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Fudgy Black Bean Zucchini Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 14 reviews


These decadent Fudgy Black Bean Zucchini Cookies make the best healthy treat! Vegan and gluten-free.


  • 1 medium zucchini, grated + water squeezed out
  • 1-15oz can black beans, drained, rinsed, and patted dry
  • 2 tbsp almond butter (or nut butter of choice)
  • 4 Medjool dates, pitted
  • 1/4 cup cacao powder
  • 1/4 cup old-fashioned oats
  • 1/2 cup coconut sugar
  • 2 tsp vanilla extract
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup chocolate chips + more for topping


  1. Preheat oven to 350F. Line a baking sheet with parchment paper or a silipat.
  2. Chop ends off and grate zucchini. Place in a sieve or strainer to drain.
  3. Add black beans, almond butter, dates, cacao, oats, coconut sugar, vanilla, baking powder, and salt to a food processor. Process until well-combined.
  4. Add zucchini and process again for another 30 seconds, or until well-combined. Stir in chocolate chips.
  5. Drop spoonfuls of batter onto the baking sheet. The batter will be wet and sticky and that's okay! Wetting your hands may help. You should have about 14-16 cookies.
  6. Bake for 15 minutes.
  7. Store in an air-tight container in the refrigerator. (I love popping them in the microwave for 10 seconds before eating!)