Chocolate Zucchini Cookies

Name: Chocolate Zucchini Cookies
Prep time: 5 min
Cook time: 18 min
Total time: 23 min
Ingredients: 85 grams butter (room temp); 1 zucchini (grated (approx 180-200grams)); 2 tbsps brown sugar; 1 egg; 1 tsp vanilla paste; 1 cup wholemeal flour (whole wheat); 1/4 cup cocoa; 1/4 cup milk; 1 cup rolled oats; 2/3 cup dark chocolate chips

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

ingredients: zucchini, egg, milk, butter, brown sugar, wholemeal flour, vanilla, cocoa powder,chocolate chips, rolled oats

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)

mixing the ingredients together to make the batter

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)

chocolate zucchini cookies on a tray ready for baking

Expert Tips and FAQs

How do I store these cookies?

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.

Are they freezer friendly?

Yes! In fact they are perfect for freezing and stay fudgey and delicious even after freezing, meaning they are p[erfect for lunchbox preparation.

Why is zucchini such a perfect veggie for hiding?

When grated, zucchini is perfect for veggie smuggling. In fact, it hides in almost anything! I put it into muffins, cakes, meatballs and even these salmon and veggie balls!

Why is zucchini good for you?

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!).