ZUCCHINI CHOCOLATE CHIP COOKIES
Steps:
- Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
- In a medium-sized bowl, using a hand mixer, cream the butter and both types of sugar together until light and fluffy, about 1-2 minutes.
- Mix in eggs, zucchini, and vanilla.
- Stir in the flour, baking soda, salt, and cinnamon until just combined.
- Fold in chocolate chips, oats, and walnuts.
- Drop 2-tablespoon-sized portions of dough (I used a cookie scoop for this step) onto a greased or parchment-lined baking sheet. Separate at least 2 inches apart.
- Bake for 8-10 minutes until cookies are golden brown around the edges. (9 minutes seemed to be perfect in my oven).
Nutrition Facts : ServingSize 1 cookie, Calories 114 kcal, Carbohydrate 16 g, Protein 2 g, Fat 5 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 18 mg, Sodium 153 mg, Fiber 1 g, Sugar 9 g, UnsaturatedFat 2 g
ZUCCHINI CHOCOLATE CHIP COOKIES
I love using zucchini in the summertime. This recipe reminds me of a zucchini bread my aunt makes, but I wanted to make cookies for a family get-together because they would be easier to grab and eat. These taste better if you make them the day before. -Melissa Obernesser, Oriskany, New York
Provided by Taste of Home
Categories Desserts
Time 27m
Yield 4 dozen.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flours, cinnamon, baking soda and salt; gradually beat into creamed mixture. Stir in remaining ingredients., Drop dough by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until edges start to brown, 12-14 minutes. Cool on pans 2 minutes. Remove to wire racks to cool. Store between pieces of waxed paper in an airtight container.
Nutrition Facts : Calories 79 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 27mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 1g fiber), Protein 1g protein.
CHOCOLATE ZUCCHINI COOKIES
This recipe started out as a plain zucchini cookie. But over the years, I added nuts and chocolate chips. These soft cookies never make it to the cookie jar! -Tina Lunt, Bass Harbor, Maine
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 dozen.
Number Of Ingredients 12
Steps:
- Place shredded zucchini on a clean towel; roll up and squeeze to remove excess liquid. Set aside. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add the eggs, 1 at a time, beating well after each addition. Combine the flour, baking soda, cinnamon, salt, nutmeg and cloves; gradually add to the creamed mixture and mix well. Stir in the zucchini, nuts and chocolate chips. , Drop by tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 375° until lightly browned, 10-12 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 67 calories, Fat 3g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 68mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE ZUCCHINI COOKIES
Soft chocolaty drop cookies made with zucchini.
Provided by Mary Ann
Categories Fruits and Vegetables Vegetables Squash
Time 25m
Yield 48
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a medium bowl, cream together the shortening, white sugar and brown sugar until smooth. Beat in the egg and vanilla. Combine the flour, cocoa, baking soda and salt; gradually stir into the creamed mixture. Fold in the grated zucchini. Drop by rounded spoonfuls onto the prepared cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 58.7 calories, Carbohydrate 8.5 g, Cholesterol 3.9 mg, Fat 2.5 g, Fiber 0.4 g, Protein 0.9 g, SaturatedFat 0.6 g, Sodium 53 mg, Sugar 3.7 g
ZUCCHINI OATMEAL CHOCOLATE CHIP COOKIES
We all have the perfect chocolate chip cookie recipe, but does yours have vegetables and oats? This delicious cookie has it all -- zucchini, oats, whole wheat flour, you name it. Toasted pecans and dark chocolate chips add just enough buttery crunch and sweet melt to put it over the top. Ditch your plain jane cookie and try this one that has a little of everything!
Provided by Food Network Kitchen
Categories dessert
Time 40m
Yield 12 to 15 cookies
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees. F Line 2 rimmed baking sheets with parchment.
- Lay out the grated zucchini on a paper-towel lined plate, to absorb as much water as possible. Set aside.
- Whisk the oats, flour, salt, baking soda and allspice together in a large bowl.
- Beat the butter and brown sugar in a separate bowl with an electric mixer (or using a stand mixer fitted with the paddle attachment) on medium speed until light yellow and fluffy, about 3 minutes. Add the egg and vanilla and mix until smooth. Add the dry ingredients to the creamed mixture and mix on low just until there's no more powdery residue, 15 to 20 seconds, then add the zucchini, chocolate chips and toasted pecans if using and mix on low until there is no dry flour in the dough.
