Chocolate Chip Zucchini Cookies

"These are realllllllllly yummy cookies. Dont tell anyone there is zucchini in them... they'll NEVER know! Cook time is the amount of time it takes to cook each batch of cookies!"
 
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Chocolate Chip Zucchini Cookies created by LimeandSpoon
Ready In:
45mins
Ingredients:
10
Yields:
96 cookies
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ingredients

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directions

  • 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!

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  1. limeandspoontt
    Chocolate Chip Zucchini Cookies Created by limeandspoontt
  2. limeandspoontt
    Chocolate Chip Zucchini Cookies Created by limeandspoontt
  3. limeandspoontt
    Chocolate Chip Zucchini Cookies Created by limeandspoontt
  4. ShugrGrl55
    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.
     
    • Review photo by ShugrGrl55
  5. ShugrGrl55
    Took the advice of others and did half white sugar & half light brown sugar, and added one tsp of vanilla extract. 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. They came out amazing!!!
     

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