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These vegan double chocolate zucchini cookies are so dang delicious. Not only are they the perfect way to hide vegetables into delicious food for the picky eaters, but they are so easy-to-make and delicious. You’d never know there was zucchini in them.
Maria Koutsogiannia
Maria is the creator of FoodByMaria and your go-to Greek food expert for cozy, flavor-packed recipes. Inspired by her Mediterranean roots, she brings traditional Greek flavors, feel-good ingredients, and a whole lot of joy to everyday cooking.
Why you’ll love these chocolate zucchini cookies:
- Easy-to-make
- Make it less than 25 minutes
- An extra serving of veggies (and you won’t even notice)
- Vegan-friendly
How do you make chocolate zucchini cookies?
I told you these are easy and quick to make and I do not lie. This vegan cookies recipe is so great for a quick snack and to cure that sweet tooth. Here’s how you make them:
- To a large mixing bowl, combine the butter and sugar using a hang mixer or whisk. Once combined, add the vanilla and egg replacement. Mix or whisk till well combined
- In a separate, medium-sized bowl, combine the flour, cocoa powder, baking soda and salt. Stir till combined
- Add half of the dry mixture to the wet mixture and fold/stir together using a spatula
- Add in the remainder of the dry mixture and fold/ stir together. Once combined, add in the chocolate chips and zucchini. Mix till combined
- Preheat oven to 350F and live two baking sheets with parchment
- Using a 1 tbsp. cookie scoop, begin scooping out the cookie dough and placing them on the baking sheet leaving 2 inches between each cookie
- Bake for 11 minutes
- Remove from the oven and cool on the baking sheet for 5 minutes before cooling completely on a baking rack
- Enjoy!
What is the best plant butter?
Finding a great plant butter that’s versatile (you can melt, spread, bake with, etc.) can be hard. I like to use Califia Farms Plant Butter. What’s great about this plant butter is that it’s made from REAL food like cashews, tiger nuts (which are super high in fiber), nutritional yeast, avocado oil or olive oil, BUT you get that creamy butter-like taste that melts, spreads, and cooks or bakes well. These products stay clear from palm and canola oils and provide that yummy taste you’ll love with the use of whole foods, versus just fat like regular non-vegan butter.
What is your favorite way to cook with zucchini? Share below in the comments.
Other cookie recipes you’ll love:
- Granola Chocolate Chip Cookies
- Chewy Sunbutter Cookies
- Vegan Sugar Cookies
- Vegan Ginger Snap Cookies
Want even more amazing cookies? Check out my recipes for the best chewy Sunbutter Cookies and my ever popular Vegan Protein Cookies.
For more eBooks:
If you want more deliciousness at the click of your finger, be sure to check out FoodByMaria’s Newest Mini Cookbooks. Limited time offer of 3 for $20USD.
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Ingredients
- ¾ cup Califia Plant Butter, melted
- 1 ¼ cup brown sugar
- 1 egg replacement
- 1 tsp vanilla
- 1 ¼ cup all-purpose flour
- ½ cup cocoa powder
- ¾ teaspoon baking soda
- 1/ tsp salt
- 1 cup vegan semi-sweet or dark chocolate chips
- 1 cup grated zucchini
Instructions
Start Cooking- To a large mixing bowl, combine the butter and sugar using a hang mixer or whisk. Once combined, add the vanilla and egg replacement. Mix or whisk till well combined.
- In a separate, medium-sized bowl, combine the flour, cocoa powder, baking soda and salt. Stir till combined.
- Add half of the dry mixture to the wet mixture and fold/stir together using a spatula. Add in the remainder of the dry mixture and fold/ stir together. Once combined, add in the chocolate chips and zucchini. Mix till combined.
- OPTIONAL: let sit in the fridge for 1 hour before baking.
- Preheat oven to 350F and live two baking sheets with parchment.
- Using a 1 tbsp. cookie scoop, begin scooping out the cookie dough and placing them on the baking sheet leaving 2 inches between each cookie.
- Bake for 11 minutes. Remove from the oven and cool on the baking sheet for 5 minutes before cooling completely on a baking rack.
- Enjoy!
12 people are discussing this recipe. Join in
SOOO GOOD LOOKING
Looks Tasty! Can’t wait to try baking them!
thanks anna
Wonderful recipe
I agree
Thank you, Julie!
Easy, simple, healthy and adaptable!
I needed to adapt my recipe to yours Maria – only due to availability ❤️
I didn’t have brown sugar so I used 1/3 coconut sugar, 1/3 honey and 1/3 maple syrup. I also used an egg instead of flax. I opted for 1 cup of flour instead of and extra 1/2 – only because the batter seemed thick enough. But in the extra is necessary. Yum! Exactly what I felt like this morning. The answer to my zucchini chocolate obsession cravings xx
Thank you so much for the love, Stacey!
This cookie looks delicious!
Thank you so much, Jenny!
Love baking with zucchini. These look delicious.
Thank you Lauren! I love this recipe!