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a front view of broken zucchini chocolate chip cookies on its stack.

Zucchini Chocolate Chip Cookies

Soft, chewy yet crispy Zucchini Chocolate Chip Cookies are absolutely mouthwatering. Its made oil free and sugar free for a healthier treat with the same comforting flavors. It’s a perfect after school snack or a dessert for all ages.
Course Dessert
Cuisine American
Keyword vegan zucchini chocolate chip cookies, zucchini chocolate chip cookies recipe, zucchini chocolate cookies
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 20
Calories 155kcal
Author Gunjan



  • Grind zucchini in a food processor or grate it manually. Now, place a kitchen towel on a flat plate or a cutting board. Spoon out crushed/grated zucchini on it and spread it. Place another kitchen towel on it and blot it as much as possible. Once the towels get very wet replace them with another set and blot as much as possible. Remove the kitchen towels and keep zucchini aside.
    grated and blotted vegetable.
  • Preheat oven at 350-degree Fahrenheit and place a parchment paper on a large cookie sheet. You may grease it if desired or skip greasing for absolutely oil free option. In a large mixing bowl combine almond flour, baking powder and salt.  Mix it and keep it aside.
    dry ingredients.
  • Now, in a blender combined milk, drained dates, banana, vanilla extract. Blend it smooth.
  • Now, pour the blended ingredients into the almond flour mixture and whip it well with a spatula.
    mixing wet and dry ingredients.
  • Now add zucchini and mix again. Immediately toss in chocolate chips and mix again.
  • With the help of a cookie scoop place the cookies on the prepared cookie sheet with ¼ inch gap between each to allow them to spread. With the back of small bowl press the cookies gently from the center slightly to shape it a bit. (They spread while baking).
  • Place the cookie sheet in the middle rack of the oven and bake it for 45 minutes or until golden brown in color. Turn it off and take it out. These will be soft and tender at this stage.  Let it cool to room temperature for these to become crispy. Enjoy!
    fresh baked zucchini chocolate chip cookies


  • Refrigerate the leftovers in an air tight container. Simply toast it in a toaster oven for 1-2 minutes. Let it cool for 30 seconds to get the same crispy cookies. You may however, enjoy it directly from the fridge for softer cakey cookies.
  • For small sized and softer cookies, you may simply scoop the batter with the cookie scoop on the cookie sheet and bake it without pressing. These will take their own shape. Bake it for 45 minutes. These will be softer and less crispy though. But still tastes amazing.
  • 2 medium sized zucchinis approximately measure upto 2 cups grated zucchini. Make sure to blot it well with kitchen towels to avoid extra moisture in the batter.
  • If you want to substitute banana then you may either add 1 tbsp. brown sugar or increase 1/4 cup dates making it 1 1/4 cups dates. 
  • This recipe makes about 18-20 cookies depending on the size of your cookie scoop. The serving size is 1 cookie per person.


Calories: 155kcal | Carbohydrates: 18g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Sodium: 59mg | Potassium: 41mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg