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Home » Dessert Recipes » Zucchini Chocolate Chip Cookies

Zucchini Chocolate Chip Cookies

July 30, 2009 by Angela Roberts 1 Comment

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Zucchini chocolate chip cookies by Spinach Tiger

Chocolate Chip cookies are probably the world’s (at least America’s) favorite cookie. Everything about a chocolate chip cookie is satisfying, but there is usually this creeping guilt that follows, because it’s hard to eat just one or two or three, especially as they are coming out of the oven.

Well, these cookies are actually better as they cool, which makes it even harder to resist. They are not the usual “toll house” crispy, as the zucchini brings an extra moistness, as does the honey, which makes the texture more like those packaged archway cookies that I loved as a child. These are little kid friendly as they have no nuts, but if that’s not an issue for your household, feel free to add your favorite. I’ve seen some recipes with the addition of almonds, as well as the more typical walnut.

Chocolate Chip Zucchini Cookies
I was skeptical of using honey as the sweetener, but it brings a flavor I was not counting on and would miss.
I originally found a recipe from Animal, Vegetable, Miracle. I changed it quite a bit, but you can view the original recipe here.

 

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Zucchini Chocolate Chip Cookies

Recipe for chocolate chip cookies with zucchini (adapted from Animal, Vegetable, Miracle) Yield 4 dozen cookies
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Author: Angela Roberts

Ingredients

  • 4 1/2 cups white whole wheat flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon cardamon
  • 1/2 teaspoon nutmeg
  • 1 cup butter
  • 1 1/2 cup brown sugar
  • 2 eggs beaten
  • 1/2 cup honey
  • 2 tablespoons vanilla
  • 2 cups grated zucchini yellow and/or green
  • 24 ounces chocolate chip

Instructions

  • Sift together dry Ingredients.
  • Cream butter and sugar.
  • Add honey. Add vanilla. Mix with dry ingredients.
  • Add in zucchini and chocolate chips.
  • The larger and fresher the zucchini, the more moisture it will have. You may need to absorb moisture with paper towels. I allowed for the moisture, by adding in a bit more flour. If your zucchini is dryer, you may want to cut back on the flour by 1/2 cup, adding in as you need to.
  • Drop by spoonfuls onto baking stone or baking sheet.
  • Bake for 12-15 minutes at 375

Please follow me on instagram. If you make this recipe,  please tag me #spinachtiger.

If you love this recipe, please give it five stars. It means a lot. xoxo

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Filed Under: Cookie Recipes, Dessert Recipes Tagged With: chocolate, zucchini

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Please follow me on instagram. If you make this recipe,  please tag me #spinachtiger.

If you love this recipe, please give it five stars. It means a lot. xoxo

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Comments

  1. amy @ fearless homemaker says

    June 11, 2012 at 10:59 am

    these sound great + i love that they are much more guilt-free than the average chocolate chip cookie. yum!

    Reply

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