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Zucchini Chocolate Chip Cookies

From: Desserts With a Difference by Sally & Martin Stone

This is one of those odd recipes--you think, yuck!!!
But, let me tell you, I love chocolate and the zucchini enhances that flavor beautifully.
These taste really chocolaty. Use baking parchment paper to line your baking sheets.
Makes getting the cookies off, not to mention clean up a breeze!!!

cup (1 stick) unsalted butter, softened
1 cup firmly packed light brown sugar
1 large egg, at room temperature
1 cup grated zucchini
1 teaspoon pure vanilla extract
1 cups all-purpose flour
1 teaspoon baking soda
pinch of salt
1 cup chopped walnuts
1 cup semisweet chocolate chips

Preheat oven to 375.
In the large bowl of an electric mixer set on medium speed,
cream together the butter and sugar until the mixture is light and fluffy.
Beat in the egg until well blended.
Add the zucchini and vanilla and continue beating until thoroughly incorporated.
Reduce mixer speed to low and beat in the flour, baking soda, and salt until well combined.
Fold in the walnuts and chocolate chips and mix to distribute well.
Drop the batter by rounded teaspoonfuls, about 2 inches apart onto ungreased cookies sheets.
Bake in the middle of the oven for 8-10 minutes,
or until the edges are golden brown and the cookies are firm to the touch.
Transfer to a wire rack to cool (keep them separated or they might stick together).
The cookies can be kept in an airtight container for several days.
Makes 50 to 60 cookies

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