sturdy spoon, stir the flour mixture into the wet mixture. It will be very dry but once you add the zucchini it’ll become more like cookie dough.
6. Stir in the zucchini until well blended. You want the dough to be sticky and thick but not dry.
7. Add in the chocolate chunks and just mix to incorporate.
8. Drop by heaping rounded Tablespoons about 1 1/2” apart.
9. Bake for 10-12 minutes or until the cookies are set but just barely soft. Do not over bake.
10. Remove from the oven and allow to cool for 1 minute on the pan.
11. Remove from the pan and cool completely on a cooling rack.
12. Store tightly covered.