Zucchini, like asparagus, is one of those garden crops that gets completely out of control, to the point where you're handing it to strangers on the sidewalk, mumbling something desperate like, “Here, please, just take this—I can’t eat one more zucchini thing.”
The good news? Zucchini is magical in baked goods. Its high moisture content and creamy texture lend a perfect chewiness to breads, cakes, and, yes, cookies. I combed through recipes, but when none of them felt quite right, I did what any determined, tahini-loving baker would do: I made my own.
These cookies are chewy, chocolatey, just-sweet-enough, and beautifully balanced by a hint of tahini’s nutty savoriness. They're also gluten-free and super easy to make—whether you're going full wooden-spoon mode or reaching for your mixer.
And if you still have more zucchini to use up, make these zucchini fritters next. You’ll thank me.
Ingredients
Wet ingredients
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1/4 cup softened butter or ghee
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2 T vegetable oil (I use sunflower)
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1/2 cup turbinado sugar
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1/8 cup natural, fine sugar (not powdered)
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2 t vanilla extract
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1 egg
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3 T tahini
Dry ingredients
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1 1/4 cups gluten-free flour (I like Bob’s Red Mill 1:1 blend)
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1/8 cup cacao powder
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1/2 t baking powder
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1/4 t cinnamon
Mix-ins
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1 1/2 cups finely shredded zucchini, drained
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1/2 cup rolled oats
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1/2 to 3/4 cup chocolate chips
Instructions
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Mix wet ingredients in a large bowl until fully combined.
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In a separate bowl, whisk together the dry ingredients.
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Add dry ingredients to wet and stir just to combine.
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Fold in the zucchini, oats, and chocolate chips in that order.
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Let the dough rest for 10–15 minutes.
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Drop dough onto a parchment-lined baking tray.
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Bake at 375°F for 15 minutes.
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Let cool on the tray for 10–15 minutes—if you can wait that long.
By September, you’ll be handing these out to strangers instead of whole zucchinis. Or better yet? Set up a roadside cookie stand and sell them for $3 each. Inflation, but make it delicious.
With love (and WAY too many zucchinis),
