Chocolate Zucchini Biscotti Recipe: Crunchy, Moist, and Perfect for Coffee

This Chocolate Zucchini Biscotti is packed with shredded zucchini, dried cherries, oats, and slivered almonds. It’s a clever way to use up zucchini and makes a crisp, flavorful treat that pairs perfectly with coffee.

Zucchini biscotti are especially popular when zucchini is abundant at the end of summer. This recipe grew from two favorites on this site — a blender chocolate zucchini bread and a chocolate marble biscotti — and is ideal for a breakfast dessert, a contribution to a brunch potluck, or a thoughtful hostess gift.

Why you’ll love this Zucchini Biscotti recipe

• Uses up zucchini. The recipe calls for about 2 cups of grated zucchini (roughly one medium zucchini), making it a great way to use an abundant supply.
• Healthier ingredients. It includes wholesome elements like eggs, Greek yogurt, oats, dried fruit, and nuts for flavor and texture.
• Generous yield. The batch makes around 30 biscotti pieces — great for sharing or gifting.
• Hidden veggies. The zucchini is pureed into the wet mix, so the biscotti is moist without an obvious veggie taste.
• Stores well. Keep them in an airtight container at room temperature for up to a week, or freeze for up to three months.
• Versatile snack. Enjoy them as a coffee-dipped snack or as a light breakfast dessert.

🥘Ingredient Notes

Key ingredients and what they do in this biscotti:

• Unsweetened cocoa: Provides chocolate flavor without extra fat or sugar.
• Quick oats: Add whole-grain texture and chewiness.
• Brown sugar: Light brown gives a mild molasses note; use dark brown for a deeper flavor.
• Grated zucchini: Adds moisture, volume, and nutrients with minimal fat.
• Dried cherries: Bring a bright tartness and chewy contrast.
• Slivered almonds: Contribute crunch and a nutty finish.
• Oil: A neutral oil yields a lighter, crisper biscotti than butter.
• Greek yogurt: Reduces fat while keeping the texture tender.
• Almond extract: Enhances the almond notes from the slivered nuts.
• Egg wash: Gives the loaves a glossy top and helps develop crispness.

See the recipe card below for exact quantities.

📖 Variations & Substitutions

• Oil: Use vegetable, canola, avocado, or a mild olive oil.
• Almonds: Sliced almonds work if slivered aren’t available.
• Dried fruit: Swap dried cranberries, chopped apricots, or dates for cherries.
• Zucchini: Frozen grated zucchini works—be sure to drain and squeeze well first.
• Add-ins: Chocolate chips can be added for extra sweetness but will raise sugar and calories.

🔪How to make Zucchini Biscotti

Biscotti require two bakes but are straightforward. Follow the steps and the tips for reliable results. Note: the dough needs about 2 hours of chilling.

PREP: Preheat oven to 350°F (176°C). Shred or chop zucchini and roughly chop dried cherries after soaking (see hint below).

Step 1: In a blender, combine shredded zucchini, canola oil, Greek yogurt, vanilla, and almond extract.

Step 2: Blend until smooth, about 30 seconds to 1 minute.

Step 3: In a large bowl, whisk together flour (start with 3 cups if using fresh zucchini), quick oats, cocoa, baking powder, baking soda, salt, brown sugar, chopped dried cherries, slivered almonds, and cinnamon.

If using frozen zucchini that’s been drained, begin with less flour (start with 2 cups) and add more as needed.

Step 4: Pour the pureed wet mixture into the dry ingredients and stir to form a semi-solid dough with the texture of cookie dough. Add flour 1/4 cup at a time until you reach the right consistency.

Step 5: Cover and chill the dough for 2 hours. Transferring it to a smaller bowl helps it chill faster and saves fridge space.

Step 6: Grease or flour your hands. Shape the dough into two logs about 12″ long, 3″ wide, and 3/4″ thick on greased baking sheets.

Step 7: Whisk an egg with a tablespoon of water and brush the tops of the loaves for a glossy finish.

Step 8: Bake at 350°F (176°C) for 25 minutes. Transfer the loaves to a wire rack and cool for about 15 minutes to firm up.

Step 9: Use a serrated knife and a gentle sawing motion to slice each loaf into 3/4″ pieces (straight or on the angle) to avoid cracking.

Step 10: Reduce oven to 300°F (148°C). Arrange the slices on a baking sheet and bake 11–13 minutes per side until lightly browned and crisp. Flip once halfway through the second bake, then cool completely on a wire rack.

HINT: Briefly soaking dried cherries in boiling water for 2 minutes plumps them and makes them easier to chop. Larger dried fruits like apricots or dates may need up to 10 minutes.

Expert Recipe Tips

• Measure zucchini consistently. Loosely pack grated zucchini into the measuring cup for a reliable amount.
• Drain frozen zucchini well. If using frozen, squeeze out excess moisture to avoid a runny dough and reduce flour accordingly.
• Adjust flour gradually. Add 1/4 cup at a time until the dough feels like cookie dough — soft but not overly sticky.
• Blend the wet mix. Pureeing the zucchini with the wet ingredients hides the vegetable texture and yields a smoother batter.
• Chill the dough. Two hours of refrigeration prevents excess spreading and makes the logs easier to shape and slice.
• Slice carefully. Use a serrated knife and a gentle sawing motion to avoid breakage.
• Flip during the second bake. This ensures both sides crisp evenly.
• Cool fully on a rack. Cooling stops the baking process and keeps the biscotti crisp.
• Store smart. Line the storage container with a paper towel to absorb moisture and preserve crunch. Freeze extras for longer storage.

🌡️Storing Zucchini Biscotti

Store biscotti in an airtight container at room temperature for up to one week. For longer storage, freeze in a sealed bag or container for up to three months. Thaw at room temperature before serving for best texture.

👪 Serving Size

This recipe yields about 30 biscotti. You can scale the recipe up or down as needed.

🔢WW Points

Estimated at 4 WW points per biscotti. If you substitute monk fruit for sugar, use 1/3 cup monk fruit and add an extra 1/3 cup flour; this adjustment reduces the points per piece. Cutting smaller pieces will also lower points per serving.

🥗 What to serve with Zucchini Biscotti

Biscotti make a delightful breakfast dessert or post-brunch treat. They pair well with strong coffee or an espresso-based drink and complement savory brunch dishes like sheet pan huevos rancheros, a pierogi breakfast casserole, or a crustless quiche.

❔Recipe FAQs

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