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!


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