*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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!
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.....
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.
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!
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.
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
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.
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!
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.
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