These easy Zucchini Chocolate Chip Cookies are a great way to use shredded zucchini! The cinnamon, brown sugar, milk chocolate and zucchini are a perfect blend, creating the ultimate soft and healthy zucchini cookie.
In medium separate bowl blend dry ingredients (flours, salt, baking powder, baking soda and cinnamon)
Cream butter and brown sugar in a large bowl. Then in a small bowl, whisk zucchini and eggs together with vanilla.
Add the zucchini/egg mixture to the sugar/shortening.
Add the wet ingredients to the dry ingredients and mix well.
Then fold in the chocolate chips.
Drop by teaspoonful onto UNGREASED cookie sheet and bake 10-12 minutes until lightly browned on the bottom.
Let sit 5 minutes, then remove to cooling rack.
💭 Top tipIF you are using frozen zucchini, you'll need to thaw, squeeze out the water and use double the amount.👪 Serving sizeThis recipe will make 50 cookies, if you drop them by the teaspoonful. However, you can cut the recipe in half by clicking on the blue servings in the recipe card and the ingredient amounts will adjust accordingly.Need new oven mitts? Here are my Amazon recommendations:
🍪 Zucchini Chocolate Chip Cookie Recipe
Amount Per Serving (1 cookie)
Calories 141Calories from Fat 54
% Daily Value*
Saturated Fat 3g19%
Vitamin A 149IU3%
Vitamin C 1mg1%
* Percent Daily Values are based on a 2000 calorie diet.