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Double-Chocolate Zucchini Cookies

Double-Chocolate Zucchini Cookies
  • Prep 10 min
  • Total 30 min
  • Servings 16
Double the chocolate, double the deliciousness. Moist and super simple to make, these cookies are sure to take the cake. Recipe by Arlene Cummings.
May 3, 2018

Ingredients

  • 1 roll 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!

  • 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 Facts

Serving Size: 16 cookies
Calories
98.5
Total Fat
1.5g
Saturated Fat
0.3g
Sodium
161mg
Total Carbs
18.6g
Dietary Fiber
1.2g
Sugars
2.9g
Protein
3.2g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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