This recipe for Chocolate Zucchini Cookies is so easy to make and actually freezes well too! Just store in an air tight container for up to a week (the cookies will NEVER last that long) or freeze for 1-2 months.
Are you swimming in Zucchini? I am! Right now I have so much zucchini from my garden that I literally don't know what to do with it all! My husband has a sweet tooth and in all reality he is a true chocoholic! I thought why not create a sweet treat for him and sneak a few veggies in it too.
You can also freeze your zucchini so that you can make these delicious cookies all winter long! This is a great tip because right now zucchini is really affordable and a great time to stockpile.
Chocolate Zucchini Cookies
- ½ cup brown sugar
- ½ sugar
- 1 egg
- 1 tsp. vanilla
- 1 ½ cup zucchini shredded
- 2 ¼ cup flour
- ⅓ cup cocoa powder
- 1 tsp. baking soda
- ½ teaspoon salt
- Preheat the oven to 350 degrees and spray your baking sheets with a non-stick spray.
- In a large bowl, combine the brown sugar, sugar, egg and vanilla. Mix well and set aside.
- In a separate smaller bowl, combine the dry ingredients – flour, cocoa powder, baking soda and salt. Mix together and slowly fold into the wet ingredients.
- Once everything is mixed fold in the shredded zucchini.
- Drop by rounded tablespoon onto the greased cookie sheets and bake 8-10 minutes.
- *Makes approximately 2 dozen cookies. Store up to 1 week in an airtight container or in the freezer 1-2 months.
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