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You are here: Home / Desserts / Fudgy Chocolate Zucchini Cookies

Fudgy Chocolate Zucchini Cookies

December 10, 2019 By Taesha 11 Comments

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This Fudgy Chocolate Zucchini Cookie recipe makes for a soft and delicious treat that is easy to make. Veggie-loaded for a little extra healthy goodness, they are Paleo, gluten free and dairy-free.

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chocolate zucchini cookies cooling on a marble surface

She has done it again, folks! The fabulous and talented Heather from Happy Kids Kitchen has created another amazing veggie-loaded recipe for the TNN community. Meet and get ready to love and adore Fudgy Chocolate Zucchini Cookies!

My friends and family went utterly nuts over these cookies, TNNers! I baked them on a Wednesday afternoon and by Thursday at lunch, I was staring into an empty glass container where all the lovely, fudgy cookie goodness had once been. My husband loved them and shared them with coworkers. My daughter asked if a chocolate zucchini cookie could double as a veggie for dinner. My friends sent me texts IN ALL CAPS (so I knew they were serious) asking when the recipe was going to be live on the blog….and maybe…possibly….pretty please…could they have it ahead of time? You know, on the down low?

Yep, this brownie-in-zucchini-cookie form is all kinds of magic. Super easy to whip up, soft and perfectly chew….this is a veggie-loaded treat you are going to love eating and your crew will be SO jazzed about seeing show up in the house. Though, speaking from experience, you might want to create a hidden stash for yourself somewhere in the fridge. Because once word is out that hey are in the house, every chocolate zucchini cookie is at risk for going MIA. You have been warned.

How to squeeze out moisture from your grated zucchini

Zucchini is a veggie with a lot of natural moisture. Which is great….except when it comes to making cookies! So we need to squeeze out a bunch of that water so that these cookies come out perfectly chew instead of mushy!

If you’ve never baked with zucchini before, here is how I find best to squeeze moisture from my grated zucchini.

  1. Measure out grated zucchini.
  2. Place grated zucchini in the middle of a paper towel or a clean dish cloth.
  3. Wrap zucchini in towel and press.
  4. Allow zucchini to sit in towel for about 5 minutes to allow towel to absorb as much moisture as possible.
the left side of the picture is grated zucchini in the middle of a paper towel. The right side shows zucchini wrapped up in paper towel and a hand pushing down on it to squeeze out moisture for baking.

Tips for fudgy chocolate zucchini cookie recipe

  • Don’t skip on draining the zucchini. Zucchini holds a lot of water and since there is no flour in this recipe to absorb the liquid, its is vital to squeeze out the moisture from the zucchini before adding it to the rest of the ingredients.
  • Let them cool completely before removing from baking sheet. Cookies are quite soft when fresh out of the oven. They will firm up and and hold together easier once cooled.
  • Store them with a layer of wax paper in between the layers. Because these zucchini cookies are so soft, fudgy and chewy, they also have a tendency to stick together. Putting a layer of wax paper between them will help you to separate them easier when it comes time to enjoy them.
a 4 step visual for how to make chocolate zucchini cookies

Suggested adaptations

  • If you love PB and chocolate together, sub the almond butter with your favorite natural peanut butter.
  • Add chocolate chips for a little extra chocolaty goodness!

Other veggie-loaded cookies you are going to adore

  • Flourless Peanut Butter Carrot Zucchini Cookies
  • Morning Glory Breakfast Cookies
  • Vegan Peanut Butter Cookies (with pumpkin)
  • Chocolate Sweet Potato Cookies
  • Pumpkin Almond Butter Cookies
  • Zucchini Oatmeal Raisin Cookies
chocolate zucchini in a storage container with one on a plate with a side of milk

Did you make this recipe? And did you love it? Awesome! I’d love for you give it your review below! 👇 And make sure to share your creations on by tagging me on Instagram!

Also, don’t forget to follow and connect with Heather on Instagram and follow her blog Happy Kids Kitchen for more amazing recipes to cook with and for your family!

