Mom's Chocolate Zucchini Cookies Recipe -
Mom's Chocolate Zucchini Cookies Recipe
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Mom's Chocolate Zucchini Cookies

Recipe by  

"You won't even taste the veg, but it's there! Good way to get veggiephobes to eat some green."

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Ingredients Edit and Save

Original recipe makes 5 dozen cookies Change Servings
  • PREP

    15 mins
  • COOK

    10 mins

    1 hr


  1. Preheat an oven to 350 degrees F (175 degrees C). Stir the flour, cocoa powder, baking soda, cinnamon, cloves, and salt together in a bowl.
  2. Beat the sugar and margarine with an electric mixer in a large bowl until smooth. Beat the first egg into the butter until completely blended; beat the vanilla into the mixture with the last egg. Stir the zucchini through the mixture until evenly distributed. Mix the flour mixture into the zucchini mixture until just incorporated. Fold in the chocolate chips, mixing just enough to evenly combine. Roll the dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets.
  3. Bake in batches in the preheated oven until the edges are golden, about 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
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Reviews More Reviews

Most Helpful Positive Review
Jul 25, 2011

Notes because allrecipes changed some things: 2. You don't have to go in any silly order--just mix the dry ingredients, then the wet. Then combine the two and add chocolate chips. 3. The edges, unless you didn't use enough cocoa powder, will NOT be golden.

Most Helpful Critical Review
Aug 01, 2011

I made this recipe for recipe group 07/30/2011. I thought the cookie sounded interesting, but I honestly really didn't care for these much personally. They tasted like a very cakey chocolate chip cookie mixed with a gingerbread cookie. I made 1/2 the recipe and got 33 cookies which was plenty. I realized the spices called for cloves and it got me worried about the final flavor. I think of Christmas when I think of cloves. So, I decided to do half the cloves suggested. However, it was still way too strong in my opinion. I let a couple of other people try one and one of them said, oh you made gingerbread cookies. So, I realized I was not the only one. I hadn't even mentioned what was in them. I can only faintly see the zucchini. It almost looks likes pistachios and it can't be tasted at all except for their texture a bit. I did eat a couple of them and the taste did start to grow on me as they cooled. It is possible I may have thought differently of the spice of this cookie on a Christmas tray. I don't know.


16 Ratings

Aug 04, 2011

These were to die for! I didn't even notice the zucchini. I love the spices. Others might not enjoy the strong clove flavor, but I did!

Aug 05, 2011

Made this recipe for the *RECIPE GROUP* I thought these were quite good! Made a few changes... I didn't use all of the cloves and cinnamon, added more cocoa powder and forgot to add the chocolate chips. Very good, just not too much flavor. (maybe that's because of my changes, idk, but I didn't want a spice cookie)

Aug 05, 2011

Recipe Group selection 7/30/11. I made half a batch with some changes. I replaced the margarine with butter, cut the sugar back to 2/3 cup for half a batch and would cut it back to 1/2 cup if I make these again. I omitted the cloves because we just don't care for them. I increased the cocoa powder by 1 tbs and probably used about 3/4 cup of chocolate chips. I love the way the cinnamon flavor plays off the chocolate and generally found them to be moist, but more cakelike than I prefer. The dough was too soft to roll into balls even after chilling for over an hour, so I just used my cookie scoop and that worked just fine. You would never know there is any zucchini in these cookies. Thanks, Bounce for a new recipe.

Aug 01, 2011

I thought these were a nice little cake-like cookie but I wanted more of a “chocolate” cookie than a spice cookie. I thought the spices overpowered the chocolate flavor. I think the chocolate chips saved it chocolate wise. I wrung the moisture out of the zucchini to reduce the moisture content before adding it to the batter. Also, the batter is made with cocoa so don’t plan on waiting until the edges turn “golden”.

Aug 04, 2011

I made these for recipe group and would definitely make again.. Mine look a little stringy due to the zucchini being in longer pieces than I realized but it wasn't apparent until it was in the dough and only affected the look. I also don't care for cloves so replaced with nutmeg but then accidentally halved the cinnamon and ended up a little bland. I used butter and white whole wheat flour, as I always do, and replaced the egg with a flax/water sub due to allergies. All in all it sounds like a lot of changes but not really and I ate three right out of the oven so I think with the correct spice measure these would certainly be deserving of 4 stars even though I personally prefer a less cakey cookie.

Aug 15, 2011

These were good, but they don't keep that well. They are cakey cookies - don't expect a chewy/crisp cookie.


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  • Calories
  • 101 kcal
  • 5%
  • Carbohydrates
  • 15.4 g
  • 5%
  • Cholesterol
  • 6 mg
  • 2%
  • Fat
  • 4.2 g
  • 6%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 1.4 g
  • 3%
  • Sodium
  • 119 mg
  • 5%

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

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