Incredible Chocolate Zucchini Sheet Cake Cookies
Do you have a garden or do you have a friend who does? This is the time of year when it seems like it starts growing more zucchini than one family could possibly consume. They are great for dinner but what about dessert? Adding grated zucchini to a recipe doesn’t always add a lot of flavor but it does add moisture which is great when it comes to cookies. These Incredible Chocolate Zucchini Sheet Cake Cookies are made with a cake mix but with the addition of fresh zucchini they are anything but ordinary. Keep scrolling to see how you can make them too!
One year I was given so many zucchini that I grated them and added it to every meal we had for an entire week.
I am talking enchiladas, rice, meatloaf…you name it and I was sneaking it into the recipe. The problem was that everyone was on to me and didn’t exactly love the idea.
Now I can barely get away with even adding it as a side dish, so I have to resort to dessert instead. Add mini chocolate chips to anything and my family is hooked.
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Tips & tricks to achieve the most delicious cookies of your life!
How to make Chocolate Zucchini Sheet Cake Cookies with a Cake Mix
Begin by grating 2 small zucchini with a fine grater. Put the grated zucchini into a paper towel or clean kitchen towel and squeeze.
You will be amazed at how much moisture will come out of the zucchini.
Why it is Important to Whisk or Sift the Dry Cake Mix for Cake Mix Cookies
If you have ever worked with dry cake mix then you know that it can tend to have lumps. In fact I don’t think I have ever gotten a box without any. The problem is that once you add the wet ingredients they are nearly impossible to remove.
So giving the dry cake mix a good whisk or even sifting it before adding the rest of the ingredients is important. Otherwise your baked cookies will have pockets of dry cake mix inside of them.
To a dry cake mix add, a whisked egg, oil, grated zucchini, mini chocolate chips and cinnamon. Mix with a hand held mixer {or by hand} until everything comes together nicely.
The dough will be thick and sticky but look at how gorgeous it is!
Use a medium cookie scoop and scoop mound of cookie dough onto a silicone {or parchment} lined baking sheet. Bake at 350 degrees for 8-10 minutes or until the cookies are set. Do not over bake.
I know I say this every.single.time. but the difference between a nicely baked cake mix cookie and a hockey puck is really only a minute.
Remove them from the oven and let them cool on the baking sheet for 10 minutes. The heat from the pan will continue to let them cookie bake slightly and set up into a nice and soft cookie.
Once the 10 minutes is up you can move them to a cooling rack to cool completely.
Texas Sheet Cake Frosting for Zucchini Sheet Cake Cookies
The frosting is made on the stove top but is ready in minutes. If you can melt butter then you can make this super simple frosting.
It will be thick and delicious. You can pour it or but I prefer to use a spoon.
It takes about a teaspoon of frosting for each cookie. If it doesn’t spread like you want it to then just use the back of the spoon to spread it out.
The cookies do not have to be covered completely. Allow them to set up for at least 30 minutes before moving them to a serving plate.
I have made other chocolate zucchini recipes but I have to tell you…these Incredible Chocolate Zucchini Sheet Cake Cookies are my favorite.
They are moist, delicious and covered in what I consider to be heaven {Texas Sheet Cake Frosting}.
Do you love Sheet Cake Cookies? Try these recipes…
- Strawberry Sheet Cake Cookies
- Lemon Poppy Seed Sheet Cake Cookies
- Peanut Butter Sheet Cake Cookies
- Texas Sheet Cake Cookies
- Celebration Texas Sheet Cake Cookies
- Toffee Sheet Cake Cookies
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Incredible Chocolate Zucchini Sheet Cake Cookies
Ingredients
Cookies
- 1 15.25 oz. chocolate fudge cake mix
- 1 egg
- 1/4 cup vegetable oil
- 1 cup zucchini {shredded}
- 1/4 tsp cinnamon
Chocolate Frosting
- 1/2 cup butter
- 2 tbsp unsweetened cocoa powder
- 3 tbsp milk
- 2 1/2 cups powdered sugar
Instructions
Cookies
- Preheat oven to 350 degrees.
- Take shredded zucchini and place it into a double layer of paper towels {or a kitchen towel} and squeeze to remove added water from zucchini. Set aside.
- Combine cake mix, egg, vegetable oil, zucchini and cinnamon in large bowl and mix until completely incorporated. NOTE: Dough will be thick.
- Using a medium sized cookie scoop {or heaping tablespoon}, scoop cookies onto a parchment lined cookie sheet.
- Bake for 8-10 minutes, remove from oven and let cool on cookie sheet for 10 minutes before moving them to a cooling rack. Repeat until all of the dough is baked.
Chocolate Frosting
- Combine the first 3 frosting ingredients in a small saucepan over medium heat and whisk until the mixture has melted. Remove from heat, add powdered sugar and whisk until smooth.
- Pour frosting over cookies. Use a knife or spoon to move excess frosting and be sure that each cookie is completely covered.
- Let frosting set and serve. Keep your Texas sheet cake cookies in an air tight container at room temperature for up to 4 days.