These Zucchini Cookies are soft, cakey and the perfect low carb, keto cookie recipe to use up some extra garden zucchini. They are easy to make in one bowl with almond flour, coconut flour, shredded zucchini and sugar free chocolate. Gluten-free, refined-sugar free with paleo and vegan options.
Updated July 2020
Homemade Zucchini Cookies
Got lots of zucchini growing in your garden? Every year come July and August when zucchini season arrives, we are always looking for creative zucchini recipes to use some of our zucchini bounty.
These Zucchini Cookies bake are the perfect healthy breakfast or afternoon snack. They bake up incredibly soft, cakey and are perfect if you’re looking for a low carb, keto, sugar free, paleo cookie.
Plus they are the perfect way to sneak in some extra veggies into your diet – especially if you have little ones.
My kiddos LOVE these paleo zucchini cookies so much and can’t even tell that they are made without any whole wheat flour or all purpose flour.
Looking for more baked goods or zucchini desserts to use up some of the farmer’s market or grocery store zucchini you bought? Check out our paleo Zucchini Muffins, Zucchini Bread, Zucchini Cake and Double Chocolate Zucchini Bread.
Why we love this recipe
- An easy one bowl recipe
- Healthy zucchini cookies made with wholesome and simple pantry ingredients
- Grain-free, gluten-free, refined-sugar free, low carb and keto-friendly with paleo and vegan options.
Ingredients you need to make keto zucchini cookies
Most homemade zucchini cookie recipes call for a combination of all purpose flour, whole wheat flour, sugar or cream cheese frosting. Since we are trying to keep these chocolate chip zucchini cookies healthy, we are using:
- Grated zucchini – use a box grater to shred your zucchini finely, then remove all excess liquid from it to avoid soggy cookies.
Egg – room temperature – helps to give the cookie structure and bind all the ingredients together. Try using a flax egg to make these zucchini cookies (vegan).
- Grass-fed butter (my preferred choice for best taste & texture) but can also sub Ghee (second choice) OR coconut oil (third choice) for dairy-free or vegan zucchini cookies)
- Vanilla extract: bring out the flavors from all the other ingredients
- Almond Flour: Be sure to use superfine blanched almond flour and not almond meal. Almond flour is the main nut flour providing most of the bulk. Measure properly using the spoon and level method.
- Coconut flour: This gluten free flour provides structure to the cookies and absorbs moisture so be sure to fluff it out before measuring. When combined with almond flour, it balances out the flavor of gluten free cookies.
- Golden monk fruit sweetener: a low-glycemic sugar-free sweetener that resembles the taste and texture of brown sugar but is keto-friendly, diabetic-friendly and paleo friendly. I have not tested this recipe using any other low carb sweetener, but if you don’t have golden monk fruit sweetener I’d love you may try adjusting the ratios using SWERVE, erythritol or baking stevia. And if you are not low carb, coconut sugar or brown sugar would work as well
- Baking Soda: leavening agent that helps the cookies rise and give them structure
- Coarsely Chopped Keto Chocolate or Sugar Free Chocolate Chips – Lily’s is the brand we use
- Cinnamon and salt – helps bring out the flavors and makes these one bowl keto chocolate chip cookies delicious
How to make Zucchini Cookies
The best part about these chocolate chip zucchini cookies is how easily they come together without having to use a mixer. Just one bowl, a box grater and a cookie scoop helps to evenly portion out the dough. A fun baking project that even the kiddos can help out with.
They are also completely flourless, refined sugar free with some chocolate chunks for good measure. The chocolate adds that extra sweetness that makes these keto zucchini cookies taste amazing!
- COMBINE SWEETENER AND WET INGREDIENTS: Beat the eggs then add the ghee, sweetener and vanilla.
- ADD DRY INGREDIENTS: Stir in the almond flour, coconut flour, baking soda and cinnamon.
- ADD ZUCCHINI AND CHOCOLATE: Fold in zucchini and chopped keto chocolate or sugar free chocolate chips.
- SHAPE DOUGH: Use a small cookie scoop to drop dough onto a baking sheet.
- FLATTEN COOKIES: These cookies DO not spread at all while they’re baking so you’re going to have to gently flatten the dough with your palm or the bottom of a small glass.
- BAKE: Bake for about 11-13 minutes at 350 F or until slightly golden.
- COOL: Allow to cool for 10 minutes before transferring to a wire rack.
- Leave out the walnuts or swap with any chopped nuts
- Top with dairy-free cream cheese frosting
- Add in some chopped dried fruit: cranberries or raisins would both work
- Adding just 1/4 tsp Xanthan gum: according to this article, xanthan gum provides elasticity and stickiness to gluten free doughs and batters. It acts as the binding agent for the flour, helps hold onto some moisture, and helps give the baked good some structure.
- Golden monk fruit sweetener: you can swap with any other granulated sweetener, coconut sugar, maple sugar to keep these zucchini cookies paleo. If not low carb or paleo, you can use brown sugar
- Egg: I have not tried but use ONE flax egg or chia egg to make these zucchini cookies vegan
- Chocolate chips: Leave out or add dried fruit instead
- Almond flour: To keep these cookies nut free, you can also grind some old-fashioned rolled oats into oat flour (if not paleo) to make zucchini oatmeal cookies.
Can you freeze Zucchini Cookies
Yes, absolutely! I always make a double batch of these zucchini breakfast cookies since they are perfect for making ahead and they’re freezer friendly!
How to freeze Paleo Zucchini Cookies
Once the muffins are cooled, place them on a baking sheet and freeze for 15 minutes or until hard. Transfer to a freezer bag and freeze for up to 3 months. Thaw at room temperature or in the microwave.
How to store Keto Zucchini Cookies
Store leftovers in a covered container or a clear zip-lock bag to enjoy throughout the week. Then when you’re craving a warm and gooey cookie, just pop one in the microwave for about 7 seconds and they’re the perfect texture.
More zucchini recipes you might like:
Cheesy Zucchini Fritters
These Zucchini Cookies are soft, tender and the perfect low carb keto cookie recipe to use up that garden zucchini. They are made with almond flour, coconut flour, shredded zucchini and sugar free chocolate.
- 1 large egg , room temperature
- 1/4 cup ghee , softened (OR can use softened grass-fed butter (my first choice for best taste and texture) OR refined coconut oil for dairy-free
- 1/2 cup golden monk fruit sweetener (I have not tried this recipe with SWERVE or STEVIA so can't speak to the results if you use those) OR coconut sugar for paleo
- 1 1/2 teaspoons vanilla extract
- 1/2 cup finely grated zucchini , be sure to squeeze out as much water as possible after measuring
- 1 cup super fine blanched almond flour
- 2 tablespoons coconut flour
- 2/3 teaspoon baking soda
- 1 teaspoon cinnamon
- 3 oz dairy-free sugar free chocolate , coarsely chopped (we like Lily's Sweets or Hu's Kitchen Gems for paleo)
- Coarse sea salt , for sprinkling (optional)
- Preheat oven to 350 degrees F.
In a large bowl, beat egg then whisk in softened ghee, sweetener and vanilla extract. Add the grated zucchini and mix until combined.
Stir in the almond flour, coconut flour, baking soda and cinnamon until combined.
Fold in chopped chocolate.
Use a small cookie scoop to drop dough onto ungreased baking sheet. The cookies do NOT spread much so gently flatten the dough with your hand or the bottom of a small glass.
Bake for 11-14 minutes, or until edges are slightly golden brown. Allow to cool on cookie sheet for 10 minutes before transferring to a wire rack to finishing cooling. Sprinkle with optional sea salt.