Chocolate Fudge Zucchini Cookies

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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 Β 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!

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!
5 from 2 votes
Cook Time
10 minutes
Servings
18 -20 cookies

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 5 tablespoons unsalted butter
  • 1/2 cup Dutch process cocoa
  • 2/3 cup granulated sugar
  • 1/3 cup packed brown sugar
  • 1/3 cup plain Greek yogurt
  • 1 teaspoon vanilla extract
  • 1/2 cup finely shredded zucchini
  • 1/2 cup semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350Β°. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
  2. 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.
  3. Add flour mixture, stirring until moist. Stir in zucchini and chocolate chips.
  4. 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.
  5. Note-I squeeze the shredded zucchini in a paper towel and pat dry to remove the excess water before using.

If you like these Chocolate Fudge Zucchini Cookies, you might also like:

Maria Lichty

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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CommentsLeave a reply

  1. These look fabulous and I can not wait to try them. On a side note I wanted to mention an ad I saw on another food site. The ad was for Cookies for Cody which is a fundraiser for a very sick 4 year old boy in Texas. The fundraiser is currently going on and looks like an easy way to help out. Just thought you and your readers might like the opportunity to check it out.

    Thanks so much for your wonderful recipes and I have to let you know I LOVE your cookbook.

  2. I imagine the zucchini makes these cookies super moist. My garden is per run with zucchini and it seems that something sweet needs to be baked soon.

  3. I can’t help it- I am a wee bit envious that there is no zucchini in Seattle yet! It has been so dang cold here it just hasn’t grown yet! But I am marking this one for sure- these look so rich and delicious!

  4. After seeing this recipe yesterday, I visited my parents’ house and when my dad showed me all his freshly grown zucchini (they’re all the size of my bicep! CRAZY big!), I knew I had to make these cookies! They were so delicious! My parents didn’t have any yogurt on hand, so I used one egg and they were still great!

  5. Made these today (substituting sour cream for the yogurt since that was what we had), and WOW! My non-vegetable eating 6 & 3 YO sons loved them (and, er, me too)! Moist & full of chocolate goodness. Thanks so much! I’ve been enjoying so many of your recipes since I found you 3 weeks ago!

  6. Made these on Monday to take to my sister-in-law. I was in a no-sugar challenge that day so I took them to my sister-in-law without even trying them. That is sort of against my personal rules, but I know your recipes are tasty so I didn’t feel it was too great of a risk! Tried them Tuesday. NUMMY! Thanks for the recipe!

  7. I love it that you’re obsessed with cookies!!! You’re my kind of gal! Ibhabe a zucchini overage also! Better bookmark this!

  8. Just made these cookies and they’re incredible. Mine weren’t quite as pretty as yours – I could still see some tiny bits of zucchini poking out of the tops of mine, but boy were they delicious. Soft, moist and fudgy. I’ll definitely make these again. It’s a great way to use up extra zucchini and it’s a sneaky way to get a few more veggies into my kids. Thanks for sharing the recipe.

  9. Thanks for all your great zucchini recipes! These look so rich and delicious, and of course the zucchini in them justifies all that chocolate πŸ™‚

  10. I would love to try these. What is dutch-process cocoa? I’ve seen this listed in other recipes and haven’t seen a product with that description in my grocery store. Any help and/or product names for this ingredient would be very helpful.

  11. This recipe is soooo good! Thank you! I doubled the recipe and used 8 T. butter and 2 T. mashed avocado.
    I also used 1/2 c. mini morsels (so they would melt right in) and 1/2 c regular choc chips.
    I then baked some cookies and spread some in a 8″ square pan and made brownies.

  12. 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!

  13. 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 πŸ™‚ Also – this is an easy recipe to double, and the cookies turn out just fine.

  14. 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 πŸ™‚

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

  15. 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!

  16. 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.

  17. 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!!

  18. 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!

  19. 5 stars
    Thank you for this recipe! My whole family loves it. We make it vegan Β by using Earth Balance “butter” and coconut milk yogurt (& vegan chocolate chips) and they are so delicious!

  20. 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?

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