Double Chocolate Zucchini Cookies [v]

Double Chocolate Zucchini Cookies [v]

It’s cold here right now. Like, really cold.  For us Californians, at least.  My remedy? Biting into a warm fluffy gooey chocolatey moist soft delicious cookie.  And yes, it is all those things at once.  MAGIC.

The chocolate and zucchini combo is nothing new, but it’s always delicious.  And if you’ve somehow never tried it, try making these double chocolate zucchini cookies. I don’t think you’ll be upset.  I’ve made these on two occasions, and they were a hit with both parties!

Oh how I love putting vegetables in my desserts 😉 The best of both worlds, in one delicious morsel.


makes about 30 cookies

  • 1-1/2 cups fresh zucchini, shredded (about 2 medium zucchinis)
  • 1/2 cup applesauce
  • 6 tbsp coconut oil, melted (other oils will work fine too)
  • 1 tsp vanilla extract
  • 2 flax “eggs” (1 tbsp flaxseed meal + 3 tbsp water)
  • 1 tsp salt
  • 1 cup brown sugar
  • 2-1/2 cups white whole wheat flour
  • 1 tsp baking soda
  • 1/2 cup unsweetened cocoa powder
  • 1 cup dark chocolate chips
  • 1 cup coarsely chopped walnuts (optional)


  1. Preheat the oven to 325F
  2. Cut the zucchinis into inch-thick rounds and place them in a food processor (or blender), along with the applesauce.  Pulse until the zucchini is finely shredded, but not a total pulp.  Remove from the food processor and set aside.
  3. In a medium bowl, combine the coconut oil, vanilla, flax eggs, salt, and brown sugar.  Blend until well combined.
  4. In a separate bowl, mix together the flour, baking soda, and cocoa powder.
  5. Add the zucchini mix to the wet mix, combine well.  Then slowly add the flour mix and mix together well.
  6. Fold in the chocolate chips and walnuts.
  7. Using a spoon or your hands, drop dollops of dough (golf ball size or so) onto a greased cookie sheet, about 1 or 2 inches apart.  You can leave them mounded or flatten them out a little.
  8. Place them in the oven and cook for about 10 minutes, maybe a couple minutes longer if you leave them mounded. Remove them from the oven, and enjoy! (Note: these are best when warm! Eat them right away! 😉  Really though, they keep super well, but I do recommend gently heating them up if there are leftovers the next day…they soften right up)


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