September 7, 2010


I wanted to try something different with some extra zucchini I had.  A friend told me she shreds her excess zucchini and freezes it.  So, I tried it a few weeks ago.  I measured out four cups of shredded zucchini and added it to a ziplock bag.  I used a marker and wrote "four cups" on it, so I wouldn't forget. Yesterday, I got out that bag of zucchini.  When it was thawed, half the bag was filled with water and it didn't look like much zucchini at all.  I drained out the water and measured the zucchini, I only had one cup?  Weird?  I froze four cups?  Has anyone ever tried to freeze shredded zucchini before?  How did it work out?  

Anyway, I searched online for a  Zucchini Cookie recipe and I found one that sounded worth trying.  Except, I couldn't decide on adding chocolate chips (like the recipe called for) or topping with cream cheese frosting?  I was torn, so I decided why not try both?  I already had to cut the recipe in half, because it called for two cups zucchini and I only had one.  Then, I added chocolate chips to half of that and baked the other half plain.  When they cooled, I frosted the plain ones with homemade cream cheese frosting.  Let the taste test begin!  Now, anyone who knows me, knows that I am the biggest frosting lover!! I will eat the whole bowl with a spoon . . . No joke!  I have to admit, I liked the ones with the chocolate chips better.  Shhh. . . . Don't tell anyone!  But, Jake said he liked the ones with the cream cheese frosting better.  So, either way, you are going to get a delicious cookie!  I really enjoyed these and I would definitely make them again.  

Adapted from: Here
1 c. butter, softened
1 c. sugar 
1 c. light brown sugar 
2 eggs, beaten
4 c. flour
2 tsp. baking soda
2 tsp. baking powder 
2 tsp. cinnamon
a pinch of nutmeg 
1 tsp. salt
2 c. zucchini, grated
2 c. chocolate chips

Preheat oven to 350 degrees.  Cream the butter and sugar.  Add eggs, flour, baking soda, baking powder, cinnamon, nutmeg and salt; mix well.  Stir in the zucchini (batter will look really dry at first, just keep mixing).  Fold in chocolate chips.  Drop by spoonfuls onto greased cookie sheet.  Bake 15-20 minutes or until golden.  Do not overbake.  (I used a small ice cream scoop and got 28 cookies out of half the batch. Mine were perfect at 13-14 minutes)   


  1. These look so yummy! Soon I am going to have a ton of zucchini! I am definitely going to make these cookies. I predict that I will be partial to the cream cheese frosting, but I will have to add some chocolate chips and see how that goes! :)

  2. Thanks for this recipe! I have a couple zucchini from my MIL with which I didn't have a clue as to what to make. Didn't want to make bread, could have fried thin slices, but these cookies sound yummy!

  3. My family loves these! We have lots of zucchini so finding a different recipe for it was great! Thanks for shareing!

  4. Before freezing zuchini, grate, place in a clean white tea towel,draw up the corners and start twisting. squeeze out as much liquid as you can. You will be amazed at the amount of liquid that comes out. My recipe for zuchini bites calls for this to be done before measuring or mixing.......Kay

    1. Good to know, I will be giving that a try in the next few months as soon as I have some zucchini from the garden!!


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