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
18 -20 cookies


  • 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


  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. 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!

  2. 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!

  3. 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!

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

  5. 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.

  6. 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™‚

  7. 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.

  8. 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.

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