- Use a 1/4-cup ice cream scoop to scoop the dough onto the prepared baking sheets, spacing at least 1 inch apart. Sprinkle the tops with flaky sea salt if using. Bake until the tops and sides start to brown, 15 to 20 minutes. Let the cookies cool on the sheet for at least 5 minutes, then transfer to a wire rack to cool completely. Store cookies in an airtight container for up to 1 week.
CHOCOLATE CHIP ZUCCHINI COOKIES
These are realllllllllly yummy cookies. Dont tell anyone there is zucchini in them... they'll NEVER know! Cook time is the amount of time it takes to cook each batch of cookies!
Provided by love4culinary
Categories Drop Cookies
Time 45m
Yield 96 cookies
Number Of Ingredients 10
Steps:
- First you will want to preheat your oven to 350 degrees F.
- Spray cookie sheets with cooking spray or line with Parchment paper.
- Next you want to cream your butter and sugar together in a large mixing bowl until light and fluffy.
- Then you want to add the egg, flour, baking soda, cinnamon, and salt into the butter mixture, gradually; mix well.
- Stir in the zucchini.
- Fold in your walnuts (optional), and chocolate chips.
- Drop by teaspoonfuls with two (2) inches between each cookie-- onto the cookie sheets.
- Bake for 15 to 20 minutes, or until golden.
- Do not over-bake, or you will not enjoy your cookies.
- Let stand to cool for 2 to 3 minutes, then remove and place on wire racks to allow to cook completely.
- This recipe makes a lot but is easily halved to make 4 dozen instead of 8!
- We make these for Christmas sometimes, and therefore make a lot to give away!
Nutrition Facts : Calories 70.9, Fat 3.1, SaturatedFat 1.9, Cholesterol 9, Sodium 69.5, Carbohydrate 10.5, Fiber 0.4, Sugar 6.2, Protein 0.9
MOM'S CHOCOLATE ZUCCHINI COOKIES
You won't even taste the veg, but it's there! Good way to get veggiephobes to eat some green.
Provided by bounce
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 60
Number Of Ingredients 12
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 101.1 calories, Carbohydrate 15.4 g, Cholesterol 6.2 mg, Fat 4.2 g, Fiber 0.7 g, Protein 1.4 g, SaturatedFat 1.1 g, Sodium 119.2 mg, Sugar 8.3 g
CHOCOLATE CHIP ZUCCHINI COOKIES
Don't tell the kids that these have healthy ingredients in them! If you really want to disguise the goodness, peel the zucchini before grating it to get rid of the green. The honey and zucchini help to keep these yummy cookies moist.
Provided by Nif_H
Categories Dessert
Time 30m
Yield 36 cookies
Number Of Ingredients 13
Steps:
- Preheat oven to 350F and line baking sheets with parchment paper or spray with non-stick cooking spray.
- In a large bowl or with a stand mixer, beat the butter with brown sugar until fluffy. Beat in honey, egg and vanilla.
- In another large bowl, stir together both kinds of flour, baking powder, baking soda and salt. Add to wet ingredients and mix until combined. Stir in chocolate chips, grated zucchini and walnuts until evenly mixed.
- Drop cookie dough from a tablespoon onto baking sheets and bake for 15-17 minutes or until lightly browned.
- Remove from oven and allow cookies to cool for a couple of minutes. Remove cookies to cooling rack.
Nutrition Facts : Calories 103.2, Fat 5.2, SaturatedFat 2.4, Cholesterol 11.9, Sodium 82.8, Carbohydrate 13.9, Fiber 0.8, Sugar 8.3, Protein 1.5
ZUCCHINI CHOCOLATE CHIP COOKIES
From Barbara Kingsolver's book "Animal, Vegetable, Miracle." A healthier cookie version that helps you use some of the zucchini abundance of late summer.
Provided by mommaj
Categories Drop Cookies
Time 30m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 13
Steps:
- Combine egg through vanilla in a mixing bowl.
- Combine white flour through nutmeg in a medium bowl and add to liquid mixture.
- Stir zucchini and chocolate chips into other ingredients, mix well. Drop by spoonful onto greased baking sheet, and flatten with the back of a spoon. Bake at 350°, 10 to 15 minutes.
Nutrition Facts : Calories 175.2, Fat 8.5, SaturatedFat 5, Cholesterol 17.9, Sodium 90.9, Carbohydrate 25.3, Fiber 1.6, Sugar 16.3, Protein 2.2
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