Alright, so we got this giant organic zucchini at a local farmers market for $1. Once I got over that excitement [Yes, these are the things I get pumped about] I searched for inspiration on what to make. My first recipe with this monster was soft and chewy chocolate “cookies”.
Like all of our recipes, these cookies are refined sugar free, dairy free, and oil free. I sweetened these beauties with 2 ripe bananas, medjool dates, and an apple, so there is no room [or want] for refined, processed granulated sugar. Using parchment paper on a cookie sheet means no oil needed! Win.
Some say you should discard the seeds when zucchinis get this big because they “are bitter and don’t taste good”… but I’m a little daredevil and I kept the seeds… and the skin too. I am glad I did, because they are delicious + no nutrients are lost! This recipe uses 2 cups finely shredded zucchini, so I only used about 1/5 of the vegetable.
What a good buy. Thank you, farmers market!
- 2 cups finely shredded zucchini
- 2 ripe bananas
- 5 dates
- 1 medium apple
- ¼ teaspoon vanilla extract
- 1½ cup whole rolled oats
- 1 cup almonds, finely ground
- ¼ cup ground flax seed
- ¼ cup raw cacao power
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- Combine dry ingredients in a bowl and mix.
- Shred zucchini.
- Grind almonds into a meal.
- Combine bananas, dates, apple in a high powered food processor and blend until smooth.
- Add all ingredients to the dry mix and stir until well mixed.
- Using a spoon or small ice cream scoop, place spoonful on parchment paper on a cookie sheet, and press to flatten just a little.
- Bake on 400* degrees for 30 minutes.
- Allow to cool.
- Store in the fridge in an air tight container.
I’ve just been given a stack of zucchini and have been hunting around for a bread or muffin or cookie or SOMETHING I can bake to use them…. I love baking, I love getting veges into the kids…… oh, and we’re nutritarian…. so ticking all those boxes can be quite hard but then I found your recipe!!! Thanks xx
Yay! Awesome. 🙂
Is 400 deg. the correct temperature?
Yes! 🙂
These are delicious!!! Good chocolate flavor and just the right amount of sweetness!
Glad you love them, Christina!
Would there be a substitute for the almonds? I don’t use nuts. Thanks!
Hi Deborah! How about seeds? You can substitute sunflower seeds or hemp seeds. Shredded coconut would be an option too.
Hi. Can you elaborate on the shredding of the zucchini? Can I put it through a food processor (or Vitamix) or do I need to use a box grater or a mandoline? Thx
PS – found you on the Marbas podcast. Your story is awesome!
Yes, a food processor is fine! 🙂
Thank you for the recipe! I used coconut flour 3/4 cup instead if almond meal and it turned out well.
Yay, so glad you love them. Great substitution! 🙂
Is there a gluten-free sub for the oats?
Oats are naturally gluten-free. You can find brands that are not cross-contaminated. 🙂