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Gluten-Free Chocolate Zucchini Tahini Cookies

Zucchini, like asparagus, is one of those garden crops that gets completely out of control, to the point where you feel like you need hand them to strangers as you pass them on the sidewalk, mumbling something desperate like "Here, please just take this, I can't eat anymore zucchini things."

The good news? There are some really fantastic things to make with zucchini, and baked goods are at the top of the list. The high moisture content and creaminess of this common squash lend a perfect chewy texture to things like breads, cakes, and cookies. I looked at a bunch of cookie recipes and, when none of them felt exactly right, I made up my own. I mixed it all up old-school-wooden-spoon style, but you can use a mixer if that makes you happier. I threw in the tahini because most things in life are better with tahini, and it adds a gently savory twist to the flavor. Make a batch of these tasties, and definitely make these zucchini fritters to go with them!


Mix together until thoroughly blended:

  • 1/4 cup softened butter or ghee
  • 2 T vegetable oil (I use sunflower)
  • 1/2 cup turbinado sugar
  • 1/8 cup natural, fine sugar (not confectioners, just not as coarse as turbinado)
  • 2 t vanilla extract
  • 1 egg
  • 3 T tahini

Mix together:

  • 1 1/4 cup gluten free flour (I like Bob's Red Mill 1:1 blend)
  • 1/8 cup cacao powder
  • 1/2 t baking powder
  • 1/4 t cinnamon

Add dry ingredients to wet and stir to combine. Then add, in this order:

  • 1 1/2 cups finely shredded zucchini, drained
  • 1/2 cup rolled oats
  • 1/2-3/4 cup chocolate chips

Let batter sit for 10-15 minutes, and then drop onto parchment lined baking trays. Bake for 15 minutes at 375 degrees.

Let cool on cookie sheets for 10-15 minutes, and then watch them disappear faster than you could ever have imagined. Come September, you'll be handing these out to strangers instead of the zucchinis. Better yet, set up a roadside stand and sell them for $3 each. 

With love and too many zucchinis,