How are we halfway through August?! Summer is FLYING, you guys!! It’s been a pretty great summer so far…
This past weekend we took a fun camping trip to Catalina Island. The views were incredible. One morning we woke up and kayaked through a sea cave. We spent the day hopping from beach to beach, we had some first time snorklers in our fam. We ate s’mores. It was a really fun trip
But as we were hit with the feeling of fleeting summer upon our return home, I couldn’t help but think of all those summer recipes I have yet to make.
If you’re on board with the zucchini recipes, you have to try these zucchini squares or zucchini bread or zucchini fries!! Or just search “zucchini” in the search bar and see what pops up. There are zoodles and gratins and tons of options to choose from.
How to make chocolate chip zucchini cookies:
Grate the zucchini into a cheese cloth or a clean, thin dish towel. Squeeze the excess moisture out of the zucchini and place into a bowl. Add the coconut sugar, eggs, and vanilla to the bowl and whisk everything together. Add the almond flour, baking powder, cinnamon, and sea salt. Whisk again until combined. Fold in the chocolate chips.
I used an ice cream scooper to scoop 6 big cookies out on a baking sheet lined with parchment paper. Tuck in any rogue zucchini sticking out. Top each cookie with a few additional chocolate chips. Because zucchini is pretty moist, and because these cookies are prettaaay large, you’ll bake them for 20 minutes. Allow them to sit on the baking sheet for a few minutes before transferring them to a cooling rack.
Eat immediately, store extras in an airtight container in the fridge for about a week.
More zucchini recipes to try:
- Fudgey Zucchini Brownies
- Chocolate Chip Zucchini Muffins
- Zucchini Chocolate Chip Bread
- Chocolate Chip Zucchini Squares
Recipe
Moist Chocolate Chip Zucchini Cookies with Almond Flour
Chocolate Chip Zucchini Cookies are so moist and fluffy! Naturally gluten free and loaded with delicious ingredients!
Ingredients
- 1 large zucchini, grated
- 1/2 cup coconut sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups blanched almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon sea salt
- 1/2 cup dark chocolate chips
Instructions
- Preheat oven to 350F.
- Grate the zucchini into a cheese cloth or a clean, thin dish towel.
- Squeeze the excess moisture out of the grated zucchini and place into a bowl.
- Add the coconut sugar, eggs, and vanilla to the bowl and whisk everything together.
- Add the almond flour, baking powder, cinnamon, and sea salt.
- Whisk again until combined.
- Fold in the chocolate chips.
- I used an ice cream scooper to scoop 6 big cookies out on a baking sheet lined with parchment paper.
- Tuck in any rogue zucchini sticking out.
- Top each cookie with a few additional chocolate chips.
- Bake for 20 minutes.
- Allow them to sit on the baking sheet for a few minutes before transferring them to a cooling rack.
- Eat immediately, store extras in an airtight container in the fridge for about a week.
Tips
For smaller cookies, bake for 12 – 15 minutes.
Enjoy!! xo
I am so excited to make these and love your recipes however,I don’t see the amount of chocolate chips list in the ingredient section? Please advise
Thanks so much!!
Ahh I can’t believe I forgot my favorite part!! I just updated the recipe – 1/2 cup!! Hope you love them!!
How many cups of grated zucchini do you think 1 large zuc is? The ones in my garden are huge and I don’t want to use too much!
Thanks!
It’s probably about 1/2 cup once you’ve squeezed out the liquid 🙂
These came our great! I was worried because the recipe just says to use one zucchini but does not tell you how many cups you want to have, but I went with it and it turned out fine. I used an ice cream scoop and wound up with exactly 10 cookies as the recipe says. Next time I make this I will double it because I know these won’t last long in my house. 🙂
I’ve been meaning to measure the zucchini in cups so people have a clear idea of exactly HOW much 🙂 I’m so happy you love them!!