1 1/2 c Firmly-packed brown sugar
2/3 c Golden crisco shortening
1 ts Vanilla
2 Eggs
1 1/2 c All-purpose flour
1/3 c Cocoa
1/4 ts Baking soda
1/2 ts Salt
1 c Shredded zucchini
2 c Semi-sweet chocolate chips
1. Preheat oven to 375F (190C). Place sheets of foil on
countertop for cooling cookies. 2. Combine brown sugar, shortening and vanilla in large
bowl. Beat at medium speed of electric mixer until well blended. Beat eggs into creamed mixture. 3. Combine flour, cocoa, baking soda and salt. Mix into
creamed mixture at low speed just until blended. Stir in zucchini and chocolate chips. 4. Drop by rounded measuring tablespoonfuls (15 mL) of
dough 2 inches (5 cm) apart onto ungreased baking sheet. 5. Bake one baking sheet at a time at 375F (190C) for 7
to 9 minutes, or until cookies are set. DO NOT OVER BAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. About 3 dozen cookies —–