*Disclaimer: This recipe post is written as part of a one-day menu developed for the #SweetSpotChallenge in partnership with the Canadian Sugar Institute and its team of Registered Dietitians. The author has received compensation for her time to create and share this recipe. All thoughts and opinions expressed in this post are those of the author and are not influenced by the Canadian Sugar Institute.
About the recipe
I love zucchini bread, especially when it’s double chocolate zucchini bread. Zucchini makes it so moist (yes, I said it) and fudgy! I wanted to make this classic in cookie form for easier transportation.
If you don’t remember, I took part in the Sweet Spot Workshop hosted by the Canadian Sugar Institute, with Chef Claire Tansey – check out my blog post about my experience if you haven’t already! The workshop inspired me to take the challenge on my own and share with you my own What I eat in a day while taking part in the #SweetSpotChallenge, in partnership with the Canadian Sugar Institute. I plan on including one of these double chocolate zucchini cookies as a snack that day!Jump to Recipe
As a Dietitian, people often think I try to sneak in fruits and vegetables everywhere. Not true! Yes, I love my veggies, but I also love sweets. These double chocolate zucchini cookies are the perfect mix of both!
Is it an added bonus here, that this recipe includes a vegetable? Yes! But the main reason why the zucchini there is because it adds so much moisture to these cookies, making them gooey and decadent. The coconut oil also helps these cookies to be soft and chewy.
These cookies are also packed with dark chocolate chunks, for some sweetness and richness. I also added coffee to enhance all those chocolate flavours.
This recipe is pretty straight forward, with a bowl with the wet ingredients another one with the dry ingredients.
After grating the zucchini, drain all the water from it by squeezing it into a towel.
You also may notice the coconut oil might solidify in the bowl with the wet ingredients. This is because coconut oil solidifies in cold temperatures. The cold zucchini, applesauce and egg making it a cold environment. Don’t worry, the coconut oil will be evenly distributed when mixing the dry and wet ingredients together.
When adding the dry ingredients to the wet mixture, add them ⅓ at the time, and using a sift. Make sure they are well incorporated by mixing with a wooden spoon before adding more. Then, add your chocolate chunks.
To portion them out, I use a 2-inch ice cream scoop. I add more chocolate chunks on top of the cookies. This also flattens them out a little bit.Jump to Recipe
How to store
I store these cookies in an air-tight container, in the fridge or on the counter. You could also make these in advance, portion them, freeze them and cook them as needed.
Double Chocolate Zucchini Cookies
- ¾ cup unbleached all-purpose flour
- ½ cup whole wheat flour
- ½ cup cocoa powder
- ½ cup sugar
- ½ tsp baking soda
- ½ tsp salt
- 1 large egg
- ½ cup coconut oil melted
- 2 tbsp coffee brewed
- 1 tbsp vanilla extract
- ¼ cup unsweetened applesauce
- 1 cup zucchini grated and drained
- ½ cup semi-sweet chocolate chunks
- Preheat oven to 350°F and line baking sheet.
- In a small bowl whisk together the dry ingredients.
- In a large bowl, mix the wet ingredients until combined.
- Sift in the dry ingredients, ⅓ of the mix at the time, and mix with a wooden spoon, until combined.
- Fold in the chocolate chunks.
- Scoop the cookies on the lined baking sheet using a 2-in cookie scoop. Add more chocolate chunks on top of each cookie to flatten them out.
- Bake for 12 minutes at 350°F. Let cool for 10 minutes before transferring to a baking rack.