Zucchini Chocolate Chip Cookies
Whether your motivation is to sneak a healthier ingredient into a treat for your family, or simply to use up an abundance of summer zucchinis, this recipe for zucchini chocolate chip cookies is a winner. I found it in one of my new favorite books, Animal, Vegetable, Miracle by Barbara Kingsolver, and have made it several times with positive reviews. In fact, this weekend my parents are having a cookout, and I convinced them to drop the “gourmet” cookies from Costco from the menu by offering to make these instead!
I have adapted the recipe slightly to make it a little more “sneaky,” which meant mashing my zucchini into a pulp in my VitaMix blender rather than just shredding it. If you want your cookies to taste a bit more like zucchini bread, don’t grind your zucchini until it’s totally pulpy, and just double the amount of nutmeg in the recipe. Both ways result in tasty cookies!
If you prefer the sneaky route, follow the recipe below and you could even leave out the nutmeg altogether (although I can’t really taste it in the most recent batch I made). Even with pulpy zucchini you may spot a few green flecks, but for the most part the dough (and the cookies) look and taste like regular chocolate chip cookies. Yum…cookie dough…
The recipe below is also doubled from the original (which yielded me close to four dozen cookies, not two as the recipe said it would), because I have always found that doubling a chocolate chip cookie recipe results in better cookies (and you can enjoy them longer and share them with more people)! Enjoy!
Zucchini Chocolate Chip Cookies
Adapted from the recipe found in the Animal, Vegetable, Miracle website and book
Yield: approx. 90 cookies
Ingredients:
- 2 eggs, beaten
- 1 cup butter, softened
- 1 cup organic turbinado (or simply brown) sugar
- 2/3 cup honey
- 2 Tbsp. vanilla extract
- 2 cups white flour
- 2 cups whole wheat flour
- 1 tsp. baking soda
- 1⁄2 tsp. salt
- 1⁄2 tsp. cinnamon
- 1⁄4 tsp. nutmeg
- 2 cups zucchini, cut up and beat to a pulp in a food processor or blender
- 20 oz. chocolate chips
Directions:
- Combine eggs, butter, sugar, honey, and vanilla in large bowl.
- Combine flours, baking soda, salt, cinnamon, and nutmeg in a separate, small bowl and then blend into liquid mixture.
- Add zucchini and mix well.
- Stir chocolate chips into mixture by hand.
- Optional: chill dough in refrigerator for a few hours or overnight. I find especially in the summer, this tends to be beneficial and makes dough easier to work with!
- Drop dough by spoonful onto greased baking sheet, and flatten with the back of a spoon.
- Bake at 350° for 13-15 minutes.
2 comments
Just for the record, I am all for you doubling the cookie recipes every time YOU make them! HA!
Hey, I like this. Zucchini in a cookie, I don’t think I’ve ever tried one like this, good job! Hope you can share it at Foodista , as well. You can add the foodista widget for zucchini to this post if you want, or you can always get a different one of your choice.
Keep on sharing! Cheers xx