Rating: 4 stars
13 Ratings
  • 5 star values: 5
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

If zucchini cookies are a new concept for you, these soft and flavorful chocolate chip cookies with a velvety center will blow your expectations. In the same way zucchini disappears into zucchini bread, the vegetable is nearly undetectable in these light and delicious cookies. Not only does the zucchini provide moisture, but it also adds vitamins and fiber to the cookies. This recipe is an easy (and kid-friendly) way to use up your abundance of summer veggies. If you have a picky eater on your hands, you can skip the raisins, but they will add extra sweetness and texture to these baked treats.

Jacob Gross, Lompoc, CA
This Story Originally Appeared On sunset.com

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Credit: Thomas J. Story

Recipe Summary test

Yield:
Makes 5 dozen cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°. In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs and vanilla. Stir in zucchini. In a medium bowl, whisk together flour, baking powder, cinnamon, and salt. Add to zucchini mixture. Stir in nuts, chocolate chips, raisins, and coconut. Drop by tablespoonfuls onto buttered cookie sheets. Bake until lightly browned, 15 to 20 minutes, and transfer to a rack to cool. Repeat with remaining dough.

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  • Note: Nutritional analysis is per cookie.

Nutrition Facts

106 calories; calories from fat 48%; protein 1.3g; fat 5.7g; saturated fat 2.9g; carbohydrates 13g; fiber 0.6g; sodium 93mg; cholesterol 15mg.
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