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Last Bit Of Summer: Zucchini Chocolate Chip Cookies

I was browsing Tina’s Carrots N’ Cake blog the other day and she had a surplus of zucchini. I had let a zucchini hit it’s last legs in my fridge since I really don’t like zucchini but I’m trying. If all else fails I’ll make muffins, but today I tried this recipe instead. I veganized it by using vegan margarine and agave nectar. I completely forgot to add an egg replacer, and you can see they turned out puffy and fine without one. Oh, and I got 20 big cookies. I like big cookies. I should have cooked them for a bit longer but they sure were tasty. Pretty much they taste as good as the quality of your chocolate chips. They are a soft cookie and a great way to get out of the zucchini quick bread funk. Even the guys at my husband’s work looked at them dubiously but when there ¬†were “mmmm’s” going around the office, they got adventurous and polished them off in record time.

Posted in Baking, Food.

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3 Responses

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  1. Stephanie @ Off the Eaten Path STL says

    Those cookies look really tasty! I love adding zucchini to baked goods :)

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  2. ArorneNob says

    Chuck Norris doesn’t need to understand the work of James Joyce; James Joyce needs to understand the work of Chuck Norris.

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Continuing the Discussion

  1. Vegan Chocolate Peanut Butter Cup Cake For Any Occasion | Killer Bunnies, Inc linked to this post on September 30, 2010

    [...] I love inviting people over for coffee after dinner out but this time we had a bbq. I had made zucchini chocolate chip cookies, and this Peanut Butter Cup Chocolate Cake. So easy. Excuse the pretty crummy photos. I decided to [...]



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