📋Chocolate Zuchini Biscotti Recipe

a piece of chocolate zucchini biscotti sitting on a black coffee mug, with a spoon in it, with a plate of more biscotti in the background

5 from 1 vote

📋Chocolate Zuchini Biscotti Recipe

This Chocolate Zucchini Biscotti is loaded with healthy zucchini, dried cherries, oats, and almonds. It's a unique way to use up zucchini and pairs perfectly with a cup of coffee!

Course breakast, brunch, Snack

Cuisine Italian

Keyword biscotti, chocolate, zucchini

Special Diet Vegetarian, weight watchers

Prep Time 15

Cook Time 1

refrigeration & cooling 2 30

Total Time 3 45

Servings servings

Calories 133kcal

Author Terri Gilson

Equipment

Ingredients

2 cups shredded zucchini about 1 medium zucchini
2 large eggs
3 tbsp. Plain Greek yogurt (non-fat ) 0%
2 tablespoon canola oil
1 teaspoon vanilla extract
1 teaspoon almond extract/flavouring
4 ½ cups all-purpose flour 4- 4 ½ cups -This will vary- see recipe NOTES under Instructions
½ cup unsweetened cocoa
½ cup slivered almonds
½ cup quick oats
⅔ cup brown sugar
1 tsp. baking powder
½ tsp. baking soda
1 tsp. ground cinnamon
¾ cup dried cherries

Egg Wash

1 egg
1 tblsp water

Get Recipe Ingredients

Instructions

HEADS UP: There is a 2 hour chilling time!

Preheat oven to 350 degrees F/176 degrees C. and spray 2 cookie sheets with non-stick cooking sheets.
Shred zucchini. Alternatively you could chop it up, but it's easier to measure it grated and zucchini is quick and easy to grate.
If you are using frozen grated zucchini, please see recipe NOTES at the bottom.
In a bender, add the eggs, grated zucchini, canola oil, Geek yogurt, vanilla extract, almond extract.
2 cups shredded zucchini, 2 large eggs, 3 tbsp. Plain Greek yogurt (non-fat ) 0%, 2 tablespoon canola oil, 1 teaspoon almond extract/flavouring, 1 teaspoon vanilla extract
Blend for 30 seconds to 1 minute or until it becomes a purée.
HINT: Soak the cherries in boiling water for 2 minutes, then drain through a sieve.
¾ cup dried cherries
This will make them soft enough to easily chop.
Mix the flour, unsweetened cocoa, quick oats, baking powder, baking soda, brown sugar, dried cherries, almonds, and cinnamon powder in a large bowl.
4 ½ cups all-purpose flour, ½ cup unsweetened cocoa, ½ cup slivered almonds, ½ cup quick oats, ⅔ cup brown sugar, 1 tsp. baking powder, ½ tsp. baking soda, 1 tsp. ground cinnamon
Pour the wet ingredients into the dry ingredients and mix well. Make a semi solid dough. It should be the texture of cookie dough. Add a little more flour if needed.
Chill 2 hours in the fridge.
Grease your hands with a little oil or just dust them with dry flour.
Shape dough into 2 rectangles (about 3 inches wide, 12 inches long and ¾ inch thickness and place on 2 greased baking sheets.
Make egg wash by mixing egg and water and brush onto dough with a pastry brush. *You will only need about half of it.
1 egg, 1 tblsp water
Bake for 25 minutes in preheated oven
Remove and let it cool completely for 15 minutes After 5 minutes, move loaf from baking sheet to cooling rack
Slice the baked loaf crosswise or straight (depending on your preference) into ¾ inch pieces using a serrated knife.
Place them on a clean, greased baking sheet.
Bake at 300 degrees F/148 degrees C for 11-13 minutes.
Turn them over and bake on the other side for an additional 11-13 minutes.
Once out of the oven, immediately move them to a wire rack to cool.

Notes

*NOTE: * I tested this recipe 3 times with both frozen and fresh zucchini

**NOTE: FLOUR-Depending on the size of zucchini you use (medium means different things to different people), will dictate how much flour you use 4- 4 ½ cups. I live in a dry climate, so if you live in a very humid climate, you may need to use a little more flour. (i.e. 4 ⅔ cup). The important part is that the dough needs to feel like cookie dough. It can be a bit sticky, but it needs to have the consistency of cookie dough. This is why I shred the zucchini and loosely pack it into a measuring cup - that way I get a more consistent measurement.

**NOTE: FROZEN SHREDDED ZUCCHINI - If you are using frozen shredded zucchini and are able to drain overnight and squeeze water out of it, you'll need more zucchini and less flour. I used 3 ½ cups of FROZEN shredded zucchini (see ingredient photo), drained it, and squeezed out a lot of the moisture. This is because zucchini is 94% water and when you freeze it, drain it, and squeeze out the water, you have less wet ingredients in your recipe.

Expert Recipe Tips:

Measure zucchini consistently. Use loosely packed grated zucchini in measuring cups to ensure accurate, consistent results, especially since moisture content can vary widely.

Use fresh or frozen zucchini strategically. If using frozen zucchini, make sure to thoroughly drain and squeeze out excess moisture. You’ll need less flour compared to using fresh zucchini.

Adjust flour as needed. The dough should be the texture of cookie dough — soft but not too sticky. Add more flour ¼ cup at a time until it reaches that consistency.

Use a blender for a smooth texture. Blending the wet ingredients — especially the zucchini — helps hide the veggies and results in a smoother, more cohesive dough.

Don’t skip the chill. Chilling the dough for 2 hours helps prevent spreading during baking, making it easier to slice into neat biscotti pieces.

Shape the loaves smaller than you want the final size to be. They will expand during baking, so keep the dimensions tight (approx. 12” x 3” x ¾”).

Use room temperature eggs. They incorporate better into the batter, ensuring a smoother dough and better texture.

Soak dried cherries. A quick soak in boiling water (2 minutes) plumps the fruit, making it easier to chop and resulting in softer, more flavorful bites in the finished biscotti.

Use a serrated knife and gentle sawing motion. This reduces breakage when slicing the partially baked loaf and helps you get clean, even cuts.

Flip during the second bake. Turn each biscotti halfway through the second bake to ensure both sides get crispy and golden.

Cool completely on a wire rack. This stops the baking process and prevents steam from softening the biscotti, helping them crisp up perfectly.

Line storage container with a paper towel. It absorbs any excess moisture, keeping your biscotti crisp for longer.

Freeze for freshness. If you're not eating them within a few days, freeze immediately to retain the best texture and flavor. Defrost at room temperature before serving.

Nutrition