These Chocolate Zucchini Cookies are a soft brownie like cookie that has cocoa powder, chocolate chips, and white chocolate chips in the batter for a triple chocolate cookie that is full of deliciousness! These cookies are moist and fudge like and are absolutely delicious with a glass of milk!

Stack of 3 chocolate zucchini cookies with white chocolate with more cookies in the background

Zucchini Is For Cookies 

When your garden is overflowing with zucchini, you come with with as many ways as possible to use it up! Zucchini is great for sweet and savory recipes. 

Zucchini works similar to bananas and applesauce in baked goods. It adds texture and moistness and bulks up cookies, cakes, breads, and more. It has a very mild flavor, making it easy to pair with warm spices and chocolate.

Zucchini also works great as an apple replacement. My mom would make a mock apple pie with zucchini. Once peeled and baked with the rest of the pie ingredients, you would never know it was zucchini! My friend Carlee has an Almost Apple Pie recipe you might want to try! 

Shredded Zucchini in a box shredder on a wooden cutting board

What You Need To Make Zucchini Chocolate Cookies

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* This is not a complete list, please refer to the recipe card for full recipe and amounts

Bread Flour – I use bread flour for almost all of my baking. I like the texture of baked goods with it, and these cookies come out cakey and fudge like with the bread flour.

Dutch Process Cocoa Powder – I love the deep dark fudgy flavor and texture when I use this product.

Unsweetened Chocolate – this is the solid chocolate bar, it will be melted before using.

White Chocolate Chips – I prefer this brand. White chocolate can be waxy and for this reason will only use a good quality white chocolate.

chocolate zucchini cookies cooling on a rack

Tips And Substitutions

  • Always pre-shred, salt, and drain the zucchini first. This removes excess moisture from the zucchini and prevents the baked good from being soggy.
  • Try to use small to medium sized zucchini (no bigger than 6 inches long). The large the zucchini gets, the more likely it will be bitter. 
  • If the zucchini has large seeds, remove the seeds before shredding.
  • Substitute 1 cup shredded apple for the zucchini.
  • Substitute semi-sweet chocolate chips for the white chocolate.
melting unsweetened chocolate

Other Sweet Zucchini Recipes To Try

Chocolate Chip Zucchini Muffins

Chocolate Zucchini Bread

Brown Sugar Zapple Crisp

Chocolate Zucchini Cake Roll

Chocolate Banana Zucchini Muffins

Zucchini Spice Cookies

*If you mad these Chocolate Zucchini Cookies, please give them a star rating*

Chocolate Zucchini Cookies with White Chocolate
Yield: 30

Chocolate Zucchini Cookies with White Chocolate

Prep Time: 10 minutes
Cook Time: 13 minutes
Total Time: 23 minutes

Chocolate cookies with a brownie fudge like texture studded with white chocolate chips.

Ingredients

  • 2 cups bread flour
  • 1/4 cup dutch process cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 1/4 cup granulated sugar
  • 1/2 cup packed dark brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 ounces unsweetened chocolate
  • 1 cup shredded and drained zucchini
  • 1 cup white chocolate chips

Instructions

  1. Preheat the oven to 350 degrees. In a small mixing bowl, combine the flour, cocoa powder, baking soda, and salt. Set aside. whisking together the dry ingredients
  2. Add the butter, granulated sugar, and brown sugar to a large mixing bowl. Using a hand mixer, cream together the butter and sugars for 2 minutes, or until creamy and smooth.
  3. Add the vanilla extract and the egg to the butter mixture and mix for 2 minutes, or until creamy and smooth. Stir in the zucchini. Set aside. adding egg and vanilla to butter mixture
  4. Melt the unsweetened chocolate In a medium sized microwave safe bowl, doing so in 30 second intervals until the chocolate is smooth and creamy. melting unsweetened chocolate
  5. Add the melted chocolate to the wet batter and stir to combine.
  6. Stir in the flour mixture and stir until the flour is just incorporated into the cookie dough.
  7. Add the white chocolate chips and stir until evenly distributed. adding white chocolate chips
  8. Portion the cookie dough by 1 tablespoon sized portions onto a parchment lined cookie sheet. scooping cookie dough out of mixing bowl
  9. Bake for 13 minutes, or until cookies no longer look wet and bounce back when lightly touched. Cool and store in an airtight container. cookies on cooling rack

Notes

Tips And Substitutions

  • Always pre-shred, salt, and drain the zucchini first. This removes excess moisture from the zucchini and prevents the baked good from being soggy.
  • Try to use small to medium sized zucchini (no bigger than 6 inches long). The large the zucchini gets, the more likely it will be bitter. 
  • If the zucchini has large seeds, remove the seeds before shredding.
  • Substitute 1 cup shredded apple for the zucchini.
  • Substitute semi-sweet chocolate chips for the white chocolate.

Nutrition Information

Yield

30

Serving Size

1

Amount Per Serving Calories 127Total Fat 6gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 2gCholesterol 16mgSodium 111mgCarbohydrates 16gFiber 1gSugar 8gProtein 2g

Nutrition information is provided as a courtesy but will vary depending on the specific brands of ingredients you use. Please consult with your doctor regarding specific health needs.

About the Author: Shelby Law Ruttan

Honeybunch Hunts is a website dedicated to Hunting, Homesteading and Harvesting. Written by Shelby Law Ruttan, author and owner of Grumpy’s Honeybunch, she (Honeybunch) and Phil (Grumpy) have come together in a joint effort to share their knowledge and experience from the woods, to the garden, to the table.

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Shelby I'm Shelby, author of Honeybunch Hunts. I love hunting, homesteading, and harvesting and am sharing my experiences and recipes with you! I hope you will join my journey and find something you will love! Honeybunch Hunts is a website dedicated to Hunting, Homesteading and... read more

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