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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Chocolate Zucchini Cookies Recipe

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This recipe for Chocolate Zucchini Cookies is from Jayme & Wyllie's Wedding Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1/2 cup butter, softened
1 cup sugar
1 egg
1 tsp vanilla
2 cups shredded zucchini
1 cup semi-sweet chocolate chips
Directions:
Directions:
Combine flour, cocoa, baking soda and salt in a bowl; set aside. Using a medium speed of an electric mixer, beat together butter and sugar until fluffy. Beat in egg and vanilla until blended. Stir in zucchini. Stir in flour mixture just until blended. Stir in chocolate chips.

Drop 1 tbsp. measures of dough 2 inches apart onto greased cookie sheets. Flatten dough slightly with bottom of a floured glass. Bake at 350º F for 15-18 minutes or until cookies are set.

Let cookies stand for 1 minute on cookie sheets. Remove from cookie sheets and cool cookies on racks. Store, layered with wax paper, in an airtight container in refrigerator for up to 4 days. May be frozen.
Personal Notes:
Personal Notes:
This is an excellent way to use up excess zucchini from the garden. Wyllie loves these cookies so much I always double the recipe.

 

 

 

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