Zucchini Chocolate Chip Cookies

Phyllis Carnes


These are an extremely moist cookie that need to be stored in the open & not placed in an enclosed container. We love the taste and they're a great way to get your kids to eat their veggies! Special thanks to Patty Dille for sharing this recipe with me!!


★★★★★ 1 vote

Makes 3-1/2 dozen
15 Min
15 Min


  • 1/2 c
    margarine, softened
  • 1 c
    granulated sugar
  • 1
  • 1 tsp
    vanilla extract
  • 3 c
  • 1 tsp
  • 1/2 tsp
  • 1 tsp
    baking soda
  • 1 c
    shredded coconut
  • 1 c
    shredded zucchini
  • 1 c
    chocolate chips
  • 1 can(s)
    crushed pineapple (20 oz.) including juice

How to Make Zucchini Chocolate Chip Cookies


  1. Preheat oven to 350 degrees fahrenheit.
  2. Combine, flour, baking soda, cinnamon and salt in small bowl.
  3. Beat margarine, granulated sugar and vanilla extract in larger mixing bowl until creamy. Add egg and beat well.
  4. Gradually beat in flour mixture. Stir in coconut, zucchini, chocolate chips and crushed pineapple including juice. Drop by tablespoonful on greased baking sheets.
  5. Bake for 12-15 minutes or until just the edges become light and crispy. The cookies should be done at this point.

Printable Recipe Card

About Zucchini Chocolate Chip Cookies

Course/Dish: Cookies

Show 4 Comments & Reviews

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