Zucchini Breakfast Cookies

Filled with fresh zucchini, rolled oats, and naturally sweetened, these zucchini breakfast cookies are a healthy recipe that the whole family can enjoy to start the day.

If you’re looking for a new grab-and-go summer breakfast, give this zucchini oatmeal breakfast cookies recipe a try! Not only is it great for busy mornings, but it’s a fun and different way to use up all of that extra zucchini and a good way to eat more veggies too.

Plus, while I designed these cookies as a healthy breakfast recipe, you could add some extra sweetness with some chocolate chips and enjoy them as a simple snack instead.

Why You’ll Love Them

• Kid Friendly – These zucchini breakfast cookies are moist, flavorful, and low in sugar, which makes them a great breakfast or snack for toddlers and kids.
• Full of Fiber – The combination of rolled oats and zucchini ensures that each cookie contains over 2 grams of fiber.
• Freeze Well – These cookies keep well in the freezer for up to 3 months so they are great for meal prep or batch cooking.

Ingredients + Substitutions

• Zucchini – To add moisture and fiber to the cookies, and help add some more veggies to your day!
• Oats – You can use rolled oats, old-fashioned oats, or quick oats; however, instant oats and steel-cut oats are not recommended.
• Flour – The recipe calls for all-purpose flour, but you can use whole wheat flour if you’d like to add a little more fiber. You can also make them gluten-free by using 1-to-1 gluten-free flour, oat flour, or almond flour.
• Butter – To add some healthy fats and ensure the cookies are moist.
• Maple Syrup – To sweeten the cookies. You can use honey or brown sugar instead.
• Egg – To bind the cookies. You can use a “flax egg” if needed.
• Vanilla – To add flavorful.
• Baking Powder – To ensure the cookies are fluffy.
• Salt – To season.

While I didn’t include any, you can add some chocolate chips for a hint of sweetness if desired. See the notes section of the recipe card for details.

How to Make Zucchini Breakfast Cookies

1. Grate the zucchini. Using a box grater, grate the zucchini into fine strips. Transfer the grated zucchini to a tea towel or paper towel, wrap it up, and, holding it over the sink, squeeze out as much water as possible. Set aside.
2. Mix the dry and wet ingredients. In a medium bowl, combine the rolled oats, flour, baking powder, cinnamon, and salt, stir and set aside. In a large bowl, whisk together the maple syrup, melted butter, egg, and vanilla extract, add the grated zucchini, and mix again, then add the dry ingredients and fold until well combined.
3. Shape into cookies. Using a 1/3 cup measuring cup, scoop the batter onto a baking sheet lined with parchment paper, and shape it into large cookies.
4. Bake until golden brown. Transfer the baking sheet to an oven at 375°F and bake for 18-22 minutes until the edges are golden brown. Remove the cookies from the oven and allow to cool on the baking sheet for 5 minutes and then transfer the cookies to a wire rack to cool completely.
5. Serve and enjoy! Once cooked, the cookies can be eaten immediately or stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.

You can find the detailed instructions in the recipe card below.

Serving Suggestions

These zucchini breakfast cookies are a great source of complex carbohydrates, fiber, and healthy fats on their own. However, to ensure they are a more balanced meal for breakfast, I would suggest serving them with a source of protein, such as:

• Greek yogurt
• Skyr
• Cottage cheese
• Boiled eggs
• Whole milk
• Protein shake

More Zucchini Recipes:

• Creamy Zucchini Pasta
• Chocolate Zucchini Bread
• Zucchini Fritters

Zucchini Breakfast Cookies

Author: Stephanie Kay

With a muffin-like texture, these healthy zucchini oatmeal cookies are great for a family-friendly on-the-go breakfast. Not only are they high in fiber and low in sugar, but they keep well in the fridge and freezer so they are a great meal prep idea for busy mornings.

• Author: Stephanie Kay
• Prep Time: 40 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour
• Yield: 8 cookies
• Category: Breakfast
• Method: Baked
• Cuisine: American

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Ingredients

• 1 cup rolled oats
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 cup maple syrup, or honey
• 1/2 cup butter, melted
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup grated zucchini, packed

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Instructions

1. Preheat the oven to 375°F and line a baking sheet with parchment paper.
2. Using a box grater, grate the zucchini into fine strips. Transfer the grated zucchini to a tea towel or paper towel, wrap it up, and, holding it over the sink, squeeze out as much water as possible. Set aside.
3. In a medium bowl, add the rolled oats, flour, baking powder, cinnamon, and salt, stir to combine with a wooden spoon or spatula, and set aside.
4. In a large bowl, add the maple syrup, melted butter, egg, and vanilla extract, and whisk until well combined. Add the grated zucchini and stir again until well incorporated.
5. Pour the dry ingredients into the large bowl of wet ingredients and, using a wooden spoon or spatula, gently fold together until well incorporated, being careful not to overmix the batter. Transfer the batter to the fridge to rest for 30 minutes.
6. Once the batter has cooled in the fridge, using a 1/3 cup measuring cup, scoop the batter onto the baking sheet, and shape it into a large cookie. The mixture should make 8 cookies.
7. Transfer the baking sheet to the oven for 18-22 minutes until the cookie edges are golden brown and the top is set.
8. Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
9. Once cooled, the cookies can be enjoyed immediately or stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.

Notes

To Add Chocolate Chips: Add 1/2 cup of dark chocolate chips to the batter once mixed and gently fold to combine.

To Use Gluten-Free Flour, Oat Flour, or Almond Flour: Swap the all-purpose flour for 1 cup of 1-to-1 gluten-free flour, oat flour, or almond flour. To make oat flour, add 1 cup of rolled oats to a blender or food processor and blitz until fine flour is formed.

To Use Coconut Oil: Swap the butter for 1/2 cup melted coconut oil.