Community Pick
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!"
photo by limeandspoontt
- Ready In:
- 45mins
- Ingredients:
- 10
- Yields:
-
96 cookies
ingredients
- 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)
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!
Questions & Replies
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Has anybody tried freezing the dough and if so, the temp and cook time?? I want to freeze a couple tubs as gifts and actually need to travel with it.
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I know that it says that we can cut the recipe in half if we don't want to fix that many cookies, but can we fix the dough, and just cook partial and freeze the remaining dough for another time? -
Do you remove the moisture from the zucchini?
Reviews
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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.
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I was interested to know how these would taste with zucchini in them, they were great!! You would never know. Its gotta be one of the best ways to use up some of those garden zucchini. I really like the hint of cinnamon too. I did halve the recipe and they came out fine! Thanks love! -
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. -
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These cookies are soft and yummy! I made a full batch but I added an extra cup of zucchini and 2 teaspoons of vanilla. This helped thin the batter just enough to make it easy to scoop. -
These cookies are delicious!! BUT, I ruined the first couple batches by following the bake time in the recipe, my iven was at 350 and the cookies were cooked perfectly within 10-12 mins
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Tweaks
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I added 3 cups of zucchini and 1 tsp of vanilla extract. I actually got 12 dozen out of this batch. Only had to bake for 12 minutes at 350. These are ??
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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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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. . . -
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Slightly less sugar, maybe used a cup and a half
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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
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RECIPE SUBMITTED BY
love4culinary
United States
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...
