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Zucchini Chocolate Chip Cookies Recipe
If you have extra zucchini to use up, this recipe for zucchini chocolate chip cookies is one of the best desserts to make! Chewy and chocolatey, the zucchini gives these cookies an almost cake-like inside with a crunchier shell. Full of spices and fresh (or frozen!) zucchini, these cookies taste great all year long!
My family has been making this recipe for many years. We’ve adapted it over time from a recipe we found in a newspaper for one using raisins.
Recipe Tips & Ideas
Like nearly all the recipes I’ve included on here, this one takes Crisco butter-flavor shortening. You can find it online from quite a few retailers, but we’ve found it much less often in grocery stores lately. Stock up if you can get it!
We usually use walnuts, but pecans would work nicely too if you have them. And as far as the chocolate chips, get creative: you can use regular semisweet, mini chips, chunks, even dark chocolate! Play around and see what mix you like best. You can adjust the amounts, too – if you really like nuts or chocolate, add more than the recommended amount. After all, you can’t have too much chocolate, right?
You can use freshly shredded or frozen shredded zucchini for these cookies, so don’t hesitate to make them any time of year! These can be exceptionally yummy during the holidays with all their fall flavors like cloves and nutmeg.
The recipe can be doubled or tripled easily if you have extra zucchini to use. My mom likes to freeze the extra cookies and eat them straight from the freezer over the course of a month or two.
Zucchini Chocolate Chip Cookies Recipe
Ingredients
- ½ cup Crisco butter shortening
- ½ cup packed brown sugar
- ½ cup white granulated sugar
- 1 egg
- 1 cup shredded zucchini
- 1 tsp. baking soda
- 2 cups white flour
- ½ tsp. salt
- ½ tsp. nutmeg
- 1 tsp. cinnamon
- ½ tsp. cloves
- ½ cup walnut pieces
- 1 cup chocolate chips
Instructions
- Cream the shortening and both sugars, then beat in egg and zucchini.
- Mix baking soda, flour, salt, nutmeg, cinnamon, and cloves, then add to the zucchini mixture, followed by the walnuts and chocolate chips.
- Drop teaspoonfuls of the batter onto a greased cookie sheet. Bake the cookies at 350° for 15 minutes or until the cookies appear to be slightly brown.
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