Zucchini cookies recipe; These chocolate zucchini cookies are a great way to use your extra zucchini! Try this zucchini cookies recipe.
I have a friend who was recently regaling me with stories about her too-much-zucchini problem.
I, of course, am zucchini-free at my house, which is code for my kid planted everything but zucchini this year. I love zucchini, so I told her if she was trying to get rid of squash, she could get rid of it at my house.
Perhaps I should have been clearer, because a few days later, she sent me a text message, asking if I wanted large zucchini, or if I was holding out for small ones. I told her I wasn’t picky, and I would take whatever she had available. She responded by saying she was on her way over, and within a few minutes she knocked on my door with an armload of large zucchini.
Actually, large doesn’t begin to describe it. There were three of them, and two are large but the third is obscene.
This zucchini is humongous. It’s the size of a small child. It’s as big as my leg. It’s the biggest zucchini I’ve ever seen in my life.
And it’s sitting on my kitchen counter.
I started by shredding a bunch of the zucchini with my handy dandy Cuisinart food processor
My days start early lately, and lunch was hours and hours away, so my first order of business was cookies.
Naturally.
The beauty of putting zucchini in bread or cookies is that you can’t actually taste it. It doesn’t make the cookie taste like zucchini, and yet… you are actually ingesting something green. It’s my evil plan for getting my green-averse family to eat their veggies.
Now, what to do with the extra large one? I’m not even sure it’s suitable for eating. Perhaps we could carve it into a boat and float some toys down the river. Or carve a face into it, and put it on the porch like it’s Halloween. Maybe use it as a bat and let the kids beat each other with it.
Similar cookies you might also enjoy:
 Banana Bread Cookies |
 Choc Frosted Cookies |
 Nutmeg Cookies |
- ½ cup shortening
- ½ cup sugar
- ½ cup brown sugar
- 2 eggs
- 1 tsp. vanilla
- 1½ cups shredded zucchini
- ½ tsp. salt
- 1 tsp. baking soda
- 2 tsp. baking powder
- 3 T. cocoa powder
- ½ cup buttermilk
- 3½ cups flour
- 1 cup chocolate chips
- Cream shortening and sugars. Add eggs and vanilla and mix well. Add zucchini and mix well.
- Add salt, soda, baking powder and cocoa, and mix until well combined.
- Add flour alternately with buttermilk, mixing just until incorporated.
- Gently mix in chocolate chips.
- Drop spoonfuls onto a baking sheet, and bake at 350F for 8-11 minutes.
If you enjoy this recipe, you might also enjoy:
Zucchini Orange Cupcakes from No Biggie
Chocolate Zucchini Cake from The Idea Room
Pineapple Zucchini Cake from Skinny Taste
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OMG we had THREE of those leg sized ones at once. It was insane. These cookies are the perfect way to use them!
First order of business is cookies…I think I love you 🙂 What a great way to use up some that awesome green veggie! I didn’t plant any this year either and now I’m missing out on all sorts of good baked goods. I think I need to find a friend to share!
I would never use shortening ever ( so toxic). has anyone tried them with organic pastured lard or unrefined organic coconut oil? Just wondering if they had… do they also have to change up something else or just switch it out.
Lauralee, I don’t bake with coconut oil much, but I’m told you can substitute it for shortening. Try it with 6 tablespoons coconut oil instead of 1/2 cup shortening. It will most likely affect the texture, but I think it should still make a nice cookie. I hope you’ll let me know how it turns out!
Darn it Jen… Now there you go getting veggies into cookies. Keep me away from that cookie jar. Wow.
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