Name: Zucchini Bread Breakfast Cookies Recipe
Prep time: 10 min
Cook time: 14 min
Total time: 24 min
Cuisine: American
Ingredients: 1 ½ cups quick oats; ¾ cup old fashioned oats; 1 cup oat flour (or whole wheat flour or ground grain of your choice); ¼ cup ground golden flax (or chia seeds); ¼ cup chopped walnuts; 2 teaspoons ground cinnamon; 1 teaspoon baking powder; ¼ teaspoon fine sea salt; ½ cup unsweetened applesauce; ⅓ cup honey; 4 tablespoons oil (or melted butter or melted coconut oil); 2 large eggs; 1 teaspoon vanilla extract; 1 cup shredded zucchini (excess moisture squeezed out, measured after squeezing)

Jump to Recipe· 4.1 from 2 reviews

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If you are looking for a wholesome, chewy, and naturally sweet treat to start your morning off right, this Zucchini Bread Breakfast Cookies Recipe is about to become your new favorite. Bursting with the subtle goodness of shredded zucchini, warm cinnamon, and hearty oats, these cookies are a delightful way to sneak some veggies into your breakfast while still enjoying the comforting flavors of classic zucchini bread. Moist, perfectly spiced, and lightly sweetened with honey and applesauce, they’re just the kind of convenient yet nourishing grab-and-go option your busy mornings have been craving.

Ingredients You’ll Need

A clear glass bowl sits on a white marbled surface containing several visible layers of ingredients ready to be mixed. One side shows a bright yellow egg yolk next to a light honey-colored drizzle. To the right of these, fluffy light brown oats fill about half of the bowl, and at the top right, shredded green zucchini adds a fresh, textured layer. A wooden spoon with a smooth light brown finish is partially stirring the ingredients from the right center of the bowl. Photo taken with an iphone --ar 4:5 --v 7

These simple yet carefully chosen ingredients come together to create a perfect balance of flavor, texture, and nutrition. Each component plays a vital role: from the oats providing chewy body to the zucchini adding moisture and fiber, every item makes these cookies shine.

Quick oats: Adds chewiness and helps bind the cookie dough together for that classic morning-cookie texture.
Old fashioned oats: Provides a heartier bite and a lovely contrast in texture to the quick oats.
Oat flour (or whole wheat flour): Creates the base structure with wholesome fiber and a subtle nutty flavor.
Ground golden flax (or chia seeds): Contributes a boost of omega-3 fatty acids and helps hold the ingredients together.
Chopped walnuts: Adds crunch and a rich, earthy undertone that complements the cinnamon beautifully.
Ground cinnamon: Brings warmth and aromatic spice that elevates the overall flavor profile.
Baking powder: Gives the cookies a light lift without making them cakey.
Fine sea salt: Balances sweetness and intensifies all the flavors.
Unsweetened applesauce: Moistens the dough naturally and adds subtle fruity sweetness.
Honey: Provides gentle sweetness and keeps the cookies moist and tender.
Oil (or melted butter or coconut oil): Ensures richness and softness without greasiness.
Large eggs: Bind everything together while adding protein and richness.
Vanilla extract: Enhances the sweet and spicy notes for extra depth of flavor.
Shredded zucchini (moisture squeezed out): Delivers moisture, nutrition, and a subtle fresh vegetable flavor that makes these cookies unique.

How to Make Zucchini Bread Breakfast Cookies Recipe

Step 1: Prep your workspace and ingredients

Start by preheating your oven to 360°F and lining two cookie sheets with parchment paper or silicone mats. Prepare your shredded zucchini by squeezing out as much moisture as possible—this step is key to avoiding soggy cookies. Gather your dry and wet ingredients so you can work smoothly through the next steps.

Step 2: Mix the dry ingredients

In a large mixing bowl, combine your quick oats, old fashioned oats, oat flour, ground flax or chia seeds, chopped walnuts, ground cinnamon, baking powder, and fine sea salt. Stir well to ensure that your spices and leavening are evenly distributed throughout the mixture, which guarantees every bite is perfectly flavored.

Step 3: Add and blend wet ingredients

On top of your dry ingredients, add the unsweetened applesauce, honey, oil, eggs, and vanilla extract. Stir vigorously until a cohesive cookie dough forms. The batter should be thick but easily scoopable—don’t worry if it seems a bit dense, the oats and zucchini give it natural heft.

