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Delightful Mom Food / Dessert / Cookies / Zucchini Cookies

Last Updated February 6, 2021. Published July 3, 2020 Danielle Fahrenkrug | This post may contain affiliate links which won’t change your price but will share some commission.

Zucchini Cookies

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These incredibly moist zucchini cookies packed with fiber, whole grains, natural sugar and bursts of decadent chocolate chips are a treat for adults as well as kids. A scrumptious way to eat your vegetables!

a stack of warm zucchini cookies made with oatmeal and melted chocolate chips

Hands down these flavorful zucchini cookies are always a hit! Anytime I serve them, they are eaten up swiftly to the point I have-to freeze half the batch just so we don’t devour almost 40 cookies in one sitting! They have exquisite flavor and a soft chewy texture that leaves taste buds marveled.

WHY THIS RECIPE WORKS

  • these zucchini cookies are chewy, extraordinary, satisfying, scrumptious, soft, chewy, tasty, wonderful, superb, and truly the tastiest! – need I say more? but really, these cookies have wonderful texture and flavor all while being a healthy sweet treat
  • gluten-free, dairy-free and healthy enough for breakfast – these healthy zucchini cookies are are made with gluten-free flours and oats, and are a tasty way to eat your vegetables in the day😉
  • easy to make, no refrigeration or mixer needed – once the zucchini is shredded and the batter is mixed by hand with a spatula, simply bake the cookies and enjoy! no need to refrigerate to settle the flavors
  • a great way to eat your vegetables without a vegetable taste! – that is a win in our home when it comes to sweet dessert treats packed with veggies

WHAT GOES INTO THIS RECIPE

  • zucchini, shredded – this adds fiber, vitamins, nutrients and to the cookies and makes them moist and chewy.
  • eggs – are the binding agent that helps hold the cookies together and adds a bit of protein into the mix
  • vanilla – gives these zucchini cookies delicious flavor
  • apple sauce– is used to create a soft moist cookie, helps bind the batter, and adds a bit of natural sweetness
  • coconut oil– keeps this cookie recipe dairy-free, provides moisture and is a good source of brain-boosting healthy fats
  • gluten-free flour and gluten-free rolled oats– are the bulk and substance of these chocolate chip zucchini oatmeal cookies and adds fiber. See FAQs and TIPS for how to get the perfect cookie and trouble shooting with flour so you never have a flat cookie again!
  • coconut sugar – is used as a healthier sugar as it is natural and not processed and doesn't spike sugar levels like what sugar will
  • salt and baking soda – salt brings out the flavor and baking soda helps the zucchini cookies to rise
  • chocolate chips- because everyone needs a bit of chocolate in their life now and again😉.

overhead visual of the ingredients that go into gluten-free zucchini cookies

HOW TO MAKE THIS RECIPE

STEP 1. Shred the zucchini using a cheese grater into fairly thin slivers (the size of shredded cheese).

STEP 2. Squeeze out the water. This is so the zucchini cookies do not have too much liquid and helps them to bake in the oven properly.

STEP 3: In a small bowl add the wet ingredients.

STEP 4: Whisk them together to combine.

STEP 5. In a large bowl mix together the dry ingredients with the shredded zucchini.

STEP 6. Pour in the wet ingredients and mix well until the cookie batter is fully combined.

STEP 7. Fold in the chocolate chips and blend the batter until the chocolate is evenly dispersed.

chocolate chip zucchini cookie dough batter in a bowl with a spatula

FAQS and EXPERT TIPS

Dough spread in the oven / or the zucchini cookies are flat

If the batter spreads there is not enough flour. Make sure to shake off extra flour or use the back of a knife to slice across the top of a measuring cup to remove extra flour. This ensures the proper amount. Also make sure all leavening agents such as baking soda are not expired. You can tell if they are still active by splashing a bit of vinegar on some and if it bubbles, it is still good.

Cookies are not cooking or are watery

Too much water was still in the zucchini. Make sure to squeeze out as much water as possible to prevent this issue.

Cookies didn't bake evenly or the edges are dark but the middles are underbaked

Make sure the oven temperature is working properly. This is a sign that the heat is too high and not cooked long enough, which causes uneven baking in cookies. Again, also make sure to squeeze out as much water as possible from the zucchini.

How long do these zucchini cookies last?

They last 3 days on the counter in an airtight container or stored in the refrigerator for up to 5 days.

Can I freeze zucchini cookies?

Yes, and if you don't plan on eating them right away I highly suggest doing this. Layer them in an airtight container with wax or parchment paper in-between the layers to prevent sticking. They will last for 2-3 months. To defrost, let them set out at room temperature and they will defrost within 1 hour.

Can I make these zucchini cookies regular and not gluten-free?

