Protein Coconut Zucchini Cookies with Chocolate Chunks

Protein Coconut Zucchini Cookies with Chocolate Chunks are a delicious way to use those fresh summer zucchinis.

I have a tasty concoction for you to make with all that summer zucchini this weekend!

Chocolate Chunk Coconut Zucchini Cookies | Britt's Blurbs

Unless your zucchini plants got attacked by squash bugs, like mine did, I’m sure you’re bringing in lots of zucchini. And if you don’t have a garden, I’m sure you’ve seen the stores stocked with zucchini. 

I had to revamp an old but favorite recipe of mine. This was another original recipe from ‘The Blurbs’ that I make every single summer. 

Raise your hand if you like zucchini bread. This is like bite-sized, sweet, chocolatey, zucchini bread chunks. But here’s the kicker, you can’t even taste the zucchini. 

Chocolate Chunk Coconut Zucchini Cookies | Britt's Blurbs

The zucchini is really just there to add a soft and creamy texture to these cookies. You have that nice crispy outside and the creamy inside. Just like a cookie should be.

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Protein Coconut Zucchini Cookies with Chocolate Chunks

Protein Coconut Zucchini Cookies with Chocolate Chunks are a delicious way to use those fresh summer zucchinis.

  • Author:
  • Prep Time: 25
  • Cook Time: 20
  • Total Time: 45 minutes
  • Yield: 24

Ingredients

  • 1/2 cup coconut flour
  • 1/2 cup whole wheat pastry flour
  • 1/4 cup vegan protein powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 teaspoon cinnamon
  • 4 tablespoons coconut oil
  • 1/2 cup dark brown sugar
  • 1/4 cup agave nectar
  • 1 teaspoon vanilla extract
  • 2 flax eggs
  • 1 cup shredded zucchini
  • 1 cup old fashioned oats
  • 1/4 cup chopped vegan chocolate bar
  • 1/4 cup organic shredded coconut

Instructions

  1. Pre-heat oven to 350 degrees.
  2. In one bowl, whisk together flours, baking soda, salt, and cinnamon.
  3. In another bowl, mix together coconut oil, agave nectar, and brown sugar, mix until smooth.
  4. Add flax eggs & vanilla extract, mix. Then add zucchini, mix.
  5. Add flour mixture, oats, coconut, chocolate and mix.
  6. Drop cookies by heaping tablespoons onto a line cookie sheet or silicone baking mat.
  7. Bake for 15-20 minutes.
  8. Cool completely on wire racks.

Nutrition

  • Calories: 2846
  • Sugar: 160
  • Sodium: 2839
  • Fat: 119
  • Saturated Fat: 69
  • Unsaturated Fat: 41
  • Trans Fat: 0
  • Carbohydrates: 378
  • Protein: 78
  • Cholesterol: 386

In my personal opinion these are served warm. If you’re storing them I recommend keeping in the fridge to maintain their freshness. And you obviously need to pull out a glass of vanilla almond milk to dunk em’ in while you’re having them.

Chocolate Chunk Protein Zucchini Cookies | Britt's Blurbs

Enjoy!

Other zucchini recipes you may enjoy:

Showing 10 comments
  • Megan@ Run Like a Grl
    Reply

    SO sorry you are injured girl, rest up and recover soon! šŸ™‚

    Your cookies look AMAZING, what an awesome idea putting zucchini in there!

    • Brittany
      Reply

      Thank you girl! Already feeling better after a few days rest! Thank goodness!
      You’ll LOVE the cookies! So delicious and a semi “clean treat”!

  • Brittany @ GOtheXtraMile
    Reply

    Omg, yum!!!! Feel better!

    • Brittany
      Reply

      Thank you girl!! Btw, Happy Birthday today!! Enjoy šŸ™‚

  • Reply

    These sound amazing!!!! Get better soon girl!

    • Brittany
      Reply

      Ahh they truly are! I love when random recipe creations work out! Thanks girl! Already feeling better thankfully!

  • DH
    Reply

    I can tell you first-hand, they are so good you don’t want to stop eating them. Seriously amazed.

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