These zucchini breakfast cookies are the perfect way to start the day!
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.
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!
- 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)
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.
Enjoy these zucchini breakfast cookies all week long! And here’s some tips on how to store them:
- 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
Until the next cooking adventure,
I finally made your breakfast cookies, and they were delicious! So easy to make too. They are so practical to have especially for work days. I just need to make my coffee and my breakfast is ready. Loved them so much I made another batch for this week, I didn’t have zucchini so I replaced it with pumpkin (cooked) also delicious ! Thank you for your recipe, now I have another one to put in my breakfast rotation 🙂
Yayyy! So so happy to hear they were delicious! And what a GREAT idea to replace with pumpkin – I’ll have to give that a try too!
Delicious! I added a few things to the recipe. I used 3/4 whole wheat flour and 1/4 cup all purpose flour, I added a grated carrot in with the grated zuchinni, added some raisins, ground ginger, a scoop of collagen powder and a tablespoon of hemp/chia/flax seed mix, also added one egg and then baked them for 17 minutes. They came out great! Can’t wait to eat them for breakfast this week.
I’m so glad to hear they turned out great! I LOVE the additions you made – YUM!