Soft and satisfying these apricot pistachio oatmeal cookies are what (cookie) dreams are made of!

 

This recipe is really my style of cookie. I love something chewy yet crumbly and filled with everything but the kitchen sink. I used rolled oats in this recipe for a good crumbly texture, and added the ground cashews and coconut oil to keep them moist and chewy. These apricot pistachio oatmeal cookies are lightly sweetened with honey since the apricots themselves provide some added sweetness, and a little salty bite from the pistachios to help balance things out. A well-balanced oh-so-healthy cookie that one could even have for breakfast… not that I would know anything about that.

This recipe is inspired by a cookie recipe from the ever-so-wonderful master of the kitchen, Amy Chaplin. A couple of years ago, my sister gave me Amy Chaplin’s cookbook as a gift for my birthday, and what a gift it was! I am a bit of a cookbook hoarder if you will. Open up my cupboards and you will find cookbooks galore from all sorts of different chefs. To be honest, I don’t cook out of many of them, but rather like to use them for new ideas and inspiration in the kitchen. But this particular book happens to be one of my favorites. Not only is it full of amazing recipes, but it’s educational as well, explaining the why and the how behind so many of her recipes which is what I love about it so much.

More Cookie Recipes:

• Salted Dark Chocolate Cookies
• Oatmeal Chocolate Chip Cookies
• Ginger Molasses Cookies

 

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This chocolate zucchini bread is the perfect way to use that abundance of summer zucchini. With its ultra chocolatey flavor and perfectly moist texture, you’d never know it’s healthy and full of veggies.

Imagine a chocolate loaf so rich, fudgy, and decadent that you would never guess it’s full of vegetables. Well, this chocolate zucchini bread recipe is exactly that. This moist loaf is so rich and delicious that it tastes like chocolate cake.

This versatile loaf works well as an afternoon snack, a cheeky breakfast, or warmed up for a delicious dessert with a scoop of vanilla ice cream on top.

Why You’ll Love It

• Easy – It’s made with pantry staples and requires minimal baking skills.
• Healthy – Made with cocoa powder, olive oil, and Greek yogurt, this chocolate zucchini bread is full of antioxidants and healthy fats.
• Keeps Well – It keeps well in the pantry, fridge, and freezer, so you can make a double or triple batch and enjoy healthy snacks for days and weeks to come.

Ingredients + Substitutions

• Flour – To make the bread. The recipe calls for all-purpose flour, as I think it provides the best texture, but you can use whole wheat flour if preferred. See the notes section of the recipe card for details.
• Cocoa Powder – To give the bread a rich chocolate flavor. The recipe calls for cocoa powder, but cacao powder will also work, although it will be more bitter.
• Zucchini – To make the zucchini bread and add some fiber. The recipe calls for fresh zucchini, as it works best, but you can use frozen zucchini if preferred. See the notes section of the recipe card for details.
• Olive Oil – To ensure the bread is moist and to add some healthy fats. Avocado oil, melted coconut oil, and melted butter will also work.
• Yogurt – To ensure the bread is extra moist and to add some protein. The recipe calls for Greek yogurt, but regular yogurt or sour cream will also work.
• Eggs – To bind the bread and add some more protein.
• Sugar – To sweeten the bread. The recipe calls for white sugar, but you can use brown sugar if preferred. You can also use honey or maple syrup if needed. See the notes section of the recipe card for details.
• Vanilla Extract – To enhance the chocolate flavor.
• Leavening Agents – A mixture of baking soda and salt to ensure the bread is light and fluffy.
• Chocolate Chips – To give it an extra deep chocolate flavor, although optional. The recipe calls for dark chocolate chips, but semi-sweet chocolate chips and milk chocolate chips will also work well.

Baking Tips

Here are some tips for handling your zucchini to ensure your chocolate zucchini bread is delicate and moist, without being gummy or soggy.

• Use small zucchini. Large or overgrown zucchini tend to be tougher and contain more water, while smaller ones tend to be sweeter, softer, and more intensely flavored.
• Do not peel the zucchini before using it. The skin adds flecks of color and additional fiber.
• Shred the zucchini using the largest holes on a box grater. If you grate it too finely, the vegetable turns into a watery mush that can make your bread heavy
• Do not blot or drain excess moisture from the zucchini. While removing excess liquid may seem beneficial, especially when baking, the liquid in the zucchini helps make an extra-moist loaf.

Serving Suggestions

This easy chocolate zucchini bread is a good source of carbohydrates and fats with a moderate amount of fiber. It can be enjoyed on its own as a simple snack or adapted to suit your personal calorie or macro needs. For example:

• To make it higher in fiber, swap the all-purpose flour for whole-wheat flour.
• To make it lower in sugar, use half the sugar and half the chocolate chips.
• To make it higher in protein, add a scoop of chocolate protein powder to the batter and/or serve it with some Greek yogurt.
• To add additional flavor and texture, add a teaspoon of espresso powder and/or 1/2 cup of chopped nuts to the batter.

The recipe can also be turned into chocolate zucchini muffins with a few simple baking adaptations. See the notes section of the recipe card for details.

More Healthy Bread Recipes:

• Lemon Blueberry Bread
• Strawberry Banana Bread
• Whole Wheat Banana Bread

More Zucchini Recipes:

• Zucchini Lasagna
• Zucchini Egg Bake
• Zucchini Breakfast Cookies
• Creamy Zucchini Pasta
• Grilled Corn and Zucchini Salad

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