Zucchini Chocolate Chip Cookies

I think I’ve said it before but I really hate baking, particularly cakey cookies…mine always fall flat.  Always.  And for some reason, they always look like they’re on the verge of burning around the edges and pale in the center.  Unbelievable.

The jury is still out these babies…the fact that they spread out doesn’t appeal to me.  The flavors are good, but these are as ugly as sin and I’m not in a rush to share them.  I’m really baffled on why this always happens to me…please provide some insight if you’ve got it!

Let me know if these go any better for you!

  • 1 cup butter, at room temperature
  • 1 1/2 cups sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups grated zucchini
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1 cup walnuts, chopped
  • 1 cup semisweet chocolate chips
  • 1 cup sweetened flaked coconut

Preheat oven to 350°. In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs and vanilla. Stir in zucchini. In a medium bowl, whisk together flour, baking powder, cinnamon, and salt. Add to zucchini mixture. Stir in nuts, chocolate chips, and coconut. Drop by tablespoonfuls onto buttered cookie sheets. Bake until lightly browned, 15 to 20 minutes, and transfer to a rack to cool. Repeat with remaining dough.

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Categories: American, Desserts, Recipes, Snacks | Tags: , , | 1 Comment

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One thought on “Zucchini Chocolate Chip Cookies

  1. Hmm, not much of a cookie baker. These look good to me. I like the way you’re using up the zucchini.

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