Zucchini and Chocolate – The Perfect Cookie Combo - And a Guest Blogger!

I am so excited and proud that I am introducing my first guest blogger:  the love of my life, my dear husband, Craig. What a great article – enjoy! And these ARE really good. So moist and flavorful that I had to step away from the cooling racks.
Most people that know me know I am not always super serious, but in this case I am. These really are amazing zucchini chocolate chip cookies. Denise and I have zucchini overload from our CSA. Those who follow this blog already know Denise has found quite a few ways to utilize the unending supply. Yesterday while I was a bit bored I was thinking of chocolate chip cookies so I decided to bake some. I made it as far as the kitchen before I noticed the zucchini staring at me, the same way it has for the last month or more of CSA deliveries.
Time to google – I wanted to type “How do you get rid of a ton of unwanted zucchini?” but we really don’t throw anything out around our house, so I simply looked for ways to use zucchini in chocolate chip cookies. I found this recipe on Food.com, and this is the original recipe. I didn’t change a thing except I added a little vanilla as another reviewer had suggested. 
Zucchini Chocolate Chip Cookies
Yield – 8 dozen cookies

1 cup butter, softened
2 cups granulated sugar
2 eggs, beaten
4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
2 small zucchini, grated (you want it to measure approximately 2 cups of grated zucchini)
2 cups semi-sweet chocolate chips
1 1/2-2 cups walnuts, chopped

Preheat oven to 350 degrees F.

Spray cookie sheets with cooking spray or line with Parchment paper (I like to use silpats).

Cream butter and sugar together in a large mixing bowl until light and fluffy.
Add the egg, flour, baking soda, cinnamon, and salt into the butter mixture, gradually; mix well.  Stir in the zucchini.  Fold in walnuts 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.

Let stand to cool for 2 to 3 minutes, then remove and place on wire racks to allow to cool completely.

The recipe indicated it yields 8 dozen; being the anal guy I am I was a bit disappointed that I was five cookies short J.


  1. Mmm, love the zucchini in this. Bet they were very soft and moist! Great job, Craig!

  2. Love that there is zucchini in these cookies! Congrats on your first guest blogger.



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