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Chocolate Zucchini Cookies

"Soft chocolaty drop cookies made with zucchini."
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25 m servings 59 cals
Original recipe yields 48 servings (4 dozen)


  • Calories:
  • 59 kcal
  • 3%
  • Fat:
  • 2.5 g
  • 4%
  • Carbs:
  • 8.5g
  • 3%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 53 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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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Read all reviews 119
  1. 130 Ratings

Most helpful positive review

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 re...

Most helpful critical review

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 r...

Most helpful
Most positive
Least positive

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 re...

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 f...

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 f...

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 wel...

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 c...

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 ch...

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

I used 1/2 c butter instead of shortening. After tasting the end result of using 1 t baking soda, I think I would use 1/4 or 1/2 t instead next time. The cookies are tasty -- I made some simple ...

A 5-star recipe! Cookies and chocolate are my greatest weaknesses, so this recipe has it all. I've been trying several new zucchini recipes lately to use up the seemingly never-ending supply c...