Whether you need a quick breakfast on the go or a delicious bite to enjoy with your coffee, this recipe is for you.

This breakfast cookie recipe is a great way to use all of the zucchini in season right now too.Have you grown a ton of zucchini in your garden or have a zucchini haul from the market?

These breakfast cookies are the perfect way to enjoy it.

When you enjoy these zucchini breakfast cookies:

• You’re getting a dose of veggies with the zucchini in the cookies!
• These cookies are naturally sweetened with maple syrup so they’re not too sweet for breakfast.
• Kids will love these cookies too!
• They’re easy to pack and take on the go for breakfast.

What’s in these zucchini breakfast cookies?

Zucchini: Shredded zucchini is one of the main ingredients to give these cookies a lovely texture.

Rolled Oats: Use rolled oats, old fashioned oats or large flake oats in this recipe for best results (don’t use quick oats).

Baking Soda: Makes sure these cookies have a bit of a rise to them.

All Purpose Flour: Brings all of the cookie dough elements together but you could also try whole wheat flour.

Shredded Coconut: Coconut goes so well with the shredded zucchini in these cookies.

Chopped Walnuts: Adds a tasty crunch to these cookies.

Avocado OR Coconut Oil: Healthy oil to bring the dough together.

Maple Syrup: Adds just a touch of sweetness.

Ground Cinnamon & Nutmeg: These warming spices complement the oat flavours.

If you love zucchini bread or muffins you’re sure to love these cookies!

And here are a few quick tips for baking with zucchini:

• Make sure to squeeze out as much excess liquid from the zucchini as possible before adding to the recipe.
• Measure the shredded zucchini after squeezing the liquid out.
• Use the large side of the grater to shred the zucchini if you can.

Print

Zucchini Oatmeal Breakfast Cookie

Looking for a quick and tasty morning snack? This zucchini oatmeal breakfast cookie recipe is great for busy breakfasts on-the-go!

Course Breakfast

Cuisine American

Keyword breakfast

Prep Time 10 minutes minutes

Cook Time 17 minutes minutes

Total Time 27 minutes minutes

Servings 10 cookies

Calories 250kcal

Author Jess

Ingredients

• 1 cup rolled oats rolled oats, old fashioned oats or large flake oats
• 1 cup all-purpose flour
• 1 1/2 tsp baking soda
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 cup shredded coconut
• 1/2 cup chopped walnuts
• 1/2 cup maple syrup
• 1/3 cup avocado oil or melted coconut oil
• 1 tsp vanilla extract
• 1 cup packed shredded zucchini (important! squeeze excess water out of zucchini first and then measure)

Instructions

• Preheat oven to 375F. Line a large baking sheet with parchment paper. 
• Mix together maple syrup, avocado oil, vanilla extract and shredded zucchini in a bowl and set aside. Mix together dry ingredients in a large bowl. Add wet ingredients to dry and stir to combine. You’ll get a thick dough. 
• Scoop out 1/4 cup per cookie, forming into a bit of a ball and then flatten to about a 3/4 inch on the cookie sheet. Makes 10 cookies.
• Bake 14-17 minutes until just golden brown on top. Cool on the pan for 5 minutes and then remove to a cooling rack. 
• Store in an airtight container on the counter for up to 2 days and in the fridge for 5 days. Freeze for up to 2 months. 

Nutrition

Calories: 250kcal | Carbohydrates: 30g | Protein: 4g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Sodium: 179mg | Potassium: 179mg | Fiber: 2g | Sugar: 12g | Vitamin A: 63IU | Vitamin C: 4mg | Calcium: 36mg | Iron: 1mg

Enjoy these zucchini breakfast cookies all week long! And here’s some tips on how to store them:

Storage Tips:

• Store in an airtight container on the counter for up to 2 days.
• Store in the fridge for up to 5 days.
• Freeze for up to 2 months.

More delicious breakfast recipes you’ll love:

Apple Cinnamon Oatmeal Muffins

Peanut Butter Banana Baked Oatmeal Cups

Oatmeal Cookie Smoothie

Until the next cooking adventure,
Jess

The post Zucchini Oatmeal Breakfast Cookies appeared first on Cooking in my Genes.

If you planted a garden this summer now is the time to start harvesting all of the amazing produce.

And, it’s the perfect time to enjoy what you’ve grown in some August recipes.

I love the month of August for all the delicious produce still left to enjoy: tomatoes, peaches, plums, apricots, blueberries, corn and zucchini just to name a few!

You’ll find many of the seasonal recipes below feature these favourite fruits and vegetables. I honestly eat them on repeat until they are out of season.

We’ve kept our meals pretty simple this summer too and are guided by what’s in season.

Inspiration for easy summer dinners

Barbecue chicken & grilled veggies: Barbecue chicken and coat with your favourite barbecue sauce. While the chicken is cooking, grill a basket of vegetables – we love to mix peppers, mushrooms, snap peas and onions. But you could also add in seasonal favourites like corn, zucchini and broccoli too. Serve with a grain like quinoa and you’re set.

One Pan Baked Lemon Chicken: This blog recipe can be made anytime of year, even in the summer. You can make this chicken as a meal prep dish and take for easy lunches too. Lemons are always in season!

Roasted Vegetable Salad with Chickpeas: Make this salad ahead of time for lunches or a light dinner! Roasting summer vegetables brings out so much flavour – you’ll love it! Plus you get a dose of protein from the chickpeas to make it a full meal.

Fresh greens and a protein: Mix and match vegetables on top of salad greens and top with a protein of choice. Serve with a side of baguette for an easy, light meal.

