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Chocolate Chip Zucchini Cookies
Source: Brown Bag Success: Making Healthy Lunches Your Kids Won't Trade by Sandra Nissenberg and Barbara Pearl, ©1997 (Chronimed Publishing)

Moist chocolate chip cookies with hidden vegetables.

Prep Time: 5 minutes
Cook Time: 20 minutes
Difficulty: Easy

Nutrition Facts

Makes 48 servings
Amount Per Serving
Calories 56.5
Total Carbs 8.7 g
Dietary Fiber 0.2 g
Sugars 4.6 g
Total Fat 2.1 g
Saturated Fat 0.5 g
Unsaturated Fat 0.0 g
Potassium 18.0 mg
Protein 0.7 g
Sodium 69.7 mg
Dietary Exchanges
1/2 Fat , 1/2 Other Carbs , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  cooking spray
0 1/2 cup  margarine
1 cup  sugar
1 each  eggs
2 cup  white all purpose flour
1 tsp  baking soda
1 tsp  ground cinnamon
0 1/2 tsp  salt
1 each  medium zucchini
1 cup  semi sweet chocolate chips
  1. Preheat oven to 350 degrees F. Spray cookie sheet with cooking spray and set aside.
  2. In large bowl, cream margarine and sugar until light and fluffy. Add egg, flour, baking soda, cinnamon, and salt; mix well. Add in zucchini and chocolate chips, mix well.
  3. Drop cookie mixture by tablespoonfuls onto cookie sheets. Bake 15 to 20 minutes or until browned. Makes 48 cookies.

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