Chocolate Zucchini Cookies Recipe -
Chocolate Zucchini Cookies Recipe
  • READY IN 25 mins

Chocolate Zucchini Cookies

Recipe by  

"Soft chocolaty drop cookies made with zucchini."

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Ingredients Edit and Save

Original recipe makes 4 dozen Change Servings
  • PREP

    15 mins
  • COOK

    10 mins

    25 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. In a medium bowl, cream together the shortening, white sugar and brown sugar until smooth. Beat in the egg and vanilla. Combine the flour, cocoa, baking soda and salt; gradually stir into the creamed mixture. Fold in the grated zucchini. Drop by rounded spoonfuls onto the prepared cookie sheets.
  3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
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Reviews More Reviews

Most Helpful Positive Review
Oct 07, 2006

I used 2 cup zuchinni, 1/2 cup butter, and 2 1/8 cup flour like a previous reader suggested and they were AMAZING! HOWEVER!, I highly recommend using the fine grate on your grater, I used the regular size and it didnt look appetizing. I told my daughter it was apple shreds or else she wouldnt have tried it and she love it. I have left over frozen shredded zucchinni that i wil put in my chopper to make small for the next batch. These will be a regular cookie for us. Thank you!

Most Helpful Critical Review
Aug 21, 2011

I like zucchini and chocolate so I figured why not try this recipe. I didn't really like the texture of the final product. The cookies didn't flatten and they were very doughy, like bread. I really wanted to love this, but don't think I'll make again. Thank you though.


115 Ratings

Sep 02, 2003

These are incredible, they were so moist and just perfect! I used shredded zuchinni and added chocolate chips as well, and they turned out great! I have a new favorite cookie--Thanks so much for sharing.....

Aug 22, 2004

I have made these cookies twice because the first time they disappeared faster than expected. Fabulous!! The cookies were so moist and tasty! Second time I added chocolate chips. Thank you for sharing this great recipe.

Oct 01, 2003

These cookies are so good! Soft, cake-like, delicate flavor. I used butter instead of shortening, and grated a yellow summer squash that had grown too big. It was a gamble, but it worked out well. If you use a soft summer squash other than zucchini, be sure to grate only the solid part of the squash, not the skin or seed pulp area. I will definitely make this recipe again, and add it to my collection of "What to Make With Zucchini" recipes!

Aug 02, 2008

Just finished the first batch - these are fantastically delicious cookies! Mine turned out kinda funny-looking, but they taste wonderful. I took the advice of other reviewers and added about a cup of chocolate chips. I highly recommend that! Also, I didn't have butter-flavored shortening, but I do have butter popcorn salt. So I used regular shortening, and substituted my butter-flavored popcorn salt for the regular salt. Worked fine.

Sep 15, 2005

I tried this lastnight with fresh garden zucchini. Very Moist i had to cook them longer but i love them and so do my co-workers. The other reviews scared me but if you like zucchini bread and chocolate too you will love these moist cookies. thank you

Aug 03, 2007

I like these cookies...anything to use up my zucs...I did add 1\4 cup more zucchini and 1 cup chocolate chips and loved them


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  • Calories
  • 59 kcal
  • 3%
  • Carbohydrates
  • 8.5 g
  • 3%
  • Cholesterol
  • 4 mg
  • 1%
  • Fat
  • 2.5 g
  • 4%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 0.9 g
  • 2%
  • Sodium
  • 53 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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