Step 4: Incorporate shredded zucchini

Fold in the shredded zucchini carefully, making sure it is evenly dispersed throughout your dough. This little veggie surprise will keep the cookies moist and tender while adding a subtle earthiness that balances the natural sweetness.

Step 5: Shape your cookies

Using a 2-tablespoon scoop or spoon, portion the dough onto your prepared cookie sheets. Space the cookies about 2 inches apart to allow room for gentle spreading. Flatten and shape each mound into a round cookie about ½ to ⅔ inches thick and roughly 2 to 2½ inches in diameter. Keep in mind these cookies won’t rise much while baking, so shape them as you want them to appear.

Step 6: Bake until golden

Bake one sheet at a time in your preheated oven for 12 to 14 minutes. You’ll know they’re done when they turn lightly golden around the edges and smell irresistibly cinnamon-y. Let the cookies cool on the sheets for 5 minutes to firm up before transferring them to a wire rack to cool completely.

How to Serve Zucchini Bread Breakfast Cookies Recipe

A stack of five round, thick oatmeal cookies with visible bits of green zucchini mixed in, showing a coarse and chunky texture, sits centered on a white speckled plate. The cookies have a golden-brown color with some hints of darker grains, and the uneven surface reveals oats and other small ingredients. Around the stack, more of these cookies lie flat, all on a white marbled surface that contrasts softly with the warm colors of the cookies. The focus is on the stack, with a blurred green zucchini in the soft background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A simple sprinkle of extra chopped walnuts or a light dusting of cinnamon sugar on top elevates these cookies and adds a touch of crunch or sweetness. For a fresh twist, top each cookie with a smear of almond butter or a thin spread of Greek yogurt mixed with honey.

Side Dishes

Pair your Zucchini Bread Breakfast Cookies Recipe with a hot cup of coffee or chai tea to start your day with comforting flavors. A side of fresh fruit like berries or a sliced apple can provide the perfect refreshing bite alongside the dense, nutty cookies.

Creative Ways to Present

Use these cookies as a base for a breakfast parfait layered with yogurt, granola, and fresh fruit. Alternatively, sandwich two cookies with cream cheese frosting or nut butter for a fun morning treat that feels a little decadent but stays nourishing.

Make Ahead and Storage

Storing Leftovers

After your cookies have cooled completely, store them in an airtight container at room temperature for up to three days. This keeps them moist and fresh, perfect for a quick breakfast or snack without any fuss.

Freezing

For longer storage, freeze these cookies in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag or container. They freeze beautifully for up to three months and thaw quickly at room temperature.

Reheating

Warm your cookies gently in the microwave for 15 to 20 seconds or pop them in a toaster oven until just warmed through. This enhances their softness and revives their fresh-baked aroma, making every bite taste like it was just pulled from the oven.

FAQs

Can I use other types of flour in this recipe?

Absolutely! While oat flour or whole wheat flour work best to give texture and fiber, you can substitute with other grain-based flours like spelt or rye, keeping in mind that the texture and flavor may vary slightly.

Do I need to peel the zucchini before shredding?

There’s no need to peel your zucchini; the skin is tender and packed with nutrients. Just be sure to squeeze out excess moisture to keep your cookies from becoming soggy.

Can I make these cookies vegan?

Yes! To make this Zucchini Bread Breakfast Cookies Recipe vegan, replace the eggs with flax eggs (1 tablespoon ground flax + 3 tablespoons water per egg) and use coconut oil or vegan butter instead of regular butter or oil.

What’s the best way to reduce the moisture in shredded zucchini?

Once shredded, place the zucchini in a clean kitchen towel or several layers of paper towels and squeeze firmly to remove as much liquid as possible. This ensures the dough stays thick and your cookies bake up perfectly.

Are these cookies suitable for kids’ lunchboxes?

Definitely! These cookies are nutritious, mildly sweet, and veggie-packed, making them a fantastic option for kids to enjoy at school or as a healthy afternoon snack.

Final Thoughts

I can’t recommend this Zucchini Bread Breakfast Cookies Recipe enough if you’re eager to add some fun, flavor, and nutrition to your mornings. They’re simple to make, endlessly adaptable, and balanced in taste and texture. Give it a try—and I promise these cookies will quickly become a beloved staple on your breakfast table!

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