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Preheat the oven to 350 degrees and spray your baking sheets with a non-stick spray.
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In a large bowl, combine the brown sugar, sugar, egg and vanilla. Mix well and set aside.
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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.
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Once everything is mixed fold in the shredded zucchini.
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Drop by rounded tablespoon onto the greased cookie sheets and bake 8-10 minutes.
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*Makes approximately 2 dozen cookies. Store up to 1 week in an airtight container or in the freezer 1-2 months.