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Nutrition Facts
Serving Size 1 Dozen 305g Recipe makes 3 1/2 Dozen)
Calories 1219
Calories from Fat 587		(48%)
Amount Per Serving		%DV
	Total Fat 65.3g	100%
	Saturated Fat 28.1g	140%
	Monounsaturated Fat 15.4g
	Polyunsaturated Fat 17.8g
	Trans Fat 0.0g
Cholesterol 130mg		43%
Sodium 935mg		38%
Potassium 790mg		22%
Total Carbohydrate 154.6g		51%
	Dietary Fiber 8.8g	35%
	Sugars 89.0g
Protein 17.6g		35%
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Double Chocolate Zucchini Cookies

Recipe #378788 | 1½ hours | 1¼ hours prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: Johnsdeere
Jun 24, 2009

There are a great way of sneaking a vegetable into your baking. You will not taste the shredded zucchini in this recipe. The Zucchini provides moisture to this cookie and make these cookies soft and almost muffin like. These cookies will not be like your standard drop cookie, these will be a rounded soft cookie. Give these a chance, you won't be sorry in the end.

3 1/2 Dozen (change servings and units)

Ingredients

1 cup grated zucchini
1 cup brown sugar (packed)
1 teaspoon baking soda
1/2 cup butter or margarine
1 egg
1 teaspoon vanilla
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon cinnamon
2 tablespoons cocoa
1 cup chopped walnuts
6 ounces semi-sweet chocolate chips

Directions

1
Combine zucchini, brown sugar, baking soda and margarine.
2
Mix egg and vanilla into zucchini mixture.
3
Add remaining ingredients.
4
Chill dough 1 hour in the refridgerator.
5
Drop by rounded teaspoonfuls.
6
Bake at 375 degrees for 10-15 minutes --
7
Do not overbake, these will be soft to the touch but, will firm after sitting.

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Featured Reviews for This Recipe

From: truckerboo

On Sep 24, 2009

These are very good. My four year old daughter loves them. I got 30 cookies and "some cookies that aren't ready yet; consumed by the 4 year old" lol. My first batch was a tad brown on the bottom at 10 minutes so I am cooking the second for only 9. These are so good I'm rating them while the second pan cooks. Thanks for posting. I hope to get some more zucchini from the garden before the season ends.

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From: TaterBug! :)

On Aug 12, 2009

Awesome!

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From: Coffee'n'chocolate

On Aug 6, 2009

This is a very nice recipe! I used about 34 cup turbinado sugar, and subbed half the flour with whole-wheat. I didn't have walnuts on hand, so I used a mixture of pumpkin and sunflower seeds instead. After baking for 15 minutes, I got a batch of soft (but crispy on the bottom), moist, chocolatey and aromatic cookies. I could see the zucchini, but couldn't taste it. I'm definitely planning to make more of these, and play with the recipe to include other kinds of nuts or grated veggies, and less butter. Thank you!

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From: Goodlookin' Cookin'

On Jul 23, 2009

I am IN LOVE with these cookies! More of a chewy, bite-sized brownie than a cookie, they're moist, chocolatey and just plain scrumptious! I left out the nuts and used mini chips instead of regular chips, which I think worked perfectly in these cookies — more chips per bite! I also used one tablespoon of Special Dark cocoa and one tablespoon of Scharffen-Berger cocoa to give it a more diverse chocolate flavor. Mine baked up in 10 minutes flat and I refrigerated the dough between batches to keep it cold. There's no doubt I'll be making these again and again! What a delightful treat!

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