Zucchini and Yellow Squash Chocolate Chip Cookies

You can just see the little specks of zucchini in the cookie. The yellow squash has disappeared.

What to do with all the zucchini and yellow squash that the end of summer brings?  Make chocolate chip cookies, of course!  Not only are you eating sweets and getting some vegetables at the same time, but the cookies freeze well too.

You can experiment with the ratio of zucchini and yellow squash, though I would always keep the balance more on the zucchini side.  For these cookies, I used 2 small zucchini and 1 small yellow squash.  You can also omit the yellow squash entirely.

I also mixed the chocolate chips, based on what I had leftover from other recipes.  There were semi-sweet, full milk chocolate, and about ½ cup mini chips, forming 2 cups total.  I liked how the cookies came out with the varying chips.

Here’s my recipe:


1 stick of butter, room temperature

2 cups sugar

3 eggs

5 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons cinnamon

1 teaspoon nutmeg

1 teaspoon salt

2-3 small zucchini and/or yellow squash (about 2 ½ cups, grated)

2 cups chocolate chips

Preheat oven to 350 degrees.  Grease your cookie sheets.  Cream butter and sugar together with a mixer.  Add flour gradually as you mix.  Add beaten eggs, baking soda, cinnamon, nutmeg, and salt.  The mixture may be dry at this point, as the zucchini adds a lot of moisture.  Grate the zucchini and mix it into the cookie batter.  Fold in the chocolate chips.

Drop by the tablespoon onto cookie sheets and bake 12-15 minutes.  Cool on wire racks.  Enjoy!


A Sweet for a Sergeant

The finished cake

I recently made this cake for the husband of a dear friend who is about to deploy.  The cake is based on the Air Force roundel symbol.


  • Cake (two 9” rounds, one 13×9 – your choice of flavor)
  • Filling (I used this raspberry filling recipe – it’s seedless!)
  • Buttercream frosting
  • Blueberries
  • Raspberries (to coordinate with the filling)
  • Marshmallows

Since I was transporting the cake on a three-hour drive, I used marshmallows rather than white chocolate chips or white M&Ms.  Any of them would be delicious.

I definitely recommend using the optional raspberry liqueur in the filling recipe.  The filling was so good I ate the leftover with a spoon!

I tried Giada’s white frosting recipe.  It was tasty, but a little bit runny – I had to add about ¾ cup more sugar than the recipe calls for.  I also had to make 3 batches for a cake this large.

On the whole, I was pleased with how the cake came out, despite the summer heat and travel challenges.  I would recommend using this design rather than the more common USAF logo with wings – it’s much easier.