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Zucchini Chocolate Chip Cookies

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 8
  • 20 min
  • 30 min
  • $
Gatheredtable
adapted from Farm Journal's Best Ever Vegetable Recipes

Ingredients

  • 2 cups flour
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/4 cup sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 2 cups zucchini
  • 1 cup pecans (optional)
  • 12 ounces chocolate chips

Directions

Prep: 1. Preheat oven to 350. 2. Shred zucchini. Make: 1. Sift together flour, baking soda, salt. 2. In a separate bowl, using an electric mixer, cream butter, sugar and brown sugar until fluffy. 3. Add egg and vanilla to butter and mix until well combined. 4. Mix flour into butter mixture. 5. With the mixer on a low speed add in zucchini, chocolate chips, and nuts (if using). 6. Using spoons, scoop out dough and place rounded tablespoons onto a cookie sheet leaving a few inches between each cookie. 7. Bake for 10-15 minutes. These are cake-y cookies so they will puff up a little, they are done when they spring back up after you press the top with your finger.

Notes

This recipes both doubles and freezes SO well. We like to make a double batch and put the leftovers in the freezer. It's always hard to resist warm cookies, but in this case it's worth it, they are surprisingly better completely cooled.

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