Chocolate Chip Zucchini Bread Cookies

4 years ago
This article was written by a member of the SheKnows Community. It has not been edited, vetted or reviewed by our editorial staff, and any opinions expressed herein are the writer’s own.
Are you experiencing Zucchini Fatigue (ZF)? I think I've formulated the remedy just in time. It's been a while since I've posted a cookie recipe. I think the last time one appeared on the blog was when I decided to rap about them. Remember that? I'll just forget that ever happened, but for those of you who are curious about my rapping abilities (or lack thereof), the post is linked here, along with the recipe for a reader favourite, the Black Bean Chocolate Truffle Cookies.  

I created zucchini cookies because I love zucchini bread, but would rather eat a cookie than a slice of bread. Moreover, if I make zucchini bread, my family will slice it rather wonkily or fail to cover it properly, so it'll just end up drying out. Does this happen in your house? Pet peeve. Anyways... cookies! These do taste the same as zucchini bread, but still have the distinctively sweet cookie crunch to their crust. Tender, dense, and completely gluten-free, egg-free, dairy-free, and soy-free. You can even go so far as to make them nut-free with an almond milk alternative; it's really up to you. Dunk 'em, ice cream sandwich 'em, pack 'em, and snack 'em. They're chocolate! They're cookies! They're vegetables! It's a few of my favourite things in one healthy dessert. 

 Chocolate Chip Zucchini Bread Cookies 
Gluten-Free, Nut-Free Adaptable, Soy-Free, Vegan

Makes 22-24


¼ cup coconut oil, very soft
1/3 cup to ½ cup coconut sugar or granulated sugar of choice (see Notes)  
1½ tsp vanilla extract
½ tsp almond extract
2 cups oat flour (see Notes)
1 tsp ground cinnamon
½ tsp ground dried ginger
½ tsp sea salt
¼ tsp ground nutmeg
½ cup almond milk or milk of choice (for Nut-Free)
2 cups grated zucchini 
1 2/3 cups quick-cooking rolled oats (not instant)
½ cup mini chocolate chips (dairy-free/gluten-free, if needed, see Notes)


1. Preheat oven to 350°F (180°C). Line a large rimmed baking sheet with parchment paper, set aside.
2. In a stand mixer, or with a hand mixer, or by hand, cream coconut oil with sugar and extracts. Add in oat flour, cinnamon, ginger, salt, and nutmeg; stir to combine. Beat in almond milk until smooth. Add zucchini, oats, and chocolate chips; beat until fully combined. Set aside to let rest at room temperature for 10 minutes.
3. Scoop 2-3 tbsp rounds of cookie dough onto prepared baking sheet, ½-inch apart. Flatten with the bottom of a slightly wet glass to slightly flatten the cookies. Bake for 12 minutes. Transfer to a cooling rack. Repeat with remaining cookies. Cool completely.
4. Store cooled cookies in the refrigerator for 1 week or the freezer for up to 1 month.

1. For sweeter cookies add the full ½ cup of coconut sugar or granulated sugar, especially if you don’t add the chocolate chips (see #3).
2. To make your own oat flour, grind 2 cups rolled oats in a blender or food processor until a fine meal forms.
3. I use Enjoy Life dairy-free/gluten-free/nut-free mini chocolate chips. If you don’t add the chocolate chips, increase sugar to the full ½ cup (see #1). Raisins can be used in place of the chocolate chips.    


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