It’s back-to-school season, and zucchini season too! Take care of both with this blast from the past: chocolate zucchini cookies. They’re a hit with kids, and adults will love you for them too.
Are you looking for a delicious way to use up the rest of your zucchini harvest? Or do you just like sticking vegetables in cookies so that you can call them “healthy” and, thus, eat them for breakfast? I fall into the latter group.
These rich Chocolate Zucchini Cookies are both perfectly fudgy and fluffy, with lots of added chocolate chips and walnuts. You’ll never believe the secret ingredient is grated zucchini! Neither will your kids … or your husband … or any other picky cookie eaters that you serve these to—I promise! The recipe comes to us from Julia of The Roasted Root and I think you’re going to love it as much as I love it!
To start, you’ll need to grab flour, baking soda, white sugar, brown sugar, vanilla extract, butter, salt, cinnamon, cocoa, zucchini (I used two, grated!), chocolate chips, walnuts and an egg.
Begin by mixing together your dry ingredients: flour, baking soda, salt, cinnamon and cocoa powder. I always like to sift my cocoa powder before using so it’s not as clumpy!
Whisk dry ingredients together well, getting rid of all cocoa and baking soda clumps. Set aside.
In another bowl, beat your butter, white sugar, brown sugar and vanilla together until creamy. I used my stand mixer for this, but you could also work your arm muscles by beating with a wooden spoon!
Add the egg and grated zucchini to the wet ingredients and beat until just incorporated.
Now, carefully add the dry ingredients to the wet ingredients and mix. You can do this a little bit at a time, but be careful not to over-mix.
Dump in the chocolate chips and walnuts and mix again! The dough should be pretty wet and sticky.
Go ahead now and preheat your oven to 350ºF and get a couple baking sheets ready with either parchment paper or Silpats.
The recipe says you can roll the dough in powdered sugar before baking, so that’s what I did! I’m a sucker for anything rolled in powdered sugar.
Stick your little powdered sugar-covered cookie dough balls on your lined sheet tray and bake for 15 minutes.
When they’re done, they’ll be all puffy and the tops will be crackly from the powdered sugar. Yum!
Here’s an inside peak at a cookie just out of my oven to tempt you a little more. They appear fudgy from all the chocolate, but they are quite light and puffy! Like I said earlier, the perfect balance between fudgy and fluffy. And you can’t even almost taste the zucchini in them.
Have you seen Julia’s blog The Roasted Root? She has an awesome tagline: “Eat well, eat often.” Thank you, Julia, for this delicious recipe! Cookies for breakfast!
Double chocolate cookies with zucchini and a whole lot of deliciousness!
- 1-¼ cup Whole Wheat Flour Or All Purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 2 teaspoons Cinnamon
- ½ cups Unsweetened Cocoa Powder
- 5 Tablespoons Unsalted Butter, Softened
- 1 teaspoon Vanilla Extract
- ½ cups Brown Sugar
- ½ cups White Cane Sugar
- 1 whole Egg
- 1 cup Shredded Zucchini
- ½ cups Walnuts, Chopped
- 1 cup Semi-sweet (or Dark!) Chocolate Chips
- ⅓ cups Confectioners Sugar, For Rolling The Dough In (optional)
Preheat the oven to 350 F.
In a bowl, combine flour, baking soda, salt, cinnamon and cocoa powder and whisk or sift to combine. Set aside.
In a large mixing bowl combine the butter, vanilla extract and sugars. Use a stand or hand mixer to mix until creamy. Add the egg and shredded zucchini and mix just until combined. Pour in the flour mixture (I typically do this in thirds) and mix just until combined. Add the chopped walnuts and chocolate chips, mix to integrate into dough.
If desired, sprinkle confectioner’s (powdered) sugar on a plate so you can roll the balls of cookie dough in the sugar. Roll the dough into balls and roll them in the sugar if desired. Space cookie dough evenly on a parchment-lined or lightly oiled cookie sheet. Bake for 13 to 15 minutes.
Jenna is a food writer who has worked as a pastry chef and bread baker. Her blog Eat, Live, Run has great recipes, travel stories, and the perfect slogan: “Celebrating life, one crumb at a time.”
Comments are closed for this recipe.
Sheli on 11.18.2012
These turned out perfectly. They even look just like the cookies in the picture! Honestly I just wanted to use up some zucchini but this recipe came out better than I could have imagined. Make these!
Theresa Allen on 10.24.2012
I have been trying to find my recipe of zuchinni cookies, and found this one! They look delicious! Am going to go make them right now!
Denise on 10.9.2012
I dusted my hands with flour before shaping the balls and then rolled in icing sugar. I made 16 large balls that stayed very moist; like a muffin and cookie cross.
Annie Seltzer on 10.9.2012
Made the zucchini cookies yesterday and what a hit! My husband keeps dipping into the bag. I was able to get 34 cookies out of one batch.
Andrea on 10.5.2012
I made these last night and they are delicious! Thank you so much for the recipe! I just read someone else’s comment about using white chocolate chips… ummmm that sounds DElicious! Going to try that next time
Nisa on 9.22.2012
I wish these were a little sweeter. It could be because I used a heaping cup of zucchini. Still good but I would tweak them next time.
Keri on 9.19.2012
I just made these and they are fantastic! I followed your recipe to a T and I wouldn’t change a thing. I also live at a high altitude and they worked great however I did squeeze some of the liquid out of the shredded zucchini
Sid on 9.18.2012
My 100 year old Dad SWOONED when he ate the ones I made from your recipe! (I used white chocolate chips with the regular). He just loved them! Thank you!!
Kathy H. on 9.16.2012
Made these today and they are outstanding! The dough is very soft, so I used two spoons to ‘mold’ them, then rolled in the sugar. Only used 1/2 of a zucchini, which measured 1 cup exactly. Will be making these again!
kaelyn j on 9.16.2012
Looked great..but not for high altitude..very runny dough..measured accurately but they POURED onto the cookie pan and spread flat like pizza crust rather than cookies and were doughy inside even after adding extra time to the cooking..running inside crunching out side..won’t make again
Cindy D on 9.16.2012
These are Amazing!!!!
Spring on 9.15.2012
Fantastic! These are the first zucchini treat that I really don’t feel like I’m eating something “healthy”.
Judy J on 9.15.2012
These look so yummy – I will be trying them – thanks.
Pennie D. on 9.15.2012
Wow, love the way these look. Now will have to find some zucc’s to make them.
smantha on 9.14.2012
whoa!! i just made a similar recipe i found on allrecipies.com yesterday!! the boys (6,8, and 39) loved them.
lorrie on 9.14.2012
You can use ground flax seed + water (see recipe on bag) as an egg substitute.
Shawna on 9.14.2012
I totally have to figure out an egg-free version of this! It looks SO good!
MJ on 9.14.2012
That’s right up my alley! Delicious.
Travis Cotton on 9.14.2012
Not my cup of tea but great photos and recipe.
Emily on 9.14.2012
love the recipes you post, and especially the picture of all the ingredients required – it helps me assess right away if i can make the recipe quickly or need to plan a shopping trip!