Chocolate Fudge Zucchini Cookies

By Maria Lichty

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We don’t have a garden this year, but that doesn’t mean our kitchen counters are not covered with zucchini. Luckily, we have neighbors and friends who happily share. I love zucchini and always welcome it with open arms.

Over the weekend, I put the zucchini to good use by baking cookies. Don’t act surprised, you had to see that one coming. You know I am obsessed with cookies! I’ve made zucchini cookies before, but not chocolate zucchini cookies. Chocolate lovers turn on your ovens because these Chocolate Fudge Zucchini Cookies are terrific with a capitol T!

Now, if you are thinking zucchini shouldn’t belong in a cookie, think again. The zucchini is hidden by the rich chocolate flavor. These cookies are super fudgy-they remind me of a decadent  brownie, but in cookie form.

The cookies are soft and moist with a cake like texture-thanks to the zucchini and Greek yogurt. Yep, I added Greek yogurt to the cookies, again, you won’t be able to tell it’s there! The Dutch process cocoa and chocolate chips give these cookies an intense chocolate flavor. You will be begging for a glass of milk…and another cookie!

Don’t let your zucchini go to waste, whip up a batch of Chocolate Fudge Zucchini Cookies! If you are looking for other zucchini recipes, check out these 35 Zucchini Recipes. Lots of ideas to help you use up that garden zucchini!

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Chocolate Fudge Zucchini Cookies

These Chocolate Fudge Zucchini Cookies are a great way to use up your garden zucchini! Chocolate fans will love these cookies!
4.50 from 6 votes



  • Preheat oven to 350°. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
  • In a medium bowl, whisk together flour, baking soda, and salt; set aside. Melt butter in a large saucepan over medium heat. Remove from heat; stir in cocoa powder and sugars. The mixture will be thick and resemble sand-that's ok. Add the yogurt and vanilla extract. Stir until smooth.
  • Add flour mixture, stirring until moist. Stir in zucchini and chocolate chips.
  • Drop by level tablespoons 2 inches apart onto prepared baking sheets. Bake for 10 minutes or until almost set. Cool on baking sheet for 2-3 minutes or until cookies are firm. Remove cookies from sheet and cool completely on wire racks.
  • Note-I squeeze the shredded zucchini in a paper towel and pat dry to remove the excess water before using.

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I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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4.50 from 6 votes (3 ratings without comment)

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  1. These are actually incredible. They taste like two-bite brownies but better. I just made them for the second time in the last few weeks and they always disappear in no time. Thank you for sharing!

  2. These cookies are amazing. I have made them twice now and my family loves them. I originally tried the recipe because we had 6lbs of zucchini, and my husband was tired of it stuffed and sauteed. Now I making them just because! Thanks for sharing 🙂 Also – this is an easy recipe to double, and the cookies turn out just fine.

  3. Just came across your site while looking for a cookie recipe using zucchini, and tried this one for the first time — it’s a 5-Star YUM from me!!! I have to qualify the rating, though, by confessing I made a mistake during assembly and left out a key ingredient — THE ZUCCHINI!!! Why must husbands distract us when we’re trying something new??? xP

    Since the cookie itself is simply STELLAR, I’ll try the recipe again in the next few days and INCLUDE the zucchini. I suspect it may add just the touch of moisture I felt was missing when I added in the flour mixture, chips, and chopped nuts (my own addition 🙂

    Thanks so much for posting this. Zucchini (when used) ROCKS!!!!!

  4. I am most recently discovering my love for baking and cooking… I love your website! My question is…. I thought you are not able to use a Dutch process cocoa with recipes that call for baking soda..? I used Hershey’s unsweetened natural cocoa and the cookies were great! The only difference was they were domed shaped! Do you have any insight? Thanks for your expertise!

  5. It’s nearly impossible to find knowledgeable people in this particular subject, but you seem like you know what you’re talking about!

  6. Since all the other recipes I have tried from your site were so good, I decided to look through your cookie recipes….and came up this recipe just in time…as my garden is overflowing with zucchini.

    Totally different way to make cookies but they are so good…just like brownies. I have made them twice now, and always double the recipe. I use my large OXO scoop, which I think is about 2 Tbsp? and get 24 large cookies. I increase the baking time by about 4 to 5 minutes and they turn our perfectly.

    Thx for yet another great recipe.

  7. A friend made these and used during a fund raiser for our church. Loved so much had to make a donation for a second plate and THEN ask for the recipe!!

  8. 5 stars
    My daughters and I just made these yesterday. I just love how soft and fudgy they turned out, and that the batter didn’t even require a mixer to put together, either. Great recipe, and thank you!

  9. 5 stars
    Thank you for this recipe! My whole family loves it. We make it vegan  by using Earth Balance “butter” and coconut milk yogurt (& vegan chocolate chips) and they are so delicious!

  10. I made these cookies today. They are very delicious. One question tho. Mine weren’t flat like yours. Are you supposed to press them down after scooping them on the cookie sheet?

  11. Hello, I am a bit confused… how many grams equals one cup? Is it the standard 1 cup = 240 g? Thanks a lot!

  12. 5 stars
    I just made these today because my sister asked for them. They are our favorite. I use a lot of your recipes and love them all!!

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