Recipe – Zucchini Chocolate Chip Cookies

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Ice cold milk and an Oreo Zucchini Chocolate Chip cookie…

Ha Ha Ha.

The Handsome Husband gobbled these right up, without complaint.  So either A. He was starving, or B. He really liked them.  I even warned him there was zucchini in the cookies and he still ate them!  Can you believe it?

I guess you could say we have a winner folks.  So if you have a gluten of zucchini sitting around, go make these zucchini chocolate chip cookies.  They are delicious {I should know, I’ve had 3 already today}.

Ingredients

1/2 cup butter, softened
2 cups sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda {15 Cool Uses for Baking Soda}
1 teaspoon ground cinnamon
1 teaspoon vanilla
1/2 teaspoon salt
1 cup shredded zucchini
1 cup semi-sweet chocolate chips

Directions

Preheat oven to 350 degrees

In a medium sized bowl, sift together the flour, baking soda, cinnamon and salt.  Set aside. In a separate bowl cream together the butter, eggs, vanilla and sugar until nice and fluffy {about 1 minute}.  Add the dry to the wet and mix well.  Fold in shredded zucchini and chocolate chips.

Use a 2 tablespoon cookie scoop and drop dough on a silpat lined pan or parchment paper and bake for 13 minutes at 350 degrees.

Cool, and serve with a big glass of milk.

Looking for more ways to hide some zucchini?  Check out the Zucchini Houdini by Brenda Stanley. The Zucchini Houdini has recipes for main dishes to soups to salads even in desserts. Yay!

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Comments

  1. Yum! Iv’e got zuchinni in the freezer.

  2. I made these today and they totally didn’t turn out! Though I’m pretty sure I didn’t mess up with the amounts, the dough was super runny. I think that there is a typo and there should either be less butter or more flour. What do you think?

  3. Doh! I printed mine before I saw the comments! That explains a lot…

    • Even after reducing the butter to 1/2 cup, they still spread out all over. They certainly don’t look like the picture! Oh we’ll, they edges did taste good. I guess I will try a different recipe next year….

      • I had the same result. I kept adding flour until they were firm enough to hold a shape. They were still really flat, but had good flavor. I love the cinnamon! I’m trying again today. I will reduce the butter to the 1/2 c. and try draining all the liquid from the zucchini.

        • Wah, wah…take two with modifications, and I still had flat, gooey cookies. I did try your best ever chocolate chip cookie recipe and they were outstanding!

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