Every Spring, I look forward to planting our vegetable garden. And every Summer, I have to fight and fend off the hoards of deer in our neighborhood to reap what I’ve sown. I mean, the Bambis are cute and all, but do they have to eat my garden down to the stems? Thankfully, it seems that my monstrous zucchini plant isn’t very palatable to deer, so I’ve been able to enjoy harvesting a few squash this summer. Which leads to all manner of zucchini-based recipes, and the one I’d really been wanting to try… Chocolate Chip Zucchini Cookies.
I may have left this particular squash on the vine too long. But no worries, because that means I have plenty of zucchini to bake with!
The base for my chocolate chip zucchini cookies recipe comes from my mom. I grew up eating loads of homemade zucchini breads and cookies. Now I love that I can make these familiar recipes using ingredients grown in my back yard (well, technically, side yard, but who’s checking?).
I followed her recipe to the letter but swapped out 2/3 cup of raisins and 2/3 cup of chopped nuts for 1 cup chocolate chips instead. These cookies are quite tasty with raisins and nuts, but I’ve been in a chocolate chip cookie mood. And when the chocolate chip cookie monster strikes, you gotta give in!
Oh, and guys? Tom and I can barely keep our hands out of the cookie jar. These are THAT GOOD. If you prefer your cookies to be moist, airy and cake-like, then boy-oh-boy you need to make this recipe pronto! You will not be disappointed, promise!
Now, I’ll just be on my way to the kitchen for a little snack…
Sharing with: You Link It, We Make It
- 1 stick butter, softened
- 1 egg
- 1 tsp vanilla
- 1 cup shredded zucchini
- 1 cup brown sugar
- 2 cups flour
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp ground cloves
- ½ tsp salt
- 1 cup semi-sweet chocolate chips
- Cream butter and brown sugar. Beat in egg and vanilla. Add zucchini and beat well.
- In a separate bowl, combine flour, baking soda, cinnamon, cloves and salt. Gradually add to zucchini mixture. Add chocolate chips.
- Spoon onto a greased baking sheet.
- Bake 10 or 11 minutes at 375.
Um…TOTALLY pinning this recipe for future “cookie Thursdays” at my office! Those sound SO good. I’ve had zucchini bread before, but would have never thought to put them in cookies! Seriously can’t wait to give this recipe a shot! 🙂
Karoline recently posted…Rainy Portland, Maine Weekends
Thanks Karoline! I love zucchini bread, but these cookies are a nice twist. Plus, I’ve got to believe that as far as cookies go, they’re kinda healthy because of the veggies, right?? 😉 I hope you enjoy them!
Um, those look so good!! And there’s a veggie in it so totally healthy, right? 😀 Also, LOVE your nail art!!! So cool!
Tania // Run to Radiance recently posted…Our Pink Master Bedroom
Thank you Tania! And yes, I’m pretty sure these are as healthy as eating the veggie itself 😉 Or at least pretty close!
My husband hates, hates, HATES zucchini, so this looks like a tasty (and sneaky) way to get him to gobble it up! Pinning for sure! 🙂
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Hahaha! Mine was quite skeptical, too. Until I pulled the first sheet out of the oven and he saw the melty chocolate chip goodness. After that he gobbled them down pretty quickly 😉
I bet these are as tasty as they look! Thanks so much for sharing with us at #YouLinkitWeMakeIt. We hope you’ll come back and link up with us again! – Kim @ knockitoffkim.com
Thanks Kim! I am getting a craving to make another batch 😉
Would love to make these. What is the measurement equivalent of 1 stick of butter?
Thanks
I believe 1 stick = 8 tbsp or 1/2 cup.
interesting. Will have to try this one
This is my new favorite cookie recipe! And my family loves them!
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I have seen a lot of different recipes for zucchini cookies and these seem amazing!! do you drain the zucchini at all or leave at is is when shredded with the juices?
i cannot wait to try these!
Hi Amanda! Thanks for checking out my zucchini cookie recipe. I drain the zucchini as best I can—I usually try to blot it with paper towels after shredding. I hope you like them 🙂