Zucchini Chocolate Chip Cookies Recipe

A zucchini cookie topped with chocolate chips with a bite taken out.

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Zucchini Chocolate Chip Cookies Recipe

Soft and chewy zucchini chocolate chip cookies made with coconut, applesauce, and dark chocolate. A healthy summer cookie recipe in under 30 minutes!

Prep Time10

Cook Time15

Total Time25

Course: Dessert

Cuisine: American

Diet: Low Fat, Low Lactose, Low Salt, Vegetarian

Servings: cookies

Calories: 101kcal

Author: Sammi Ricke

Cost: $7.00

Equipment

Ingredients

1/4 cup applesauce
1/4 cup salted butter, melted
1/2 cup monk fruit sweetener or sugar
1 egg
1 teaspoon vanilla extract
1 cup finely shredded zucchini with as much liquid removed as possible
1/2 cup unsweetened coconut shreds
1 cup flour
1 teaspoon baking powder
1/4 cup mini chocolate chips

Instructions

Preheat the oven to 350F. Line a baking sheet with a Silpat liner or parchment paper.
In a large bowl, add the applesauce, butter, monk fruit sweetener, egg, and vanilla. Whisk until combined.
1/4 cup applesauce, 1/4 cup salted butter, melted, 1/2 cup monk fruit sweetener, 1 egg, 1 teaspoon vanilla extract
Grate the zucchini finely with a cheese grater until you have 1 cup. Place the zucchini shreds on a cotton kitchen towel. Gather the corners of the towel together to make a pouch and twist to squeeze the liquid into the sink. There will be about ⅓ to ½ cup zucchini to add to the batter.
Stir the shredded zucchini and coconut shreds into the wet ingredients.
1 cup finely shredded zucchini, 1/2 cup unsweetened coconut shreds
Add in the flour, baking powder, and chocolate chips. Mix until combined.
1 cup flour, 1 teaspoon baking powder, 1/4 cup mini chocolate chips
Using a 1 1/2 Tablespoon cookie/batter scoop, place the dough on the prepared baking sheet.
Bake for about 15 minutes or until the tops of cookies are set and bounce back when you press gently on them. These cookies are very forgiving and it will be best to over-bake them than under-bake as they hold onto the moisture of the zucchini.
Store them in an airtight container for up to 3 days or freeze them to enjoy later.

Video

Notes

Substitute Tips - Regular sugar can be substituted for monk fruit sweetener. Milk, semi-sweet or dark chocolate chips can be used in these cookies.

Baking Tips - We have never overbaked these cookies. So if in doubt, bake another minute then check for doneness.

Nutrition