Sugar-Free Chocolate Fudge Zucchini Cookies

Name: Sugar-Free Chocolate Fudge Zucchini Cookies
Prep time: 12 min
Cook time: 12 min
Total time: 27 min
Yield: 12
Ingredients: ½ cup gluten-free all-purpose flour; ½ cup unsweetened cocoa powder; ½ teaspoon baking soda; ¼ teaspoon salt; 4 tablespoons softened butter; ½ cup erythritol; 1 large egg; 1 teaspoon vanilla extract; 1 teaspoon liquid vanilla stevia; ½ cup grated zucchini; ¼ cup sugar-free chocolate chips

Recipe GLPRe3b2efb83b7020

Dessert

27 min

131 cal

Servings: 12

Oven

SNAP eligible

Decadent sugar-free chocolate cookies made with grated zucchini for moisture and natural sweetness. These fudgy treats use erythritol and stevia for a guilt-free indulgence, combined with gluten-free flour for a tender crumb. Perfect for those following low-carb or keto diets who still crave chocolate.

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Ingredients

½ cup gluten-free all-purpose flour

½ cup unsweetened cocoa powder

½ teaspoon baking soda

¼ teaspoon salt

4 tablespoons softened butter

½ cup erythritol

1 large egg

1 teaspoon vanilla extract

1 teaspoon liquid vanilla stevia

½ cup grated zucchini

¼ cup sugar-free chocolate chips

Directions

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the gluten-free flour, unsweetened cocoa powder, baking soda, and salt until well combined and no lumps remain.
In the bowl of a stand mixer, cream together the softened butter and erythritol on medium speed until light and fluffy, about 2 minutes.
Add the egg, vanilla extract, and liquid vanilla stevia to the butter mixture. Beat on medium speed until fully incorporated, about 1 minute.
Fold in the grated zucchini until evenly distributed throughout the wet mixture.
Reduce mixer speed to low and gradually pour in the dry flour mixture. Mix until just combined; do not overmix. The batter should be thick and cohesive.
Gently fold in the sugar-free chocolate chips by hand using a spatula or wooden spoon until evenly scattered throughout the dough.
Using a small cookie scoop, drop 24 mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart. Gently flatten each mound with the back of a spoon or your palm.
Bake in the preheated oven for 12 minutes, until the cookies are set and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Allow cookies to cool on the baking sheet for 5 minutes. Transfer to a wire cooling rack and let cool completely before serving or storing.

Comments

Grocery List Plus Editorial Staff4.25

Erythritol and vanilla stevia are the catch: neither Harris Teeter, Food Lion, Publix, Walmart, or Kroger stock these reliably in their regular aisles, so plan on ALDI or a dedicated trip to a health-focused section or online order. Gluten-free flour adds another small cost tier (roughly $0.60 per serving with the specialty sweeteners, versus $0.25 for a standard cookie). The 27 minutes is honest for mixing and baking if zucchini is pre-grated, but adds prep time if you're grating it raw. These cookies are forgiving to make, travel well in a lunch box, and reheat fine the next day—solid for a household managing sugar intake without fussiness once you've sourced the base ingredients.