There are so many different ways to use zucchini!
You can grill zucchini, turn it into low carb noodles to serve in pasta dishes, puree it in soups, or add it to your baking to create muffins, breads or cookies! It is an incredibly versatile vegetable that is often available at grocery stores year round, however the months that zucchini is fully in season (in Canada) are July and August.
One of my favourite ways to use zucchini is hiding it into baked goods. If you have kids who like to put up a fight when offered vegetables, getting creative by learning how to bake with vegetables is a perfect way to get a little bit of veggies in them! Beyond using zucchini as a great way to hide vegetables in baked goods, zucchini actually provides a lot of moisture when baked, making it perfect for preventing muffins or breads for example from being too dry.
But here is the thing… I’m a cook at heart, NOT a baker.
The first time I made these, I forgot to squeeze the zucchini before adding it to the dough and that made the cookies way too moist. They tasted delicious, but they were difficult to eat without crumbs falling all over the couch. In my opinion, all cookies should be safe to eat while sitting on the couch..
The second time I made it, I squeezed the shit out of the zucchini before adding it to the dough. Then, the batter was sooo dry it was difficult to even mix together! But I made it work, scooped them onto the cookie sheet and put them in the oven. After 20 seconds I realized I had forgotten to add the coconut oil.. face palm. Anyways, this recipe is tried and true! They are absolutely delicious and I have already done the recipe failing for you. You’re welcome haha
My biggest tip for when baking with zucchini:
My best tip for when baking with zucchini is to squeeze out the excess moisture before adding it to the recipe. Of all the baking recipes I have found on the internet, the ones that never work out for me are the ones that don’t direct you to squeeze out the liquid first. This causes the bread, cookie or muffin to be TOO moist and it often seems “under-baked” or is very crumbly.
How to squeeze out the moisture from a zucchini:
- Grate however much the recipe calls for.
- Transfer grated zucchini in a pile to the center of a clean tea towel (a thick paper towel can work too).
- Bring the 4 corners of the tea towel together and over a kitchen sink, firmly squeeze the towel to drain out the liquid in the zucchini.
- Remove zucchini from the tea towel and use in recipe as directed.
These chocolate chip cookies are perfect for an afternoon snack, quick post workout refuel, served with afternoon tea or enjoyed while curled up on the couch watching a movie.
Reasons why you will love this recipe:
- It is gluten free, dairy free, paleo and vegan!
- It is sweetened with coconut sugar, making it refined sugar free.
- It is low carb compared to other cookies as it uses almond flour and coconut flour.
- It is high fiber.
- Has zucchini in it which is high in antioxidants and nutrients.
If you make this recipe, be sure to let me know in the comments below, and tag me on Instagram or Pinterest @wholisticfoodie and use the hashtag #wholisticfoodie!
- to make a flax egg, take 1 tbsp of ground flax seeds and mix with 3 tbsp of warm water. Let sit for 5 minutes then use in the recipe as directed.
- my favourite chocolate chips to use are Enjoy Life chocolate chips (low in sugar and free of common allergens) or Lily’s chocolate chips (which are sugar free and sweetened with stevia!).
This post contains affiliate links that will direct you to a third party affiliate if you want to make a purchase. Your purchase is appreciated as proceeds support the operations of this website, and is at no additional cost to you. Thanks for your love!
Chocolate Chip Zucchini Cookies
- June 15, 2020
- 30 min
- Print this
- 1 C almond flour
- 1/4 C coconut flour
- 1/4 C coconut sugar
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1 C zucchini, shredded (about half a medium sized zucchini)
- 2 tbsp coconut oil, melted and cooled
- 2 tbsp tahini
- 1 flax egg (see recipe notes)
- 1 tsp vanilla
- 1/3 -1/2 C chocolate chips
- large flake sea salt
- raw cane sugar
- Step 1
- Preheat the oven to 375° and line a baking sheet with parchment paper.
- Step 2
- In a medium sized mixing bowl, stir together the almond flour, coconut flour, coconut sugar, baking soda and sea salt.
- Step 3
- Shred the zucchini using the fine side of a grater until you have 1 cup. Then, using a clean dish towel, firmly squeeze out the excess moisture.
- Step 4
- In a small mixing bowl, whisk together the zucchini, coconut oil, tahini, flax egg and vanilla. Combine the wet and dry ingredients and mix well, then fold in the chocolate chips.
- Step 5
- Scoop the dough into 12 balls and roll the dough balls between your hands to form a smooth ball and arrange on the prepared baking sheet. Using the palm of your hand, gently press the dough down and flatten the dough a little bit.
- Step 6
- Bake for 13 minutes in the oven or until medium brown on the bottom of the cookie. Let cool for at least 5 minutes before transferring to a wire rack to let cool completely. Enjoy!