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Zucchini Oatmeal Breakfast Cookies

August 21, 2021 By Jess 4 Comments

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Zucchini Breakfast Cookies
Zucchini Breakfast Cookies
Zucchini Breakfast Cookies
Zucchini Breakfast Cookies

These zucchini breakfast cookies are the perfect way to start the day!

Zucchini Breakfast Cookies

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.

Zucchini Breakfast Cookies

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.

Zucchini Breakfast Cookies

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 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!

Print

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

  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. 

Zucchini Breakfast Cookies

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.

Zucchini Breakfast Cookies

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

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Filed Under: Breakfast, Recipe, Snacks Tagged With: breakfast cookie, breakfast ideas, breakfast recipe, easy snacking, snack, snacks, ways to use zucchini, zucchini, zucchini recipe

Previous Post: « What’s In Season – Recipes to Make in August
Next Post: Kale & Peach Salad with Feta and Toasted Pepitas »

Reader Interactions

Comments

  1. Rachel

    November 1, 2021 at 10:06 am

    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 🙂

    Reply
    • Jess

      November 4, 2021 at 1:33 pm

      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!

      Reply
  2. Tara

    August 23, 2021 at 7:11 pm

    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.

    Reply
    • Jess

      August 27, 2021 at 3:17 pm

      I’m so glad to hear they turned out great! I LOVE the additions you made – YUM!

      Reply

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