Recipe by IANKRIS
"Chocolate chip cookies made with ground zucchini and a hint of cinnamon. "
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1 1/2 cups
1 1/2 teaspoons
1 1/2 cups
finely chopped zucchini
3 1/4 cups
miniature semisweet chocolate chips
These were well-received by my husband and the rest of his police crew. I used half brown sugar and half white, plus half butter and half Crisco. I would cut the flour down a little since they were a touch dry. Definitely a cakey-cookie, like the consistency of a pumpkin cookie. Also, grated the zucchini instead of chopped. Thanks for the recipe.
This recipes was a good idea but needs some tweaking. For one, it is overly sweet. I think next time I would cut the sugar and use some brown sugar instead of white. The cookies have a nice flavor otherwise and a cakey consistency but they are very filling. I used slightly more chips than called for and that was good if not too chocolatey.
These are delicious! I doubled the amount of chocolate and used chocolate chunks instead of the mini chips. My husband could not stop eating, and he avoids everything with zucchini :)
Different but good. Light, cakey but definitly needed more chocolate to add flavor, I used 1.5-2 cups of Milk Chocolate Chips. (Chocolate makes almost anything good :) ) I added 1 cup of chopped Walnuts. My husband thought they were ok but suggested I try raisins next time instead of Chocolate. (He's not a big chocolate fan) Not a bad idea! I will try this again!
Eaten before they made it to the cookie jar. Soft, moist, deliciously different type of zucchini cookie. Make these instead of zucchini bread every time!
Doubled recipe and used a whole bag of chocolate chips, result was a delightful balance of chocolate and zucchini - although the diced zucchini tastes more like chopped dates than zucchini (which is a good thing).
Double recipe made 13 dozen cookies using medium cookie scoop.
Made these to take to a picnic and had to bake a second batch. Husband, daughter and grandkids ate the whole first batch and said "nana, this is a keeper"
Wonderful! Our garden did well this year, so I've gone a little overboard with putting carrots and squash into everything I make... so I didn't put 1 and a half cups of zucchini, because my husband wanted me to bake something "normal"...ha ha. With closer to a half cup of zuks, no one else in the family could tell they weren't regular chocolate chippers. They did turn out puffy, not flat, and have a cute little shape. I used one cup of regular sized semi-sweet chips. Awesome!
I followed this recipe exactly and got fantastic results! I have made these 4 times this summer and my friends and family are asking for more. I have passed this recipe on and it will be my permanent chocolate chip cookie recipe. Thank you for sharing!
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Chip Cookies VI
Serving Size: 1/42 of a recipe
Servings Per Recipe: 42
Amount Per Serving
Calories from Fat: 48
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