Coconut Oil Double Chocolate Zucchini Cookies

Coconut Oil Double Chocolate Zucchini Cookies
Jump to Recipe


TheseĀ Coconut Oil Double Chocolate Zucchini Cookies are, hands down, my favorite cookie. I make these ALL THE TIME. I stumbled across this recipe from Boys Ahoy a few years ago, and I just had to make them. Not only is it a good way to use up zucchini (I suppose I could’ve put it into a salad… ;)), but the cookies themselves are so fudgy and moist, that you would swear you were eating a piece of cake. They are that good! These cookies are also a great way to trick your kids (and some stubborn adults!) into eating vegetables šŸ˜‰

Share your creations with me by posting a photo on my Facebook page, share it on Instagram, share it on Twitter, or save it to Pinterest with the tag #thepanickedfoodie.

Coconut oil double chocolate zucchini cookies on a black cooling rack on a picnic table. In the background is a zucchini and a pile of brown sugar. Sprinkles of flour, zucchini shreds, and chocolate chips are in the foreground.
4.8 from 5 votes

Coconut Oil Double Chocolate Zucchini Cookies

These cookies are my absolute FAVORITE. They are soft and fluffy, almost like a piece of chocolate cake!

Course Cookies
Cuisine American
Keyword zucchini, zucchini cookies, zucchini recipes
Prep Time 10 minutes
Cook Time 32 minutes
Total Time 42 minutes
Servings 42 cookies
Calories 88 kcal
Author The Panicked Foodie


  • 1 cup finely grated zucchini (squeeze out excess water)
  • 1 cup unpacked light brown sugar
  • 1 teaspoon baking soda
  • 1/2 cup coconut oil, solid
  • 1 egg
  • 1 1/4 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon cinnamon
  • 2 tablespoons cocoa powder
  • 1/2 teaspoon Kosher salt
  • 3/4 cup chocolate chips of your choice


  1. Preheat oven to 375F. Grease baking sheet (I used Crisco).

  2. In a large bowl, mix zucchini, brown sugar, baking soda, and coconut oil with an electric mixer until just combined.

  3. Beat in egg and vanilla.

  4. In a smaller bowl, mix flour, cinnamon, salt, and cocoa powder together. Slowly add to wet mixture, stirring after each addition. Stir in chocolate chips.

  5. Use a tablespoon cookie scoop to scoop mixture onto baking sheet. Bake for 6-8 minutes.

Recipe Notes

Whenever I make any zucchini cookie, I generally grate the entire zucchini, use what I need, and then store leftovers in the freezer for future use.

Credit: Recipe from Boys Ahoy.

Coconut Oil Double Chocolate Zucchini Cookies

9 thoughts on “Coconut Oil Double Chocolate Zucchini Cookies”

  • I have never tried making cooking with zucchini in them. This looks like a good recipe to try and a perfect way to “hide” veggies from a picky eater. I will try your recipe and send some to my sister. Her kids are really picky eaters!

  • I am definitely going to try these! You’ve got all my loves right here! Coconut Oil, chocolate, and COOKIES! You can’t go wrong with this. Adding zucchini makes them so moist – but I’ve never tried baking with the coconut oil. Can’t wait to try!

  • I love chocolate cookies in general. However two ingredients that you have used in your recipe have excited me into wanting to try your version. Those are the Zuccini’s and the coconut oil. I love both these foods and the description in the recipe is super interesting. Great looking recipe!

  • Yup, i’m defenitly one of those adults that needs tricking into eating their vegetables.
    As a life long veggie hater, I have to say those look amazing! Thanks for sharing, and will probably try them out!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.