Chocolate Chip Zucchini Cookies
Chocolate Chip Zucchini Cookies are so moist and fluffy! Naturally gluten free and loaded with wholesome, healthy ingredients!

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.

Chocolate Chip Zucchini Cookies

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.

Chocolate Chip Zucchini Cookies

More zucchini recipes to try:

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Chocolate Chip Zucchini Cookies

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Description

Chocolate Chip Zucchini Cookies are so moist and fluffy! Naturally gluten free and loaded with wholesome, healthy ingredients!


Scale

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

  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.

Notes

For smaller cookies, bake for 12 – 15 minutes.

Enjoy!! xo