Chocolate Chip Zucchini Cookies
This Chocolate Chip Zucchini Cookie recipe is a guilt free treat that is as simple to make as it is delicious. This great cookie recipe is the perfect way to use fresh zucchini and can be whipped up in under 30 minutes.
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Chocolate Chip Zucchini Cookies are a great way to use up an abundance of zucchini during the summer months. While you may be tempted to make your favorite zucchini bread, try these easy to make, easy to eat cookies! These are perfect as an on-the-go snack or special breakfast.
This zucchini cookies recipe is the perfect way to get sneaky veggies into you and your family. Whether you use a box grater or food processor, the grated zucchini will be fine enough to provide its moisture and nutrients without making the whole cookie soggy.
Using an almond and coconut flour mixture, and sweetened with honey, this great recipe is gluten-free, too!
We recommend following this recipe the first time you try these cookies, but you can feel free to experiment! Next time, try chocolate chunks, caramel chips, nuts, white chocolate, or any of your other favorite cookie add ins.
You can even sweeten them with maple syrup in place of honey. Add in cocoa powder for all the chocolate lovers and make delicious chocolate zucchini cookies.
Why You’ll Love this Recipe:
- Wholesome Ingredients: Made with almond and coconut flour, these cookies are naturally gluten-free and packed with nourishing fats and fiber.
- Naturally Sweetened: Sweetened with coconut palm sugar and honey for a treat that doesn’t rely on refined sugar.
- Hidden Veggies: A full cup of shredded zucchini adds moisture and nutrients, without anyone noticing!
- Soft & Chewy Texture: These cookies come out perfectly soft in the center with golden, lightly crisp edges.
- Chocolate in Every Bite: Loaded with dark chocolate chips for that rich, indulgent flavor.
- Easy One-Bowl Recipe: Simple to mix up and quick to bake, making it perfect for busy days or baking with kids.
Ingredients to Make Chocolate Chip Zucchini Cookies:
- butter. Softened butter creates a rich, tender cookie. Let it sit at room temperature before mixing for smooth blending.
- coconut palm sugar. A natural sweetener, it’s less processed than traditional brown sugar but works similarly in texture.
- egg. Adds structure and binds the ingredients together. Room temperature is ideal for even mixing.
- honey. Adds moisture and sweetness to balance the coconut sugar.
- almond flour. This gluten-free flour provides a soft texture and mild, nutty flavor. Use finely ground almond flour for the best results.
- coconut flour. Very absorbent, just a small amount helps balance the extra moisture from the zucchini.
- zucchini. Adds moisture without overpowering the flavor. Be sure to squeeze out as much liquid as possible before adding.
- dark chocolate chips. Rich and slightly bitter, they balance the natural sweetness of the dough. Use your favorite brand or size.
How to Make Chocolate Chip Zucchini Cookies:
- Preheat your oven to 350°F. Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and coconut palm sugar until light and fluffy. Mix in the egg, honey, and vanilla extract until well combined.
- In a separate bowl, whisk together almond flour, coconut flour, baking soda, and salt.
- Slowly add the dry ingredients into the wet ingredients and mix until a dough forms. Gently fold in the shredded zucchini and dark chocolate chips until evenly distributed.
- Using a cookie scoop or spoon, drop dough onto the prepared baking sheet, spacing about 2 inches apart. Flatten slightly with your fingers or the back of a spoon.
- Bake for 10–12 minutes, or until the edges are golden and the centers are set. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Recipe Notes & Tips:
- Squeeze the zucchini well: Too much moisture can make the cookies soggy. After shredding, use a clean kitchen towel or paper towels to press out excess liquid.
- Measuring flours: Spoon and level the almond and coconut flour for accuracy. Packing the flours can lead to dry cookies.
- Mixing tip: The dough will be soft but should hold its shape. If it feels too wet after adding the zucchini, let it rest for 5–10 minutes to allow the coconut flour to absorb more moisture.
- Cookie size: Use a medium cookie scoop (about 1.5 tablespoons) for evenly sized cookies that bake consistently.
- Baking time: Keep an eye on the edges, they should be lightly golden brown. The centers will set as they cool.
- Add-ins: Feel free to stir in chopped nuts, seeds, or a mix of dark and semi-sweet chocolate chips for variety.
Serving Suggestions:
- Homemade Unsweetened Almond Milk
- Peanut Butter Yogurt Dip
- Cinnamon Apples
- Homemade Hot Chocolate
- Peanut Butter Banana Cookies
How to Store:
Room Temperature: Store cookies in an airtight container for up to 3 days. Place a piece of parchment between layers to prevent sticking.
Refrigerator: For longer freshness, refrigerate in a sealed container for up to 1 week. Let sit at room temperature for a few minutes before serving if you prefer a softer texture.
Freezing Baked Cookies: Freeze baked cookies in a single layer, then transfer to a freezer-safe bag or container. Store for up to 2 months. Thaw at room temperature.
Freezing Cookie Dough: Scoop dough into portions, freeze on a baking sheet, then transfer to a freezer bag; bake frozen, adding 1–2 extra minutes to the bake time.
FAQs:
No need to peel it, the skin is tender and blends right in. Just be sure to shred it finely and squeeze out the excess moisture.
Dark chocolate chips are a great match for the sweetness of the dough, but semi-sweet or mini chips also work well. You can even chop a dark chocolate bar for uneven chunks.
Probably not! The zucchini melts right into the dough and doesn’t stand out in taste or texture, just chocolate chip cookie goodness.
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Chocolate Chip Zucchini Cookies
Ingredients
- ½ cup butter, softened
- ½ cup coconut palm sugar
- 1 egg
- ¼ cup honey
- 1 teaspoon vanilla extract
- 2 ½ cups almond flour
- ½ cup coconut flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup shredded zucchini
- 1 cup dark chocolate chips
Instructions
- Preheat your oven to 350°F. Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and coconut palm sugar until light and fluffy. Mix in the egg, honey, and vanilla extract until well combined.
- In a separate bowl, whisk together almond flour, coconut flour, baking soda, and salt.
- Slowly add the dry ingredients into the wet ingredients and mix until a dough forms. Gently fold in the shredded zucchini and dark chocolate chips until evenly distributed.
- Using a cookie scoop or spoon, drop dough onto the prepared baking sheet, spacing about 2 inches apart. Flatten slightly with your fingers or the back of a spoon.
- Bake for 10–12 minutes, or until the edges are golden and the centers are set. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Squeeze the zucchini well: Too much moisture can make the cookies soggy. After shredding, use a clean kitchen towel or paper towels to press out excess liquid.
- Measuring flours: Spoon and level the almond and coconut flour for accuracy. Packing the flours can lead to dry cookies.
- Mixing tip: The dough will be soft but should hold its shape. If it feels too wet after adding the zucchini, let it rest for 5–10 minutes to allow the coconut flour to absorb more moisture.
- Cookie size: Use a medium cookie scoop (about 1.5 tablespoons) for evenly sized cookies that bake consistently.
- Baking time: Keep an eye on the edges, they should be lightly golden. The centers will set as they cool.
- Add-ins: Feel free to stir in chopped nuts, seeds, or a mix of dark and semi-sweet chocolate chips for variety.
Nutrition Facts:
These nutrition facts are estimated and can vary based on ingredient brands, portion sizes, and preparation methods. Always consult product labels or a nutrition professional for precise information.Calories: 165
Fat: 12g
Saturated Fat: 5g
Carbohydrates: 11g
Fiber: 3g
Sugar: 7g
Protein: 3g
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