This recipe calls for gluten-free flour and gluten-free rolled oats. If you do not have a food allergy you can make them using regular all-purpose flour and regular oats in equal amounts.

zucchini cookies freshly out of the oven on a sheet pan with melting chocolate chips on top

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Gluten-Free Chocolate Banana Bread

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Gluten-Free Biscotti Cookie Recipe

Healthy Chocolate Peanut Butter Oatmeal No-Bake Cookies

Gluten-Free Chocolate Chip Cookies (Bakery-Style)

Banana Zucchini Muffins

If you make this healthy zucchini cookie recipe from DelightfulMomFood I would love to see your creations! Follow along with me on INSTAGRAM, PINTEREST, FACEBOOK, YOUTUBE and TWITTER  for more recipe inspiration! And don't forget to rate the recipe in the recipe area and leave a comment below! 

 
a stack of warm zucchini cookies made with oatmeal and melted chocolate chips

Zucchini Cookies with Chocolate Chips and Oatmeal

These incredibly moist zucchini cookies packed with fiber, whole grains, natural sugar and bursts of decadent chocolate chips are a treat for adults as well as kids. A scrumptious way to eat your vegetables!
5 from 2 votes
Print Pin Rate
Course: Cookies, Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
Servings: 39 cookies
Calories: 84kcal
Author: Danielle Fahrenkrug

Ingredients

  • 1 zucchini (you want 1 cup shredded)
  • 1/4 cup coconut oil soft/room temperature
  • 4 ounces apple sauce
  • 2 eggs room temperature
  • 2 teaspoons vanilla extract
  • 2 cups gluten-free flour
  • 1 cup gluten-free rolled oats
  • 3/4 cup coconut sugar or Xylitol or monk fruit
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup chocolate chips optional to use allergy-free

Instructions

  • Preheat oven to 375 degrees F. Prepare 2 baking sheets by lining them with parchment paper.
  • Using a cheese grater, grate the zucchini until you have 1 cup. Over a bowl, use your hands and squeeze out the liquid from the zucchini and set aside.
  • In a small bowl whisk together the eggs, coconut oil, and vanilla. Make sure the eggs are room temperature so the coconut oil does not harden form the cold, or see notes below to melt the coconut oil.
  • In a large, using a spatula, mix together the shredded zucchini, flour, oats, sugar, salt, and baking soda until well combined. Pour in the wet ingredients and mix to combine then fold in the chocolate chips.
  • Drop the dough by rounded tablespoon 2 inches apart onto the prepared baking sheets. Bake 8-9 minutes or until edges are slightly brown. Transfer to a wire rack to cool. Store in an airtight container on the counter for 3 days or in the refrigerator for up to 5 days. See notes on freezing these zucchini cookies. This recipe makes about 39-40 cookies.

Notes

Troubleshooting Tips and How To Store Zucchini Cookies
1. If the dough flattens and spreads:
If the batter spreads there is not enough flour, too much moisture left in the zucchini, or leavening agents are outdated. Shake off extra flour from the measuring cup or use the back of a knife scraped across the top to remove extra flour. And make sure to squeeze the zucchini as much as possible to remove the water. Also make sure all leavening agents such as baking soda are not expired. You can tell if they are still active by splashing a bit of vinegar on some and if it bubbles, it is still good. 
2. Cookies are not baking evenly and are soft in the center and burned on the edges:
Again, make sure the squeeze the water out of the zucchini. This may also be a result that the oven temperature is too high and the cookies need baking longer. Check to make sure the oven is working properly with an oven thermometer that can be placed inside. 
3. How long do these cookies last?
These zucchini cookies will last for 3 days on the counter in an airtight container or 5 days in the refrigerator in an airtight container. 
4. How to freeze these cookies for later.
Layer the cookies in an airtight container with wax or parchment paper in-between the layers to prevent sticking. They will last for 2-3 months if properly sealed in the freezer. To defrost, let them set out at room temperature and they will defrost within 1 hour.
5. Substitutions:
If gluten is not an issue you can substitute gluten-free flour and gluten-free rolled oats for regular all-purpose flour or whole wheat flour and regular rolled oats in equal amounts. 
6. In a hurry?
If you are in a hurry you can use cold eggs and just melt the coconut oil. That way it prevents the coconut oil from quickly clumping when combined with cold ingredients. 

Nutrition

Calories: 84kcal | Carbohydrates: 14g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 60mg | Potassium: 26mg | Fiber: 1g | Sugar: 7g | Vitamin A: 33IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @DelightfulMomFood or tag #DelightfulMomFood!

This post has been updated.

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About Danielle Fahrenkrug

Danielle Fahrenkrug is the writer and photographer behind Delightful Mom Food. She is also a homeschooling mama who loves food, family, friends, and Jesus with a passion for wine, coffee, and cauliflower bbq pizza. Danielle is also the author for Dairy-Free Gluten-Free Baking Cookbook and Gluten-Free Dairy-Free Cookbook and founder of Delightful Mom Health, a line of high quality health supplements.

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Comments

  1. Joanne says

    March 1, 2016 at 8:04 pm

    These sound delicious! I can’t wait to make them!

    Reply

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Danielle Fahrenkrug | Recipe Developer
Hi, and welcome to Delightful Mom Food! I'm Danielle, the creator of these simple, healthy, gluten-free recipes that are family friendly. Because eating healthy should be delicious and mean you can still enjoy your favorite foods! I am also the founder of Delightful Mom Health, a line of high quality natural health supplements, 3x cookbook author, and certified health and nutrition life coach.
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