So I first made these cookies this summer when my mom decided to grow a garden that would feed a small army. We had zucchini, zucchini, and more zucchini and after a few weeks of zucchini every night a boycott was brewing within my house. So I began the search for a way to use up the plethora of zucchini being delivered and ran across this recipe. Zucchini cookies may sound a little strange but they are truly delicious. So if your a fan of zucchini bread these cookies are for you. They are moist, chewy, and just sweet enough. When I did make a batch they wouldn't last the night at my house and as soon as the cookie jar was empty they were the cookie that was requested. A great cookie that everybody loved from husband, teenagers, and toddler's and a perfect way to use up extra zucchini. I think I actually found this recipe in Taste of Home about a week after the cookbook was sent off to print so it didn't make it in. But, it is a recipe to keep and one that we enjoyed and will enjoy again come zucchini season.
Chocolate Chip Zucchini Cookies
- 1 cup butter, softened
- 2 cups sugar
- 2 eggs
- 4 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cloves
- 2 cups finely shredded zucchini
- 1 cup chopped nuts (optional)
- 1/2 cup Chocolate Chips
Directions:
In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Combine the flour, baking soda, cinnamon, salt, nutmeg and cloves; gradually add to the creamed mixture and mix well. Stir in the zucchini, nuts and chocolate chips. Drop by tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks to cool. (8 dozen.)