Print Recipe
5 from 5 votes

Fudgy Chocolate Zucchini Cookies

These Fudgy Chocolate Zucchini Cookies are soft, delicious and easy to make. Veggie-loaded for a little extra healthy goodness, they are Paleo, gluten free and dairy-free.
Prep Time10 mins
Cook Time10 mins
Course: Dessert
Cuisine: American
Keyword: dairy-free cookies, gluten free cookies, healthy chocolate cookies, paleo cookies, veggie-loaded cookies, zucchini cookies
Servings: 14 cookies
Calories: 114kcal

Equipment

  • food processor

Ingredients

  • 1/2 cup grated zucchini squeezed dry
  • 3/4 cup almond butter (I used Trader Joe’s creamy raw unsalted)
  • 1 egg
  • 1/2 cup coconut sugar  or granulated sweetener of choice
  • 1 tsp vanilla extract 
  • 1/4 tsp salt skip if almond butter is salted
  • 1/2 tsp baking soda 
  • 2 tbsp cacao powder or unsweetened cocoa powder
  • 2 tbsp almond flour

Instructions

  • Preheat oven to 350 and line a baking sheet with parchment paper or a silicone baking mat.
  • Add all the ingredients to a food processor. Blend until everything is well mixed and a sticky dough forms.
  • Remove the blade and scoop heaping tablespoons of the cookie batter into the prepared baking pan.
  •  Bake until the cookies are puffed and the edges are set, 8 to 10 minutes. Don’t over bake or you’ll miss out on the gooey brownie-like center.
  • Allow to cool fully on the pan before removing with a spatula.
  • Store in an air-tight container in fridge. If stacking cookies, place a layer of parchment paper or wax paper between layers to prevent cookies from sticking to one another.
  • When ready to enjoy, garnish with a little sprinkling of powdered sugar (optional)

Nutrition

Calories: 114kcal | Carbohydrates: 8g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 12mg | Sodium: 98mg | Potassium: 127mg | Fiber: 2g | Sugar: 5g | Vitamin A: 26IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg

The nutritional information is provided as an estimate only and may vary based on the product type, servings and other factors. If you are following a diet, please consult with a professional nutritionist or your doctor. Stay healthy!

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Filed Under: Desserts, Veggie-Loaded Tagged With: dairy free, gluten free, healthy dessert, paleo

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Reader Interactions

Comments

  1. Cookie Monster

    December 23, 2019 at 3:48 am

    I want to bake these for friends for Christmas. I’ll try a regular batch although how do I sub the egg to make them vegan? Thanks

    Reply
    • Taesha

      December 23, 2019 at 5:14 pm

      Unfortunately I don’t think these would work well without egg. You can try this recipe, though it doesn’t have veggies
      https://thenaturalnurturer.com/chocolate-almond-butter-cookies-egg-free-paleo-gluten-free/

      Reply
  2. Katerina

    December 28, 2019 at 9:35 pm

    5 stars
    What a great idea to use zucchini in cookies! It works well in bread so I imagine these will be delicious. I will definitely squeeze as much water out of them as possible though! And the addition of natural peanut butter sounds great – I might definitely give it a go!

    Reply
  3. Michelle

    April 11, 2020 at 5:23 pm

    5 stars
    I mase these yesterday, and even though I altered rhe recioe to accomodate what I have and added more zucchini thst it calls for, they are delicious! Thank you so much!!!

    Reply
  4. Andrea

    July 17, 2020 at 10:07 pm

    5 stars
    My 3 year old loves these cookies! From start to finish he helps make them, clean up, and of course devour them! Yet another TNN recipe that is in our rotation.

    Reply
    • Taesha

      July 17, 2020 at 10:39 pm

      Yay! That’s so awesome! I love that he is part of the entire process. I’m sure the fruits of his labor are extra sweet tasting!

      Reply
  5. MK

    August 4, 2020 at 5:15 pm

    Is a food processor necessary? Would either a Vitamix, or hand mixer work?

    Reply
    • Taesha

      August 4, 2020 at 8:15 pm

      The batter is a bit thick for the blender but a hand mixer or stand mixer would probably work.

      Reply
      • MK

        August 6, 2020 at 7:54 pm

        5 stars
        Thanks! Will give it a “whirl.” 🙂

        Reply
  6. Natasha

    September 13, 2020 at 9:41 pm

    5 stars
    My two year old helped me make these! Simple and delightful! My husband likes adding whipped cream and making a fudgy cookie sandwich.

    Reply
    • Taesha

      September 14, 2020 at 1:27 am

      Oh I like how your husband thinks!

      Reply

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Hi! I'm Taesha! I help busy people fall in love with healthy eating with my simple, family-friendly, veggie-loaded recipes. I believe that real food should taste amazing AND be easy to make!

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