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Plate with two zucchini breakfast cookies with a bite taken out of one.

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 1x
  • Category: Breakfast
  • Method: Baked
  • Cuisine: American
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Ingredients

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.

Nutrition

Find it online: https://kaynutrition.com/zucchini-breakfast-cookies/