chocolate zucchini cookies

Every now and then I get an idea for a recipe.  Usually it is simple as thinking about it, googling it, finding a previously published recipe, making it into my own, and getting on with my day.

Double Chocolate Zucchini Cookies!


That was not the case with these cookies.  I really wanted to find a zucchini cookie that was not too ‘cakey’ and that actually had a significant amount of zucchini in it.  I wanted it to be full of deep, dark, rich chocolate.  And I could not find it anywhere!

And after quite a bit of testing (it all involved chocolate so I am definitely not complaining) I finally found a recipe we all loved!

Triple Chocolate Zucchini Cookies!


It has three kinds of “chocolate.”  Cocoa, milk chocolate, and semi-sweet chocolate.

The combination is pretty darn tasty.

Triple Chocolate Zucchini Cookies!


Concerning chocolate chips in cookies, I have to share something that I have been doing lately.  Instead of adding all of the chocolate chips to the dough, I reserve a handful then add individual chips to the top before baking.  This helps people to identify what the cookies is should the chips not naturally be on the surface.

As you can see above, it is easy to see that there are two kinds of chips in the cookie!

triple chocolate zucchini cookies


  • 2/3 c semi-sweet chocolate chips (or bittersweet)
  • 2 c all-purpose flour
  • 1/4 c cocoa
  • 1 tsp. baking soda
  • 1/2 tsp. salt (fine table salt)
  • 1/2 c butter, room temperature
  • 1/4 c sugar
  • 1/2 c brown sugar
  • 1 egg, room temperature
  • 1 tsp. vanilla
  • 1 c milk chocolate chips
  • 1 c grated and drained zucchini


  1. Heat oven to 325. Prepare cookie sheets with parchment paper.
  2. In a microwave safe bowl, melt 2/3 cup of semi-sweet chocolate for 30 seconds. If chips are not melted, return to microwave in 10 second increments until mostly melted. Stir frequently. When melted, set aside.
  3. Using a grater, finely grate a medium sized zucchini. This should yield about 2 cups of zucchini. Place zucchini in a clean dish towel and squeeze vigorously, removing most of the liquid. You should now have about 1 cup of drained shredded zucchini. Set aside.
  4. In a medium bowl, add flour, cocoa, baking soda and salt. Sift together with a whisk. Set aside.
  5. In a stand mixer or bowl with hand mixer, add in butter and sugars. Mix for about a minute, or until mixture is fully combined and starts to fluff.
  6. With stand mixer (or hand mixer) on low, add in egg and vanilla. Combine fully.
  7. Pour in melted chocolate and mix completely.
  8. Add flour mixture to chocolate mixture and mix on low speed until just incorporated.
  9. Remove bowl from stand mixer (or remove beaters) and fold in zucchini and milk chocolate chips by hand.
  10. With an ice cream scoop (or large spoon) drop balls of dough onto cookie sheet, about 8 per sheet. Leave 2-inches between each ball of dough. (I did not flatten cookies at any point)
  11. Bake for 10-12 minutes.
  12. Remove from oven and let sit on pan for 5-10 minutes, then transfer to a c

One thing about zucchini recipes is people often refer to “small” or “medium” sized zucchini.  Since we tend to grow them huge around here, what exactly does that mean?  In my mind, a medium sized zucchini is about a foot long and has a larger girth than a golf ball.

I would consider a small zucchini (like what you buy in the grocery store) to be about 6-8 inches long and the girth of a half-dollar.

My preference in all zucchini consumption?  HUGE zucchini that rival baseball bats.  Not even kidding.

Also, I usually leave the skins ON, as I prefer for people to see the zucchini and know what they are in for.  If you want to be more ninja-like in your baking, simply peel the zucchini.

Chocolate Zucchini Cookies!


These are one of the best cookies I have ever had, zucchini or not.  The depth of flavor is going to be heaven to any chocolate lover.  And the fact that there is so much zucchini in there makes you feel good about what you are eating.

Triple Chocolate Zucchini Cookies!

If any of these cookies make it to day 2 or 3, be sure to pop them in the microwave for 10 seconds before nibbling.  (Love that you can see the milk chocolate and dark chocolate right next to each other in this picture!  I was mid-bite, but had to share)  There is something about the warm, oozing chocolate bits that make your eyes roll up in your head.


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wow wow thats super cookies in a healthy way

Jolena @TheRubyKitchen

I use two dark chocolate and cocoa in my zucchini bread. Although, I guess it is more like cake! I have never tried zucchini in cookies though. These look delicious!!


Great recipe, though the directions were a little confusing. You stated to melt the semisweet chips, but you never said when to incorporate them. Nor did you state when to incorporate the flour mixture (although that’s pretty easy to figure out. ) But these are delicious and my kids are now devouring zucchini without even know it lol.


    My apologies! Should be fixed now. Glad you are enjoying them!

    Susan Berton

    How many does this recipe make?

Maria Howard

I confess I must be soooo dumb…. I can not see where you added the flour mix. Maybe when you said fully combined? well, by logic I guess it is.
Another thing….. you said use an ice cream scoop…. you left the cookies like that? or you flatten them before?
I did not flatten them but they where almost ready and still little mounts :)) anyway, I flatten them before fully done….
I guess I am not good to read recipes…. you know, when we have to use the logic… I guess I expect to have all steps :))
The cookies are sooooo delicious… I guess after all I am not so dumb hehe… they are really good….


    Not your error, it was mine!~ My apologies. Should be all fixed now!

Angelyn @ Everyday Desserts

my neighbors keep dropping off zucchini at my house … I’ve think I’ve just found a way to use it all up! yum!

Jennifer Deibel

These look awesome! Think we are going to make them this week! Do you think it would work with some combination of whole wheat four? I know it is much denser, but I’m curious if you think it could work?


    It is worth trying! If the whole wheat flour is denser, maybe you could try adding more baking soda or powder? I admit, I am woefully inept at working with healthier grains!


I need to sweet talk my neighbor into giving me some of their zucchini, I NEED these beautiful cookies!


Is there a healthier/wheatless flour that you could use? They look wonderful!


    Not sure Liz… but it is worth experimenting with!


Whoa, 3 types of chocolate?! That’s my type of cookie! Yum.


when is the melted chocolate added? and is the flour mixture added in after the butter and sugars are beaten? are there additional semisweet chips – to get that look of the two flavored chips side by side?


    aha! just found out the recipe has been corrected! thanks!


    I talked about that in the post Beth… I added some to the top for vanity purposes. Sorry about the initial errors!

Laura @ Laura's Culinary Adventures

Thanks for doing all the testing for your benefit 🙂

Shannon @ Bake.Frost.Repeat

Beautiful!! They look absolutely perfect. A guy at work brings in tons of zucchini from his garden and I’ve been making bread and muffins so much I’m sure everyone is sick of seeing me walk into the office with a bag of said bread and muffins. I can’t wait to make these. I’m sure minds will be blown! 🙂

Phi @ The Sweetphi Blog

I’m on a huuuuge zucchini kick, and have a feeling I’m going to be making these cookies asap! They look absolutely fantastic!


Made these last night………… they are divine! This recipe is a keeper for sure.


Just wondering, are these cookies soft or crunchy?


When you say cocoa do you mean Dutch unprocessed cocoa?

beverley piercey

Made these today..followed recipe exactly as you stated..found them hard to keep together, maybe I strained the zucchini too much…there is no other liquid that goes into this recipe? totally disappointed..