Pizza on the grill: Grab some pizza dough from a local shop and top with summer toppings like zucchini & prosciutto! This pizza recipe is made in the oven but can easily be made on the grill.

Last year I shared some tips for how to store the vegetables harvested from your garden and you can find those tips here! I specifically chat about greens, beets and herbs and what you can do with your herbs too!

So, what other recipes are there to make in August?

Berries: Summer Berries on Toasted Sourdough

Frozen Fruit: Tropical Rum Slushie

Peaches: Grilled Peaches with Oat Crumble & Vanilla Ice Cream

Plums:  Easy Plum Jam

Saskatoon Berries: Saskatoon Berry Scones

Zucchini: Zucchini Fritters with Garlic Yogurt Dipping Sauce

It’s times to soak up all the last summer produce, sunny patio days and August sunsets.

Until the next cooking adventure,
Jess

The post What’s In Season – Recipes to Make in August appeared first on Cooking in my Genes.

They’re light, fluffy and so easy to make. These fritters are a delicious way to enjoy all the zucchini currently at the markets and grocery stores.

Perfect for a light lunch, brunch or even a side to your next dinner; these fritters are so versatile.

Until a couple of years ago, I did not appreciate how versatile zucchini was. I first tried it when spiralizing was all the rage; spiralized zucchini noodles with any kind of sauce was a go-to.

Then, I grew zucchini in my garden one summer and lets just say it took over the entire garden. So, what to do with allll the zucchini?? Make zucchini fritters!

They are light, fluffy and served with a divine garlic yogurt dipping sauce.

How to make the best zucchini fritters

Zucchini: Of course, the main ingredient to this fritters is zucchini and just as important is draining some of the liquid out before mixing into the batter. This ensures a thicker batter and crispier fritters!

Eggs, flour & herbs: A mixture of eggs, flour and herbs make up the batter to bring the fritters together.

Parmesan cheese: Adds a bit more saltiness and helps to get those fritters even crispier.

Print

Zucchini Fritters with Garlic Yogurt Dipping Sauce

These Zucchini Fritters are a delectable way to enjoy zucchini! A quick batter with fresh zucchini makes the crispiest fritters which are topped with a divine garlic yogurt sauce!

Course Appetizer

Cuisine American

Keyword zucchini fritters, zucchini recipe

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Author Jess

Ingredients

• 2 cups grated zucchini (about 2 small zucchini)
• 1/2 tsp coarse salt
• 1/2 cup all purpose flour
• 1 tsp baking powder
• 1/2 cup shredded parmesan cheese
• 2 eggs
• 1/4 tsp coarse salt
• ground pepper
• 1 tbsp chopped chives
• olive oil for sauteeing

Garlic Yogurt Dipping Sauce

• 1/2 cup plain greek yogurt
• 2 garlic cloves, minced
• juice from half a lemon
• 1 tsp olive oil
• 1/4 tsp coarse salt
• ground pepper

Instructions

• Make the yogurt sauce: Stir together garlic cloves, lemon juice, yogurt, olive oil, salt and a pinch of pepper. Let sit in the fridge until ready to use.
• To prepare the zucchini: Grate the zucchini on the large side of a cheese grater. Add the zucchini to a strainer and sprinkle with ½ tsp salt. Let sit for 15 minutes and then press down with your hands to start draining the liquid out. Get out as much liquid as you can. You want to get as much liquid out as possible so the fritters will be crispy! Set aside as you make the batter.
• To make the fritter batter: In a bowl whisk eggs and then with a spoon stir in flour, baking powder, cheese, chives, salt and a couple grinds of pepper - this will be very thick.  Then stir in the zucchini which will relax the dough.
• To make the fritters: Line a plate with a paper towel and set aside. To a large frying pan, add 2 tbsp olive oil over medium-high heat. When the pan is hot, scoop out the batter by heaping tablespoonfuls, adding to the pan and flattening each fritter with the back of the spoon. Cook about 3 minutes each side until crispy and move finished fritters to the paper towel lined plate. Add more oil to the pan as needed and continue cooking fritters until the batter is done.
• Serve immediately. Or, while waiting for the next batch to be cooked, keep the fritters on a baking sheet in the oven at 300F until ready to eat.

Notes

*These also make great leftovers. Store in the refrigerator for up to a week and re-heat in the oven on broil for a couple of minutes.

So, now that you’re ready to make these fritters with all of that glorious zucchini, what should you enjoy them with?

What do you eat with these fritters

Brunch: Serve zucchini fritters as a side to a savoury brunch. They’ll go lovely with eggs, quiche and other savoury dishes.

Grilled Meats or Salmon: Still enjoying barbecuing in the summer months? Add these fritters as a side to your favourite grilled meat dish. The light fritters will go so well as a side to grilled, baked or pan-fried salmon.

Garlic Yogurt Dipping Sauce: Simply serve the fritters with the dipping sauce as an appetizer or snack!

I hope this gives you a new way to enjoy zucchini while its in season! With just a little bit of prep, you can have these on the table in no time.

Looking for more ways to enjoy zucchini? Check out my Zucchini & Prosciutto Pizza or Roasted Vegetable Summer Salad.

Until the next cooking adventure,
Jess

DISCLAIMER: THIS RECIPE WAS ORIGINALLY CREATED FOR THE ITALIAN CENTRE SHOP AND THEY HAVE GRACIOUSLY LET ME REPUBLISH TO THE BLOG.

The post Zucchini Fritters with Garlic Yogurt Dipping Sauce appeared first on Cooking in my Genes.