Rating: 4.5 stars
19 Ratings
  • 5 star values: 9
  • 4 star values: 6
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0

You won't even taste the veg, but it's there! Good way to get veggiephobes to eat some green.

Recipe Summary

cook:
10 mins
additional:
35 mins
total:
1 hr
prep:
15 mins
Servings:
60
Yield:
5 dozen cookies
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Ingredients

60
Original recipe yields 60 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

101 calories; protein 1.4g; carbohydrates 15.4g; fat 4.2g; cholesterol 6.2mg; sodium 119.2mg. Full Nutrition
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