Zucchini-based soft chocolate drop cookies.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 5 mins |
| Total Time: | 30 mins |
| Servings: | 48 |
| Yield: | 4 dozen |
Ingredients
- ½ cup butter-flavored shortening
- ½ cup white sugar
- ½ cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ¾ cups grated zucchini
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease two baking sheets.
- Cream shortening, white sugar, and brown sugar in a mixing bowl with an electric mixer until smooth. Beat in egg and vanilla. Combine flour, cocoa, baking soda, and salt in another bowl; gradually stir dry ingredients into wet ingredients, then fold in grated zucchini. Drop rounded spoonfuls of batter onto the prepared baking sheets.
- Bake in the preheated oven for 8 to 10 minutes. Allow cookies to cool on the baking sheets for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts
| Calories | 59 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 4 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 1 g |
| Sodium | 53 mg |
| Sugars | 4 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
I just added some chocolate chips to these otherwise made as directed. They were very good. Will make again.
I wouldn’t make them again. They were very dry. I did add protein powder to it, but also added some apple sauce to compensate.
I increased zucchini to 2 C and added 1 C chocolate chips & 1 t cinnamon. Made 3 doz cookies, using 1.5 T scoops. Nice cake texture, good flavor, not too sweet, easy to make.
I did add more chocolate and used all brown sugar and real butter. Delish!!!
I thought they were great! I substituted butter for shortening and added milk chocolate chips and pecans.
I was afraid that the cookies would be too dry. The dough wasn’t coming together as I expected. It wasn’t until I took the bowl off the stand mixer and mixed in the zucchini by hand that it started to stick together. I added 3/4 cup of chocolate chips, just because. They turned out lovely and moist, with just a touch of crispness on the outside.
these are so good I don’t even have the words. I added walnuts and chocolate chips. 1000/5!
Didn’t change a thing. So light and the best chocolate flavor!
Our family and friends LOVED this recipe!! We took the advice of others and added extra zucchini and some chocolate chips. I had to increase the baking time quite a bit, but that’s no big deal. The flavor was incredible and the kids are already asking for another batch.
The cookies were absolutely delicious. I used regular butter and 2 1/8 of a cup of flour per other reviews. The cookies were moist, sweet and well received by the whole family and quickly devoured. Will definitely make them again. Thank you for this great recipe.
These cookies are basically the only reason I grow zucchini in the summer! 🙂 The trick is to pull them from the oven at just the right time–pay attention to when the bottoms of the cookies start to look a little crisp (it’s hard to see when they are brown since the cookies are so dark in color), and when the tops have set with a little crust. They firm up as they cool. Don’t pull them when the tops are still “wet” (too gooey) or after the tops have hardened up completely (too hard). It takes a batch to see the exact right moment when they are done, but it’s worth the careful watch! My whole family gobbles these up (and they don’t even like zucchini!).
So good! Will definitely be making them again. My kids loved them! Thanks for the recipe!
Soft and light. My next batch will have chocolate chips in them. I also increased the zucchini to 2 cups.
Awesome!!
Excellent recipe. Didn’t change a thing. Moist and chocolatey!
Wow! These are amazing!! I followed the reviews and made the recommended changes. I also added 2 cups of chocolate chips. They turned out excellent!
My batter was way too dry after completion, so I added another egg and a little (couple tablespoons) of milk. Produced a yummy cake-like cookie.
Great recipe! I upped the zucchini to two full cups, added a cup of chocolate chips, and reduced the baking soda a bit as suggested by others. They are wonderfully moist and chocolatey, and my husband said they are better than regular chocolate chip cookies. That’s noteworthy, because he’s a fussy eater! I also made a double batch and they turned out great. Thanks for the recipe!
When I made the recipe as is, it was too dry. I added 1 cup applesauce and they were delicious! More like cake than a cookie. Thinking about adding some chocolate chips next time.
I make these every summer. my family loves them. they are like little chocolate puffy clouds. I do add mini chocolate chips to the batter.
Delicious. Accidentally dentally doubled the butter but tripled everything else. If I’m making cookies, I made a bunch to share. They turned out great. I added one cup chocolate chips.