There is a super secret vegetable hiding in these cookies. I’m assuming you’ve read the title by now, so we’re on the same page.

I guarantee it, however, that if you make these delectable cookies for others they will have no clue of the green goodness that’s hidden within.

That’s right. That means your unsuspecting cookie eaters will enjoy a moist, rich, chocolaty cookie that’s also brimming with Vitamin A & C, tons of fiber, copper, and manganese. Not only that, you’ll get the satisfaction of making an indulgent cookie that’s free from refined sugar and other gunk.

How’s that for a treat?

So the next time your swimming in squash, (I love summertime) turn them into soups, salads, quick breads, pancakes, and most especially…chocolate cookies. Yum!

Chocolate Zucchini Cookies

Makes about 2 dozen cookies

1 cup whole wheat flour
½ cup cacao powder
1 ½ cups rolled oats
1 tsp baking soda
½ tsp sea salt
1 egg
1 T vanilla extract
4 T coconut oil, melted and cooled to room temperature
½ cup pure maple syrup
½ cup honey
1 cup shredded zucchini, about 1 medium zucchini
½ cup dark chocolate chips
½ cup pecans, chopped

Preheat oven to 350 F. Line a baking tray with parchment paper and set aside.

Shred your zucchini first. Once completely shredded, place zucchini in a tea towel or paper towel and ring out excess moisture.

In a medium bowl combine flour, oats, cacao powder, baking soda, and sea salt. Set aside.

In a large mixing bowl, beat together shredded zucchini, egg, vanilla extract, coconut oil, and maple syrup. Slowly incorporate flour mixture and blend, until all flour has been combined. Fold in chocolate chips and nuts.

Drop heaping tablespoons of cookie batter onto prepared baking sheet and bake for 10-12 minutes.

Let cookies cool completely before storing them. I suggest keeping them in the fridge, as they taste absolutely fudgy and delicious when cold.