Double chocolate zucchini cookies

It’s hard to believe that summer is almost over. Fall is upon us, which means it’s almost time to start baking with pumpkin, apples and fall spices. I received some beautiful zucchini recently and wanted to find a chocolate chip cookie recipe that I could use it in. I eventually came across this one on Real Mom Kitchen and was glad I tried it.

The texture of the cookies were similar to the chocolate zucchini bread that I had made before, and both my husband agreed that these were excellent. If had more time, I probably would have grated my zucchini a little bit finer (I used a regular cheese grater), so there were some strands of zucchini sticking out of the cookies. While I couldn’t taste the vegetable, I could feel the zucchini ribbons in my mouth occasionally while chewing. Nevertheless, these are nice and chocolatey and something I will make again!

Double chocolate zucchini cookies

Got lots of zucchini? Then make these double chocolate zucchini cookies!
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Keyword: Cookies
Servings: 36
Author: Eva Bakes


  • 1/2 cup margarine I used unsalted butter
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 2 and 1/4 cups all-purpose flour
  • 1/3 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 and 3/4 cups grated zucchini I used closer to 2 cups
  • 2 cups chocolate chips


  • Preheat oven to 350 degrees F.
  • Grease cookie sheets or line your cookie sheets with parchment paper (I used my imitation Silpat).
  • In a medium bowl, cream together the margarine, white sugar and brown sugar until smooth. Beat in the egg and vanilla.
  • In a separate bowl, mix the flour, cocoa, baking soda and salt together. Slowly add into the creamed mixture.
  • Fold in the grated zucchini and chocolate chips.
  • Drop by rounded spoonfuls onto the prepared cookie sheets.
  • Bake for 8 to 10 minutes (mine baked for 10 minutes). Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.



  1. Dawn
    September 13, 2012 / 1:14 pm

    I love using zucchini this time of year for baking sweets! These look great!

  2. Anonymous
    September 15, 2012 / 3:03 am

    I think the only way I have ever had zucchini is in bread. And, I love it. What isn't better with chocolate? This is a combo I can definitely get on board with 😀

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