Many of us have added zucchini to cake before, but the vegetable is also a great addition to cookies. Be sure to store these in the refrigerator: the moist texture makes them more likely to mould. 

Yield: Makes 3 1/2 dozen.



  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup salted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla
  • 2 cups shredded zucchini
  • 1 cup semi-sweet chocolate chips


  1. Preheat oven to 350°F.
  2. Combine flour, cocoa, baking soda and salt in a bowl; set aside.
  3. Using medium speed of an electric mixer, beat together butter and sugar until fluffy. Beat in egg and vanilla until blended.
  4. Stir in zucchini. Stir in flour mixture just until blended. Stir in chocolate chips.
  5. Drop 1 tbsp measures of dough 2 inches apart onto greased cookie sheets. Flatten dough slightly with bottom of a floured glass.
  6. Bake until cookies are set, about 15 - 18 minutes.
  7. Let cookies stand for 1 minute on cookie sheets. Remove from cookie sheets and cool cookies on racks. Store, layered with wax paper, in an airtight container in refrigerator for up to 4 days. May be frozen.
Nutritional analysis per 1 cookie:


86 calories, 3.8 g fat, 1.2 g protein, 12.9 g carbohydrate, 0.9 g fibre, 78 mg sodium