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Zucchini Breakfast Cookies

Zucchini Oatmeal Breakfast Cookie

Course: Breakfast
Cuisine: American
Keyword: breakfast
Prep Time: 10 minutes
Cook Time: 17 minutes
Total Time: 27 minutes
Servings: 10 cookies

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



  • 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)


  1. Preheat oven to 375F. Line a large baking sheet with parchment paper. 

  2. 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. 

  3. 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.

  4. Bake 14-17 minutes until just golden brown on top. Cool on the pan for 5 minutes and then remove to a cooling rack. 

  5. 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.