Zucchini is the quintessential vegetable to sneak into a baked good. Actually, maybe pumpkin has got the leg up on that one. Let me rephrase, zucchini is the most perfect summer veggie to incorporate into a sweet seasonal treat. While zucchini on it’s own is delicious in a baked good, zucchini and chocolate is as wonderful a combination as pumpkin and chocolate. And, side benefit, you don’t need to rely on buying canned pumpkin puree to get your veggie-filled baking on, just shred up some fresh zucchini and you’re good to go!These incredibly delicious Zucchini Chocolate Chip Cookies might be my favorite cookie creation to date. They are incredibly soft with a crisp exterior and a soft gooey center. But feel free to bake these longer if you like a fully baked cookie. These cookies are made with one whole cup of shredded zucchini that gives the cookies the perfect amount of moisture. And, unlike most zucchini recipes, you don’t need to squeeze out the shreds beforehand! These cookies are sweet but do not feel indulgent, and the lightness from the zucchini is complemented by the glorious pools of melty dark chocolate. I splurged and used Hu Gems, which are my favorite for baking, but truthfully a little pricey. I highly recommend them if you’re looking for a “cleaner” chocolate, they are extremely delicious and paleo-friendly (sweetened with coconut sugar) but I really only bust them out for special baking occasions. Otherwise, my go-to chocolate chip/chunk is Enjoy Life baking chocolates, which are sweetened with cane sugar. Feel free to use your favorite chocolate chips, chunks, or chopped up chocolate bar!The dough comes together in minutes!
And although these cookies are made with better-for-you ingredients, they are so delicious you’d never know the difference! These are paleo-friendly, made with no refined sugars, and happen to be nut free. If you’ve been following my blog for a little while, you may have noticed that my most recent recipes almost all use avocado or olive oil rather than my go-to coconut oil. The reason for this change is that I recently took an at-home gut microbiome test which analyzes your digestion and tells you which foods are beneficial or less tolerated by your body according to your digestive system. For me, a lot of the standard ingredients I would use in my healthified baking came back as foods I should avoid, namely all coconut products and almonds. Which was a hard adjustment at first, but I have really loved the outcome in my baked goods since incorporating these different oils and flours. And, the best part, is that you do not have to wait for the oil to melt and cool as you would with coconut oil. Speaking of which (ahem, rant over, back to these cookies), these cookies whip up F-A-S-T fast! Made in just one bowl and out of the oven in 10 minutes. Yep, that’s 20 minutes from empty mixing bowl to cookie-packed-cooling rack. And if that’s not reason enough to make these, let me assure you, that despite all the fruity goodness to come out of my kitchen this season, these Zucchini Chocolate Chip Cookies are hands down my favorite summer treat!*

*So far this year.

paleo friendly (gluten/grain/dairy free), refined sugar free, nut free

If you make this recipe, please feel free to leave a review or rating down below. And I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

Zucchini Chocolate Chip Cookies

These Zucchini Chocolate Chip Cookies are the ultimate way to incorporate a summer veggie into some baked goodness! Pools of melty chocolate and a so soft and gooey cookie with crispy edges make this cookie the perfect summer produce inspired treat. Made in just one bowl and done in under 20 minutes, these cookies are a major win.

paleo friendly (gluten/grain/dairy free), refined sugar free, nut free

Ingredients

Wet Ingredients

2/3 cup coconut sugar
1/4 cup avocado oil sub olive or coconut oil (melted and cooled)
1/4 cup tahini, well stirred before measuring sub other thin nut/seed butter of choice
1 egg large
1 tsp vanilla

Dry Ingredients

3/4 cup cassava flour
1/4 cup tapioca flour
1 tsp cinnamon
1 tsp baking powder
1/4 tsp sea salt

Additions

1 cup shredded zucchini
1/2 cup chocolate chips or chunks

Instructions

Heat oven to 360 (yep, 360) degrees and prepare baking sheet by lining with parchment paper or a silpat.
In a large bowl cream together the wet ingredients until thick and well incorporated.
Add in the dry ingredients and stir until just mixed, ensuring not to over mix.
Gently stir in the zucchini shreds, not mixing too much so as little moisture is release from the zucchini as possible. Then, fold in the chocolate chips.
Using an cookie scoop, I used a 40 mm (about 1.5 tbsp), place dough balls at least 2 inches apartment on the baking sheet.
Bake cookies for 9-10 minutes or until cookies are golden brown and edges are starting to crisp. Bake for 11-12 minutes if you like a fully baked and firmer cookie.
Let cookies cool on baking sheet for at least 5 minutes before transferring to wire rack to cool completely.
Store at room temperature in an airtight container for 2-3 day. Then move to freezer for longer storage.

Recipe Notes

Nut/Seed Butter Notes: For best results, before adding the tahini, make sure to mix it well in the jar before measuring. The tahini should be thin and drippy. Do not use the compacted paste at the bottom of the jar. And if subbing for another nut/seed butter, choose one that's similarly thin like a natural almond butter that has a good amount of oil at the top.

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