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Double-Chocolate Zucchini Cookies

(4)
  2 reviews
  • 10 min prep time
  • 30 min total time
  • 4 ingredients
  • 16 servings
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Double the chocolate, double the deliciousness. Moist and super simple to make, these cookies are sure to take the cake.

Arlene Cummings
August 8, 2011

Ingredients

1
roll (16.5 oz) Pillsbury™ refrigerated chocolate chip cookies
1
cup shredded zucchini (1 small)
1/4
cup packed brown sugar
1/4
cup unsweetened baking cocoa

Steps

  • 1 In large bowl, break up cookie dough. Add remaining ingredients; mix well. Refrigerate while oven heats.
  • 2 Heat oven as directed on wrapper of cookie dough. When oven is heated, bake cookies as directed on wrapper. Enjoy!
  • 1 In large bowl, break up cookie dough. Add remaining ingredients; mix well. Refrigerate while oven heats.
  • 2 Heat oven as directed on wrapper of cookie dough. When oven is heated, bake cookies as directed on wrapper. Enjoy!

Expert Tips

One-half cup of chopped nuts can be added to this recipe.

If you don’t want to see any green in the mix, simply peel the zucchini before you shred it.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
98.5
% Daily Value
Total Fat
1.5g
2%
Saturated Fat
0.3g
2%
Sodium
160.5mg
7%
Total Carbohydrate
18.6g
6%
Dietary Fiber
1.2g
5%
Sugars
2.9g
Protein
3.2g
% Daily Value*:
Vitamin C
2.10%
2%
Calcium
3.30%
3%
Iron
6.60%
7%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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