These double chocolate zucchini cookies are the best! Fudgey, chocolatey, deliciously chewy...and smuggling veggies. They make a decadent afternoon treat, lunchbox inclusion or morning tea snack. Get a batch of these freezer-friendly, kid-friendly and lunchbox perfect cookies made in under 25 minutes!
Why you're going to love this recipe
There is no way you couldn't convince kids to eat these. They are the perfect cookie. Any questions about the "stringy stuff" and tell them it's coconut. Seriously. Nobody needs to know there are veggies in there. It can be our little secret. Zucchini is one of the easiest veggies to smuggle, like in these chocolate zucchini muffins, or these apple zucchini muffins.
Here are the other reasons you will love them:
- freezer friendly
- veggie smuggling
- easy to make
- one bowl mixing
- they don't taste like zucchini
What goes into the recipe
- brown sugar- when I first tried making these cookies, I really really did try to make them without sugar. But they were bitter and not great. The compromise is this small amount of sugar that helps them to be super kid friendly.
- zucchini- the zucchinis for this recipe weigh between 180 and 200 grams. Zucchini is high in fibre and low in calories. It also contains a high concentration of Vitamin B6, which helps with blood sugar regulation. Zucchini is also an excellent source of Vitamin C, manganese and Vitamin A (beta-carotene!).
- chocolate chips- choose dark chocolate chips. They hold up better and they actually contain more cacao than milk chocolate chips which have a lot more sugar in them.
- wholemeal flour- might as well try and get some wholegrains in where you can! If you don't have wholemeal flour you can just use plain white flour, no problems.
- butter- if you are trying to make these dairy free you can swap for coocnut oil.
- milk- for a dairy free option try rice milk for these chocolate zucchini cookies, because they need to stay nut free for lunchboxes.
- rolled oats- these are in there for texture, you can swap for quinoa flakes if you prefer.
How to make this recipe
- In a large bowl, combine the butter, grated zucchini, vanilla paste and brown sugar. (Image 1)
- Mix until well combined. (Image 2)
- Add the milk, oats, flour, egg and cocoa powder. (Image 3)
- Mix until there are no dry spots. (Image 4)
- Place tablespoonfuls of the mixture on a lined baking tray. (Image 5)
- Squish slightly, then bake at 180 degrees celsius (355F) for 15-18 minutes. Cool on a wire rack. (Image 6)
Expert Tips and FAQs
Chocolate zucchini cookies use fresh ingredients, so they are best stored in an airtight container in the fridge. They will last for 2-3 days in the fridge.
Yes! In fact they are perfect for freezing and stay fudgey and delicious even after freezing, meaning they are p[erfect for lunchbox preparation.
Zucchini is high in fibre and low in calories. It also contains a high concentration of Vitamin B6, which helps with blood sugar regulation. Zucchini is also an excellent source of Vitamin C, manganese and Vitamin A (beta-carotene!).
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Chocolate Zucchini Cookies
- 85 grams butter room temp
- 1 zucchini grated (approx 180-200grams)
- 2 tbsps brown sugar
- 1 egg
- 1 teaspoon vanilla paste
- 1 cup wholemeal flour whole wheat
- ¼ cup cocoa
- ¼ cup milk
- 1 cup rolled oats
- ⅔ cup dark chocolate chips
- Preheat oven to 180 degrees (355f).
- In a large bowl, combine the butter, zucchini, vanilla paste and coconut sugar. Mix until well combined with a wooden spoon.
- Add the flour, cocoa, egg, milk, and oats and mix well.
- Stir through the chcocolate chips.
- Grab tablespoonfuls of the mixture and place on a lined baking tray.
- Squash them down and bake for 15-18 minutes.
- Cool on the tray for 5 minutes then transfer to a wire rack for 10 minutes.
This post was originally written in October 2017 and was redone with new photos and process shots and video in August 2021