Soft chocolaty drop cookies made with zucchini.

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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

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  • 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

58.7 calories; 0.9 g protein; 8.5 g carbohydrates; 3.9 mg cholesterol; 53 mg sodium. Full Nutrition

Reviews (129)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/07/2006
I used 2 cup zuchinni, 1/2 cup butter, and 2 1/8 cup flour like a previous reader suggested and they were AMAZING! HOWEVER!, I highly recommend using the fine grate on your grater, I used the regular size and it didnt look appetizing. I told my daughter it was apple shreds or else she wouldnt have tried it and she love it. I have left over frozen shredded zucchinni that i wil put in my chopper to make small for the next batch. These will be a regular cookie for us. Thank you! Read More
(135)

Most helpful critical review

Rating: 3 stars
08/21/2011
I like zucchini and chocolate so I figured why not try this recipe. I didn't really like the texture of the final product. The cookies didn't flatten and they were very doughy like bread. I really wanted to love this but don't think I'll make again. Thank you though. Read More
(3)
143 Ratings
  • 5 star values: 76
  • 4 star values: 47
  • 3 star values: 13
  • 2 star values: 3
  • 1 star values: 4
Rating: 5 stars
10/07/2006
I used 2 cup zuchinni, 1/2 cup butter, and 2 1/8 cup flour like a previous reader suggested and they were AMAZING! HOWEVER!, I highly recommend using the fine grate on your grater, I used the regular size and it didnt look appetizing. I told my daughter it was apple shreds or else she wouldnt have tried it and she love it. I have left over frozen shredded zucchinni that i wil put in my chopper to make small for the next batch. These will be a regular cookie for us. Thank you! Read More
(135)
Rating: 5 stars
10/07/2006
I used 2 cup zuchinni, 1/2 cup butter, and 2 1/8 cup flour like a previous reader suggested and they were AMAZING! HOWEVER!, I highly recommend using the fine grate on your grater, I used the regular size and it didnt look appetizing. I told my daughter it was apple shreds or else she wouldnt have tried it and she love it. I have left over frozen shredded zucchinni that i wil put in my chopper to make small for the next batch. These will be a regular cookie for us. Thank you! Read More
(135)
Rating: 5 stars
09/02/2003
These are incredible, they were so moist and just perfect! I used shredded zuchinni and added chocolate chips as well, and they turned out great! I have a new favorite cookie--Thanks so much for sharing..... Read More
(65)
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Rating: 5 stars
08/22/2004
I have made these cookies twice because the first time they disappeared faster than expected. Fabulous!! The cookies were so moist and tasty! Second time I added chocolate chips. Thank you for sharing this great recipe. Read More
(42)
Rating: 5 stars
10/01/2003
These cookies are so good! Soft cake-like delicate flavor. I used butter instead of shortening and grated a yellow summer squash that had grown too big. It was a gamble but it worked out well. If you use a soft summer squash other than zucchini be sure to grate only the solid part of the squash not the skin or seed pulp area. I will definitely make this recipe again and add it to my collection of "What to Make With Zucchini" recipes! Read More
(25)
Rating: 5 stars
08/02/2008
Just finished the first batch - these are fantastically delicious cookies! Mine turned out kinda funny-looking but they taste wonderful. I took the advice of other reviewers and added about a cup of chocolate chips. I highly recommend that! Also I didn't have butter-flavored shortening but I do have butter popcorn salt. So I used regular shortening and substituted my butter-flavored popcorn salt for the regular salt. Worked fine. Read More
(17)
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Rating: 4 stars
09/15/2005
I tried this lastnight with fresh garden zucchini. Very Moist i had to cook them longer but i love them and so do my co-workers. The other reviews scared me but if you like zucchini bread and chocolate too you will love these moist cookies. thank you Read More
(15)
Rating: 4 stars
08/03/2007
I like these cookies...anything to use up my zucs...I did add 1\4 cup more zucchini and 1 cup chocolate chips and loved them Read More
(14)
Rating: 4 stars
03/10/2009
I used 1/2 c butter instead of shortening. After tasting the end result of using 1 t baking soda I think I would use 1/4 or 1/2 t instead next time. The cookies are tasty -- I made some simple frosting and drizzled it over the top of the cookies. Read More
(11)
Rating: 5 stars
07/22/2004
A 5-star recipe! Cookies and chocolate are my greatest weaknesses so this recipe has it all. I've been trying several new zucchini recipes lately to use up the seemingly never-ending supply coming out of my garden this year. These cookies are so moist and delicious. Mine puffed up nicely while baking and have a cake-like texture. The only thing I added was some chopped pecans. GREAT! Read More
(11)
Rating: 3 stars
08/21/2011
I like zucchini and chocolate so I figured why not try this recipe. I didn't really like the texture of the final product. The cookies didn't flatten and they were very doughy like bread. I really wanted to love this but don't think I'll make again. Thank you though. Read More
(3)