Chocolate Chip Zucchini Cookies

These Chocolate Chip Zucchini Cookies are so moist and fluffy! Don’t be fooled by those chocolate chips, they’re totally appropriate to eat for breakfast!

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. 

The one that’s been on my mind for about a month now? Zucchini Chocolate Chip Cookies!! I’m a bit zucchini obsessed this year and I ain’t mad about it. 

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. 

But! Let’s get into making some delicious Zucchini Chocolate Chip Cookies! I love those little flecks of green in there to make you feel good about eating cookies all day every day. So let’s make some cookies!! You’ll LOVE these!! They’re fluffy but also moist and chewy. The coconut sugar really gives the cookies a caramel flavor. I can’t wait for you to give them a try!

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. 

Chocolate Chip Zucchini Cookies

• Author: Lindsay// The Toasted Pine Nut
• Prep Time: 10 min
• Cook Time: 20 min
• Total Time: 30 min
• Yield: 10 1x

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Description

These Chocolate Chip Zucchini Cookies are so moist and fluffy! Don’t be fooled by those chocolate chips, they’re totally appropriate to eat for breakfast!

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Scale 1x2x3x

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

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Instructions

1. Preheat oven to 350F.
2. Grate the zucchini into a cheese cloth or a clean, thin dish towel.
3. Squeeze the excess moisture out of the grated zucchini and place into a bowl.
4. Add the coconut sugar, eggs, and vanilla to the bowl and whisk everything together.
5. Add the almond flour, baking powder, cinnamon, and sea salt.
6. Whisk again until combined.
7. Fold in the chocolate chips. 
8. I used an ice cream scooper to scoop 6 big cookies out on a baking sheet lined with parchment paper.
9. Tuck in any rogue zucchini sticking out.
10. Top each cookie with a few additional chocolate chips.
11. Bake for 20 minutes.
12. Allow them to sit on the baking sheet for a few minutes before transferring them to a cooling rack. 
13. Eat immediately, store extras in an airtight container in the fridge for about a week. 

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Notes

For smaller cookies, bake for 12 – 15 minutes. 

Enjoy!! xo