These fudgy, dark chocolate zucchini cookies are so moist and good, you'd never guess they included a vegetable - but don't include eggs! Check out our other great cookies on the Simple Cookie Recipes page.
I hope you have some zucchini on hand to make these incredible cookies! If not, you'll want to pin, print, or somehow bookmark this recipe for Fudgy Dark Chocolate Zucchini Cookies for when you do have some, because they are so good you won't believe it: they are full of dark chocolate fudgy goodness.
I'm always looking for ways to use zucchini when it's producing in the garden. We always look forward to our first loaf of zucchini bread and I always have to make this surprising white zucchini cake at least once. We like it savory in fritters with feta, too, but chocolate and zucchini seem to go together like salt and pepper.
More options for zucchini and chocolate is always a good thing in my book.
Fudgy Chocolate Zucchini Cookies
You may see some green from the zucchini in the cookies, but otherwise no one would think that zucchini was a major ingredient. The grated zucchini adds just the right amount of moisture and combined with the absence of eggs (yes, a really good eggless cookie!) is what helps them tip the scales toward fudge vs. cake in texture.
The other ingredients you'll need are:
- butter
- dark chocolate chips
- cocoa powder
- white and brown sugar
- yogurt or sour cream
- pure vanilla
- whole wheat pastry flour
- baking soda and salt
The ingredients are all basic, but a few stand out - the whole wheat makes these a whole grain option, two kinds of chocolate amp up the flavor, and the yogurt or sour cream adds even more moisture.
TIP: I have found that you need to grate the zucchini finely and even chop it up a bit after, so that it's less noticeable for those who think zucchini in cookies is weird (imagine!).
And you might have guessed by my description of these cookies that my favorite cookies in general are any that are moist, fudgy and chewy. These cookies score on all three points!
Fudgy Dark Chocolate Zucchini Cookies
Ingredients
- 1/2 cup shredded zucchini finely shred onto a towel to soak extra moisture while proceeding with the recipe
- 1/3 cup butter
- 1/2 cup dark chocolate chips or semi-sweet, plus extra for tops
- 1/2 cup cocoa powder
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 1/3 cup yogurt or sour cream
- 1 teaspoon vanilla
- 1 cup + 2 tablespoons whole wheat pastry flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt omit if using salted butter
Instructions
- Heat oven to 350 degrees and grease a large cookie sheet (or line with parchment).
- Melt butter and chocolate chips in microwave or saucepan just until melted, whisking to smooth.
- Stir in both sugars and cocoa powder until combined.
- Add yogurt or sour cream and vanilla.
- Mix in flour, soda, and salt, if using, until smooth and then add the zucchini, stirring until incorporated (mixture will be thick).
- Using a tablespoon-sized cookie scoop, drop onto prepared cookie sheet. Add a few chocolate chips to the top of each cookie, pressing slightly as you do.
- Bake for 8 minutes only. Let cool on cookie sheet for about 5 minutes before removing to a cooling rack to cool completely.
- Store in an airtight container or freeze for longer storage.
Nutrition
Rene(e), she/her says
Thank you extremely much for these! I am a person with rather intense food aversions so trying to get fruits and vegetables into my diet is rather hard, and unfortunately taking a toll. I started looking up hidden fruit and veggie recipes to see if that would help. Many still don't seem too attractive but this one caught my attention and WOW!! It was rather easy to make overall, thankfully, since I deal with low energy much of the time and tripped me up every time I ate some. How in the world was I eating Zucchini and not feeling/tasting it?!! I kept being convinced that in the next bite I would taste and feel it but nope! As much as I love chocolate chip cookies, they are not too nice for my blood sugar levels but these will be a lovely, healthier alternative option and I am so deeply thankful. Everyone in my family enjoyed them, even those that don't usually like such chocolatey things. Even after a few days they were still delightfully, surprisingly soft.
Very well done to you for coming up with and sharing this! I will be sharing this more often too now and love that it is a safe, yummy option for those who can't have egg.
Sending well wishes your way
Jami says
I'm SO very glad you like these and they provide an option for you!!
Honestly, I came up with it because I had a glut of zucchini and had made all the other things, lol. But I love that it helps you get more veggies.:)
Jan says
Have not made these yet, but wondering if almond flour or coconut flour can be substituted for the whole wheat pastry flour? Looking for a mostly gluten free alternative. Thanks!
Jami says
I haven't tried other flours, Jan, so you'd have to experiment with that (though I think the best result would probably come from a gluten free flour mix meant to substitute for flour...).
Tabitha says
I don’t have whole wheat flour . I only have white flour .. can I use it instead ?
Jami says
Yes - you may need to add a tablespoon or so more if you think the dough is a bit soft.
Leslie says
How is it you always read my mind? I've been trying to find ways to hide veggies for my daughter. This is a brilliant idea!
Jami says
I've read that great minds think alike, Leslie... 😉
Emily says
I just made these and they didn't turn out either. I didn't have whole wheat pastry flour so I just used whole wheat (probably not a good idea) but they didn't spread when cooked, they just stayed in big balls. They still taste good, but don't look like cookies.
Miranda says
These cookies didn't turn out the way I thought they would. Too dry so I added more yogurt and chocolate chips. Made it better but I probably won't make them again.
Jami says
Wow, I'm sorry, Miranda! Ours are always so incredibly moist...I wonder if your zucchini was a drier variety? I've noticed that yellow zucchini is a lot drier than green so I don't use it in baking, maybe there's a difference in some of the green varieties, too?
Mindy says
You had me at dark chocolate.
Tami says
Oh...I am so making these today! Need to get some yogurt. My zuc. plants are still going....very slowly but I picked 5 yesterday and one is a little bigger than I like for sauteing but perfect for this! Thanks!!