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Double Chocolate Zucchini Cookies How-To

Who knew that adding shredded zucchini and a little cocoa to refrigerated cookie dough would make an irresistible chocolate treat?

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Zucchini is EVERYWHERE in the summer season, so I am always looking for new ideas to use it. Talk about versatile! It can be used in savory dishes as well as in sweet desserts and cakes. Baking zucchini into bread and muffins gives them a wonderfully moist texture. (Plus, it’s a deliciously sneaky way to squeeze in an extra serving of veggies!)

One of my favorite sweet combinations is zucchini and chocolate -- a delicious combo. I have never made zucchini cookies before so I figured I would give it a try. I decided to try mixing some zucchini into a batch of chocolate chip cookie dough I had in the fridge.

I started with a roll of Pillsbury® refrigerated chocolate chip cookie dough and a few other ingredients and wound up with awesome chewy chocolate cookies.

This recipe couldn’t have been any easier to make. I added everything to a bowl and mixed it well. Then I placed the bowl in the fridge for a few minutes while the oven heated up.

Bake the cookies according to the directions on the package and voila! Yummy, chewy Double Chocolate Zucchini Cookies.

If you are like me and are looking for a way to use up that extra summer zucchini—or to just get the kids to eat more veggies—give these cookies a try!
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