Aug 24 2009
Chocolate Chip Zucchini Cookie Recipe
There are so many uses for Zucchini. This Chocolate Chip Zucchini recipe caught my eye and I just had to try it. This time of year they are so plentiful I just hate to see them go to waste. This cookie is moist and just delicious. This is a huge recipe. It makes about 96 cookies. I made the full recipe and placed half of them in the freezer. If you don’t need that many just cut the recipe in half.
Ingredients
1. 1 cup butter, softened
2. 2 cups granulated sugar
3. 2 eggs, beaten
4. 4 cups all-purpose flour
5. 2 teaspoons baking soda
6. 2 teaspoons ground cinnamon
7. 1 teaspoon salt
8. 2 cups of grated zucchini
9. 2 cups semi-sweet chocolate chips
10. 1 1/2-2 cups walnuts, chopped
Directions
1. Cream your butter and sugar together in a large mixing bowl until light and fluffy.
2. Add the egg, flour, baking soda, cinnamon, and salt into the butter mixture, mix well.
3. Stir in the zucchini.
4. Fold in your walnuts , and chocolate chips.
Spray cookie sheets with cooking spray.
Drop by teaspoonfuls with two 2 inches between each cookie– onto the
cookie sheets.
Bake at 350 degrees 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.
Enjoy
I don’t know if it was an oversight or if you assume people know how to bake already (which I don’t!) but there is no oven temperate listed, I’m going to try 350 and hope that works. Just thought you’d want to know.
Thanks for the comment. Am I Bad. But for not knowing how to bake that was a great guess. I hope your cookies came out fine. They also freeze very well. I have added the temp to the recipe- 350 degrees.
Really great cookies! Thanks, I love them!
This is a GREAT recipe! I changed it a little: I halved it, instead of sugar used 1/2 cup agave nectar, and instead of white flour used half white and half wheat, and it was a hit! Thanks so much!
[...] Zucchini Cookie Pie (modified from a Cully’s Kitchen recipe) [...]
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