Calling all chocolate lovers! These Double Chocolate Zucchini Cookies are what you need to get all of the chocolate with less guilt even with the unsweetened cocoa powder.
When you make this zucchini recipe you will use grated zucchini in the cookies which gives these cookies extra moisture to create a great cookie recipe without needing to use vegetable oil.
I also think using my garden zucchini or any extra zucchini I purchased at the grocery store in dessert zucchini recipes is a great way to use them. It hides the veggies from my unsuspecting kids. Talk about a win-win!
Recipe Ingredient Notes
To make Double Chocolate Zucchini Cookies, you will need the following ingredients:
- Butter softened (but not melted butter)
- Brown sugar
- White sugar
- Egg
- Vanilla extract
- All-purpose flour
- Unsweetened cocoa powder
- Baking soda
- Baking powder
- Salt
- Cinnamon
- Grated zucchini (use a food processor or a box grater when prepping)
- Semi sweet chocolate chips or milk chocolate chips
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to make Double Chocolate Zucchini Cookies
- Preheat oven to 350℉. Lightly spray cookie sheets with non-stick cooking spray or use a non-stick silicone baking mat or parchment-lined baking sheet.
- While the oven heats, in a large bowl combine the wet ingredients and cream butter, brown sugar, and white sugar until creamy with a hand or stand mixer. Add egg and vanilla and mix well. Mix in the dry ingredients, flour, cocoa powder, baking soda, baking powder, salt, and cinnamon; stir until combined. Fold in zucchini into the flour mixture and mix, then add chocolate chips. Drop large spoonfuls or an ice cream scoop of cookie dough onto cookie sheets.
- Bake for 8-10 minutes, then let the cookies cool for 5-10 minutes on the cookie sheet before removing them to a wire rack.
Storage Suggestions
If you manage to not eat the whole tray of cookies immediately, these Double Chocolate Zucchini Cookies store well. Once cookies have completely cooled, here is how you can store them:
- Counter: Store in an airtight container in a single layer for up to 4 days at room temperature. If you want to try and get the cookies to last even longer without becoming crumbly cookies, add a slice of bread into the container of cookies. The bread will give the cookies something to draw moisture from.
- Refrigerator: Store in an airtight container in a single layer for up to 7 days in a refrigerator.
- Freezer: You can freeze precooked cookie dough for cookies later. Just roll out and freeze for 30 minutes, and then transfer to an airtight, freezer safe bag for up to 3 months. To store cooked cookies, let them cool completely before you put them in a freezer-safe bag for up to 3 months.
Enjoy More Delicious Chocolate Cookies Recipes
There’s nothing like homemade cookies that the whole family will love. Check out our comprehensive collection of cookie recipes here.
- Rolo Cookies
- Chocolate Caramel Nutella Cookies
- Chocolate Marshmallow Brownie Cookies
- Double Chocolate Zucchini Cookies
Double Chocolate Zucchini Cookies
Ingredients
- ½ cup butter , softened
- ½ cup brown sugar
- ½ cup white sugar
- 1 egg
- 1 teaspoon vanilla
- 2½ cup all-purpose flour
- ⅓ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 2 cup grated zucchini
- 11 ounces semi sweet chocolate chips, or milk chocolate, I bag
Instructions
- Preheat oven to 350℉. Lightly spray cookie sheets with non-stick cooking spray or use non-stick silicone baking mat .
- In a large bowl, beat the butter, brown sugar, and white sugar until creamy. Add egg and vanilla and mix well. Mix in flour, cocoa powder, baking soda, baking powder, salt, and cinnamon; stir until combined. Fold in zucchini and mix, then add chocolate chips. Drop large spoonfuls of dough onto cookie sheets.
- Bake for 8-10 minutes, then let the cookies cool for 5-10 minutes on the cookie sheet before removing them to wire racks.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
If by some miracle these cookies survive on the counter, do you think they would freeze well? Would like to bake them now and bring them next month to visit my daughter?
Barb, I totally think that these would freeze great!! I would just let them cool down, then put them in a freezer safe container or bag and you should be good to go for at least a month! 🙂 Have fun visiting your daughter!
Hi Barb, these should freeze just fine in a freezer or airtight container. Have so much fun visiting your daughter! 🙂
Do you take the skin off and take the seeds out of the zucchini for this recipe.
Thanks!
You have to forgive her with a smile that cute 🙂
We have so loved your chocolate-courgette loaf … now on our fourth loaf this summer!! .. will have to give these a try, Alice x
I made these last night, and they are absolutely delicious! Thanks for the great recipe!
Oh my, these were a.m.a.z.i.n.g. I could not stop eating them and my family loved them too. Think I will need to double the recipe next time. Thankful more zucchinis are sprouting in our garden!
We actually just threw it in the food processor and then measured out what we needed for the recipe. So easy!! Leave the green skin on…..it’s loaded with vitamins!
do you squeeze the moisture out of the zucchinis after shredding or leave it in?
We didn’t squeeze any moisture out when we grated the zucchini. We just threw it all in and it turned out great!
Thanks for the great recipe! I am not good at baking and always end up with flat cookies but these turned out beautifully! Nice and tall the way I like them. I read the freezer comments – I am going to try freezing the dough so I can have a house smelling like warm chocolate next time we want these again, I’ll let you know if that works out!
Hi. I made these yesterday for my son’s Carnavale at school today. They are delicious. But I have a question; my dough was really dry and I couldn’t seem to “hide” the zucchini’s. I peeled mine because I didn’t buy organic, and you could see the white in every cookie. I almost added milk to help the dough become a bit more moist, but I didn’t want to ruin your recipe. What do you think I did wrong? I hand grated on a medium grate. My son wouldn’t eat them because he didn’t like the way they looked, though honestly they were amazing cookies. Maybe adult cookies? 😉 Thank you.
We grate them pretty small. Wondering if your zucchini had much liquid in it. That keeps the dough pretty moist. Sorry you couldn’t hide the zucchini from the kids. They are a delicious cookie.
Well, in fact, my son did eat some today as they were “left-over” from all the other treats and they were all gone and he said they were good! So score!
Absolutely loved these! Don’t bother squeezing the juice out of the zucchini – the wet zucchini softens the dry dough to just the right consistency. The chocolate chips are an absolute MUST! If you want to make these and don’t have chocolate chips, do yourself a favor and buy/borrow some. They turn a good cookie into a decadent one. Great recipe, will make again…and again…and again.
The dough is very dry just add a half cup of mayo and they are AWESOME
Really enjoyed these cookies. As suggested didn’t squeeze the water out of the zucchini. It definitely helps moisten the dough. Mine seemed so poofy and airy as if not eating any cookie and therefore no calories. lol will definitely make again.
I doubled the recipe and my dough was so dry, what could you add to make it not so dry?
I’m not sure what could have gone wrong. Zucchini cookies are like a pumpkin or applesauce cookie – extremely moist. I would say cut back on your flour to see if that helps.
I have a question: for the 2 cups of zucchini, did you measure it packed or unpacked? Also, did you grate the zucchini on large or small holes?
It was packed and grated on the small holes.
Oh my word, these cookies are ridiculously good.