Saturday, October 31, 2009

Chocolate Chip Zucchini Cookies

A couple of weeks ago my mother-in-law sent me a recipe for Zucchini Cookies. I finally got around to trying it. I had to modify it a bit since my husband can't have raisins or pecans. I used an extra cup of chocolate chips in place of them. I will put the orignal recipe below. Feel free to modify it as you wish. I think they taste great and so does my husband. My son did not like it at all! I think it was actually the cinnamon that he didn't like in the flavor. When he first looked at it though, he asked if I was trying to hide vegetables again. I told him that I was!
Ingredients: 2 cups all-purpose flour; 1 tsp baking soda; 1 tsp ground cinnamon; 1/2 tsp salt; 1/2 cup (1 stick) butter, softened; 1 cup sugar; 1 egg, beaten; 1 cup grated zucchini; 1 cup golden raisins; 1 cup chopped pecans; 1 cup semisweet chocolate chips
Method: 1. Preheat oven to 350 degrees. Grease 2 nonstick baking sheets (I used my Pampered Chef Baking Stone) 2. Combine flour, baking soda, cinnamon and salt in a medium sized mixing bowl. Combine butter and sugar in a large mixing bowl: beat with a mixer at medium-high speed until light and fluffy. Add the egg and beat well. Gradually add the flour mixture and beat until smooth. The dough will be stiff and dry. Stir in the remaining ingredients. Drop by heaping teaspoonfuls 2 inches apart on the baking sheets. 3. Bake 13-15 minutes, until light brown. Let cookies rest two minutes then remove to wire racks to cool. Makes about 4 dozen. (I got less than 3 dozen...but I made big cookies!)


  1. Well...they LOOK good but seems like a strange combination! I might try it and leave out the raisins since we don't like them!

  2. I grew up on chocolate chip zucchini cookies. My mom never made them any other way. Guess she was trying to make a treat healthy!
    Your receipe sounds yummy and brings back so many memories!

  3. Brenda
    I used splenda instead of sugar.


    Your wonderful mother in law