Zucchini Bread Breakfast Cookies

Healthy Zucchini Bread Breakfast Cookies Recipe

What if you could have the delicious flavor of zucchini bread in a portable, grab-and-go form? Enter Zucchini Bread Breakfast Cookies—a wholesome, satisfying, and nutrient-packed option for busy mornings or mid-day snacks. These cookies are soft, chewy, naturally sweetened, and full of goodness from shredded zucchini, oats, and warm spices.

Zucchini Bread Breakfast Cookies
Zucchini Bread Breakfast Cookies

Why You’ll Love Zucchini Bread Breakfast Cookies

  1. Nutritious and Delicious
    Packed with vegetables, oats, and optional add-ins like nuts or seeds, these cookies are a balanced breakfast choice.
  2. Quick and Easy
    With simple ingredients and minimal prep, they’re perfect for busy schedules.
  3. Customizable
    Whether you’re gluten-free, vegan, or just picky about flavors, this recipe adapts easily to suit your needs.
  4. Perfect for Meal Prep
    These cookies store and freeze well, so you can make a batch ahead and enjoy them all week.

Ingredients for Zucchini Bread Breakfast Cookies

Dry Ingredients:

  • 1 ½ cups old-fashioned oats
  • 1 cup whole wheat flour (or gluten-free flour blend)
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt

Wet Ingredients:

  • 1 cup grated zucchini (about 1 medium zucchini)
  • ½ cup honey or maple syrup
  • ⅓ cup unsweetened applesauce
  • ¼ cup coconut oil or melted butter
  • 1 teaspoon vanilla extract
  • 1 large egg (or flax egg for vegan)

Optional Add-Ins:

  • ½ cup chopped nuts (walnuts or pecans)
  • ½ cup raisins or dried cranberries
  • ½ cup chocolate chips
  • 2 tablespoons flaxseeds or chia seeds

How to Make Zucchini Bread Breakfast Cookies

How to Make Zucchini Bread Breakfast Cookies
How to Make Zucchini Bread Breakfast Cookies
  1. Preheat Your Oven
    Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. Prepare the Zucchini
    Grate the zucchini using the fine side of a box grater. Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture. This step prevents the cookies from becoming too wet.
  3. Mix the Dry Ingredients
    In a large bowl, whisk together the oats, flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  4. Combine the Wet Ingredients
    In a separate bowl, mix the squeezed zucchini, honey or maple syrup, applesauce, coconut oil, vanilla extract, and egg until well combined.
  5. Mix Wet and Dry Ingredients
    Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Fold in any optional add-ins like nuts, raisins, or chocolate chips.
  6. Scoop and Shape
    Use a cookie scoop or tablespoon to drop rounded spoonfuls of dough onto the prepared baking sheet. Flatten slightly with the back of a spoon, as these cookies won’t spread much during baking.
  7. Bake
    Bake for 12–15 minutes, or until the edges are lightly golden. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Pro Tips for Perfect Breakfast Cookies

  • Don’t Skip the Zucchini Prep: Squeeze out as much water as possible from the zucchini to avoid soggy cookies.
  • Make Them Your Own: Customize with your favorite add-ins for flavor and texture variety.
  • Batch It Up: Double the recipe and freeze extras for a quick breakfast or snack option.
  • Use Ripe Bananas: Substitute applesauce with mashed ripe banana for a natural sweetness and slightly different flavor.

How to Serve

  • On Their Own: These cookies are a perfect handheld breakfast or snack.
  • With Yogurt: Pair with a dollop of Greek yogurt and fresh fruit for a more filling meal.
  • As a Dessert: Add chocolate chips and serve with a glass of milk for a healthier treat.

  • Calories: ~120
  • Protein: 2g
  • Carbohydrates: 15g
  • Fat: 6g
  • Fiber: 2g

Note: Values will vary based on add-ins and substitutions.


Storage and Freezing

  1. Room Temperature: Store in an airtight container for up to 3 days.
  2. Refrigeration: Keep in the fridge for up to 1 week.
  3. Freezing: Place cooled cookies in a freezer-safe bag and freeze for up to 3 months. Thaw at room temperature or warm in the microwave for 15–20 seconds.

Conclusion

Zucchini Bread Breakfast Cookies are the perfect combination of flavor, nutrition, and convenience. Whether you’re rushing out the door or savoring a slow morning, these cookies deliver a satisfying, wholesome start to your day.

Give this recipe a try and let me know how it turned out! Did you add chocolate chips, nuts, or raisins? Share your favorite combinations and any tweaks you made. For more breakfast inspiration, check out our Banana Oat Muffins or Overnight Oats Recipe.

Happy baking! 🍪


FAQ

1. Can I make these gluten-free?
Yes! Simply replace the whole wheat flour with a gluten-free all-purpose flour blend.

2. What if I don’t have applesauce?
You can substitute with mashed banana, Greek yogurt, or even pumpkin puree.

3. Can I use another vegetable instead of zucchini?
Absolutely! Try grated carrots or even finely shredded sweet potato for a different twist.

Enjoy every bite of these wholesome cookies! 😊

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