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Zucchini Chip Cookies

(5 Votes)
Zucchini Chip Cookies
48 (about 4 dozen)
15 Min

Zucchini Chip Cookies have healthy ingredients, yet chocolate lovers still grab 'em up 'cause they're packed with chocolate chips. Yep, here's a cookie you can feel great about sharing.

What You'll Need

  • 1/2 cup (1 stick) butter, softened
  • 1 cup sugar
  • 1 egg, beaten
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup grated zucchini (about 1 small zucchini)
  • 1 cup raisins
  • 1 cup chopped walnuts
  • 1 cup (6 ounces) semisweet chocolate chips

What to Do

  1. Preheat oven to 350 degree F. Coat baking sheets with cooking spray.
  2. In a large bowl, cream the butter and sugar until light and fluffy. Gradually add the egg, flour, baking soda, cinnamon, and salt; mix well. Stir in the zucchini, raisins, walnuts, and chocolate chips then drop by teaspoonfuls 2 inches apart onto prepared baking sheets.
  3. Bake 12 to 15 minutes, or until golden. Do not over-bake. Allow to cool 2 to 3 minutes then remove to wire racks to cool completely.

Makes about 4 dozen.

Nutritional InformationShow More

Servings Per Recipe: 48

  • Amount Per Serving % Daily Value *
  • Calories 110
  • Calories from Fat 49
  • Total Fat 5.4g 8 %
  • Saturated Fat 2.5g 13 %
  • Trans Fat 0.1g 0 %
  • Protein 1.2g 2 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 9.0mg 3 %
  • Sodium 70mg 3 %
  • Total Carbohydrates 15g 5 %
  • Dietary Fiber 0.5g 2 %
  • Sugars 9.6g 0 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Who would have thought I could make delicious chocolate chip cookies using zucchini? Not me. I have an overabundance of zucchini and this is the perfect 'distraction' recipe. I omitted the raisins because my husband won't eat them in anything. I substituted pecans for the walnuts and butter flavored crisco shortening for the butter with 1/2 teaspoon of water as the crisco can suggests. They were so moist. Almost like a moist cake or bread texture. I baked them for 14 minutes on stoneware cookie sheets. The first sheet 8 minutes on the bottom rack and 6 minutes on the top rack while adding a second sheet of cookies to the bottom rack. Let them cool about 3 minutes and viola, oh, so good! )

I found these to be very bland. I added a tsp. of vanilla and used oatmeal and coconut instead of walnuts and raisins. The first batch I baked until golden as directed but they were too dry so the second batch I took out of oven when they still looked a little "wet" on top and those were much better. If you don't like a sweet cookie then you will like these.

Do you think I could substitute coconut and oatmeal for the raisins and walnuts?

Yes, you can substitute coconut and oatmeal for the raisins and walnuts. Let us know how it turns out!

I'll have to try this without the raisins and nuts...otherwise this sounds wonderful.


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