OMG.  I have taken veggie smuggling to a whole new level.  These double choc zucchini cookies are quite frankly…amazing!  They are chewy, chocolatey and super yummy.  Gosh they are so good! I can’t stop eating them!

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.

If you think veggies have no place in sweet things like these cookies, then think again!  It’s an easy way to add extra veggie oompf to stuff that kids enjoy.  And seriously, so you think your kids will think you’re this sneaky?

By the way, these have independently been tested on Maxabella Loves and she reckons they are yummy…so they pass the adult taste test too.  Which means that they are just as happy at a play date as they are in the lunchbox!

Do yourself a favour and stock the freezer with them too, because they defrost perfectly.  Double the batch and make lunchbox packing a breeze as they are grab and go!

I have to explain about why I’ve put sugar in them…basically, this is the third time I’ve made them, once I did them without sugar.  And to be honest they weren’t nice.  I tried, but the bitterness of the cacao overpowered everything else and they didn’t go down well, with me or the kids.  Don’t put yourself through it.  It’s a tiny amount of sugar, and it’s needed in these.

I also made other healthy cookie recipes. Here are some of them:

• Healthier cornflake crunch cookies
• Soft carrot cookies, dairy free
• Grapefruit, chia, and poppyseed cookies

Double choc zucchini cookies

Yield: 18 cookies

Prep Time: 5 minutes

Cook Time: 18 minutes

Total Time: 23 minutes

Super low in sugar and packing a veggie punch, these fudgey, yummy double choc zucchini cookies are sure to please! Perfect as a snack or in the lunchbox and made with wholemeal flour and oats.

Print

Ingredients

• 85 grams butter, room temp
• 1 zucchini, grated (approx 180-200grams)
• 2 tbsps coconut sugar
• 1 egg
• 1 tsp vanilla paste
• 1 cup wholemeal flour, whole wheat
• 1/4 cup cacao
• 1/4 cup milk
• 1 cup rolled oats
• 2/3 cup dark chocolate chips

Instructions

1. Preheat oven to 180 degrees (355f).
2. In a large bowl, combine the butter, zucchini, vanilla paste and coconut sugar. Mix until well combined with a wooden spoon.
3. Add the flour, cacao, egg, milk, and oats and mix well.
4. Stir through the chcocolate chips.
5. Grab tablespoonfuls of the mixture and place on a lined baking tray.
6. Squash them down and bake for 15-18 minutes.
7. Cool on the tray for 5 minutes then transfer to a wire rack for 10 minutes.

Nutrition Information:

Yield: 9 Serving Size: 2 cookies
Amount Per Serving: Calories: 325 Total Fat: 14g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 43mg Sodium: 77mg Carbohydrates: 44g Fiber: 7g Sugar: 9g Protein: 9g

This nutrition information is generated using software. Please check with a nutritionist for any specific questions.