Tish’s Recipe for Success

Zucchini Chocolate Chip Cookies

Just because they’re cookies doesn’t mean they can’t also pack in some nutrients.

These treats get a super hit of omega-3 fatty acids from eggs, hemp, flax, and walnuts. Besides the blood-sugar-regulating cinnamon and the whole grains full of B-complex Vitamins, the fiber and Vitamin K in zucchini can’t be beat. And the dark chocolate adds sweet delight! They can be made without nuts to pack in kids’ lunches.


  • 1 free-range egg, beaten
  • 1/2 cup butter, softened
  • 1/2 cup brown sugar
  • 1/3 cup raw honey
  • 1 tablespoon vanilla extract
  • 1 cup whole wheat flour
  • 1 cup whole spelt flour (or 2 cups spelt flour and no wheat flour)
  • 1 tablespoon ground flax seed
  • 1 tablespoon hemp protein
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 cup walnuts, chopped
  • 1 cup zucchini, finely shredded
  • 12 ounces (360 g) dark chocolate chips (Fair-trade chocolate preferred)


Preheat oven to 350°F and lightly grease a cookie sheet (or use parchment).

Combine egg, butter, sugar, honey, and vanilla extract in large bowl.

Combine flours, flax seed, hemp, baking soda, salt, cinnamon, nutmeg, and

walnuts in a separate bowl.

Slowly blend dry mixture into the wet mixture.

Stir zucchini and chocolate chips into other ingredients.

Drop by spoonful onto prepared baking sheet and flatten with back of


Bake at 350°F for 12-15 minutes, until golden brown.

Serves: 6-8