Double Chocolate Zucchini Cookies {Dairy-Free & Egg-Free}

Oh yes, it's zucchini season, and my mother-in-law can grow ginormous zucchinis that are great for baking.  This year I bought a little cheese shredder just for this cheese allowed.  Because you know what, shredded zucchini can be cooked and baked into so many things!  

Jeff and the boys love these cookies as they are super moist and just plain delicious.  I'm always told these make the best toddler cookie because they are so soft.  We hope you enjoy!


Oven 350

1/2 cup sugar
1/4 cup dairy-free margarine 

1 egg or flax egg 
1 3/4 cup flour
1/4 cup cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup grated zucchini
dairy-free chocolate chips

Cream together sugar, egg and margarine.  Add flour, baking soda, baking powder, cocoa powder and salt. Stir well and add zucchini and chips.  

Drop by spoonfuls on a cookie sheet.  Bake 8-10 minutes until firm to the touch.

You may wish to store in the refrigerator if they don't get eaten in one day.

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Theresa said...

Our zucchini plants have been producing like crazy lately. The family is getting a little tired of it, so I have been hunting for egg-free recipes to 'hide' the zucchini.
These cookies are absolutely wonderful! I am actually making another batch for the freezer, just minutes after trying the first cookie. Thank you so much for sharing!
*Love the reduced sugar and margarine, and whole wheat flour!

Jamie Kaufmann said...

Thanks, Theresa, for the feedback! So glad you like them!