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Double-Chocolate Zucchini Cookies

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Double-Chocolate Zucchini Cookies
  • Prep 10 min
  • Total 30 min
  • Servings 16
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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!

Expert Tips

  • Tip 1
    One-half cup of chopped nuts can be added to this recipe.
  • Tip 2
    If you don’t want to see any green in the mix, simply peel the zucchini before you shred it.

Nutrition Information

98.5 Calories, 1.5g Total Fat, 3.2g Protein, 18.6g Total Carbs, 2.9g Sugars

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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