Chocolate Chip Zucchini Cookies
photo by limeandspoontt
- Ready In:
- 1 cup butter, softened
- 2 cups granulated sugar
- 2 eggs, beaten
- 4 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 2 small zucchini, grated (you want it to measure approximately 2 cups of grated zucchini)
- 2 cups semi-sweet chocolate chips
- 1 1⁄2 - 2 cups walnuts, chopped (optional)
- First you will want to preheat your oven to 350 degrees F.
- Spray cookie sheets with cooking spray or line with Parchment paper.
- Next you want to cream your butter and sugar together in a large mixing bowl until light and fluffy.
- Then you want to add the egg, flour, baking soda, cinnamon, and salt into the butter mixture, gradually; mix well.
- Stir in the zucchini.
- Fold in your walnuts (optional), and chocolate chips.
- Drop by teaspoonfuls with two (2) inches between each cookie-- onto the cookie sheets.
- Bake for 15 to 20 minutes, or until golden.
- Do not over-bake, or you will not enjoy your cookies.
- Let stand to cool for 2 to 3 minutes, then remove and place on wire racks to allow to cook completely.
- This recipe makes a lot but is easily halved to make 4 dozen instead of 8!
- We make these for Christmas sometimes, and therefore make a lot to give away!
Questions & Replies
Wow! Started up with cooking a batch of these and, what with the grandkids running in and out, finally ended up cooking a total of three batches. Great flavor and a nice, soft cookie. One word of warning: Use a strong mixer or do it by hand. An underpowered mixer is going to have a tough time 'cuz the dough is thick! Now, excuse me while I go finish off a couple that I hid in the cupboard.
As others have said, these have more of a cake texture to them, but I absolutely love them. In fact, I may never make regular chocolate chip cookies again! Took the advice of others and did half white sugar & half light brown sugar, added one tsp of vanilla extract, and cooked for 10 minutes. I also didn’t have baking soda on hand, so I used baking powder instead. 2 teaspoons of baking soda = 2 TABLESPOONS of baking powder. Did half with walnuts and half without. I definitely think that the walnuts add a nice crunchy texture to offset the soft cakey-ness, so these were my preference, but without nuts were amazing too!!! Produced 6 dozen cookies, so maybe my scoops were larger than the OP’s 8 dozen.
I substituted coconut oil for butter. I used semi-softened coconut oil and mixed it with the sugar. Then I beat in one egg at a time since the coconut oil didn't exactly become light and fluffy with the sugar. I added in one teaspoon of vanilla and used chocolate chunks instead of chocolate chips. When I mixed in the flour, the batter became extremely dry and I was worried about how they'd turn out. The instructions didn't say whether or not to squeeze the liquid from the zucchini so I thought maybe it would make up for the lack of moisture if I didn't squeeze out the liquid. It definitely helped and the cookies came out great (fluffy and soft). 15 mins was what I needed for these to bake but I'm not sure if I used butter instead of coconut oil, would that impact the baking time or require the liquid to be squeezed out from the zucchini. . .
These are great! Just made them but I used 25% less sugar and replaced the zucchini with seeded and drained cucumbers. We have been blessed with a bountiful harvest and I have plenty of pickles. I used straight eight cukes. These are a soft cookie and go wonderful with my coffee. Thanks to the review that suggested a strong mixer I used my food proc
RECIPE SUBMITTED BY
Since April 2008, I have been a vegetarian. I dont eat creatures...that's the easiest way to put it! :D I still eat a small amount of dairy, but not very much. I have been missing around here for a while, and hope to poke my head in a bit more often from now on... I hope you enjoy my recipes...