Zucchini Cocolate Chip Cookie

Zucchini Chocolate Chip Cookie

I’ve been wanting to try these cookies for awhile and now that summer squash season is upon us, it seemed like a good excuse to head for the kitchen.

This recipe is inspired by one I found in my copy of “Animal, Vegetable, Miracle.”  I’ve taken just one bite of the cookie, and it’s good but seems to be lacking something.  The next time I make these, I will further modify the recipe and post the results here.  One thing I will definitely do is to add some chopped toasted pecans, it will add a crunch and just a slight bitterness from the skin.

Zucchini Chocolate Chip Cookie

A look inside of the Zucchini Chocolate Chip Cookie

Looking at the inside of the cookie, you can see that it has a cake-like texture.

Here’s the recipe…

Zucchini Chocolate Chip Cookies

  • 1/2 Cup Extra Virgin Coconut Oil
  • 1/2 Cup Dehydrated Sugar Cane Juice (Rapadura sugar or Sucanat)
  • 1/3 Cup Honey
  • 1 Large Egg
  • 1 Tbsp Pure Vanilla Extract
  • 140 Grams (1 Cup) Unbleached All-Purpose Flour
  • 150 Grams (1 Cup) Whole Wheat Flour
  • 1/2 Tsp Baking Soda
  • 1/4 Tsp sea salt
  • 1/2 Tsp Cinnamon
  • 1/4 Tsp Nutmeg
  • 1 Cup Zucchini, finely grated
  • 12 oz Dark Chocolate Chips

Preheat oven to 350 degrees F.

Cream coconut oil and sugar until it resembles wet sand.  Add honey, mix until combined.  Add the egg and mix until emulsified, then add the vanilla extract.

Combine the flours, baking soda, salt, cinnamon, and nutmeg in a separate bowl.  Whisk to evenly distribute the ingredients.  Add to the wet ingredients and stir just until combined, scraping the bottom of the bowl.  Add the zucchini and chocolate chips and mix just untl distributed, scraping the bottom of the bowl.

Scoop onto baking sheets that are greased or lined with parchment paper.  Bake 10 -14 minutes.  Makes about 24 cookies. (I use a fairly large scoop, so it made 20 cookies.)