Zucchini Bread Breakfast Cookies Recipe
If you’re searching for a treat that lets you sneak extra veggies into your morning routine, you’ll fall head-over-heels for these Zucchini Bread Breakfast Cookies. Packed with wholesome oats, a hint of cinnamon, and the irresistible tenderness that comes from fresh zucchini, they transform a classic favorite into a seriously satisfying grab-and-go breakfast. One bite and you’ll swear these cookies were made for busy mornings and slow, cozy weekends alike!
Ingredients You’ll Need
Every ingredient in these Zucchini Bread Breakfast Cookies is chosen for flavor and function—and I promise, you probably have most of them already! From the oaty backbone to the touch of spice and sweet nuggets of walnut, each one plays its role in shaping texture, taste, and that golden, cookie-delicious finish.
- Quick oats: The main base for your cookies—quick oats keep them tender and hearty at the same time.
- Old fashioned oats: Adds a wonderful chew and rustic texture to every bite.
- Oat flour (or whole wheat flour or ground grains): Binds everything together and offers a subtle, nutty background flavor.
- Ground golden flax (or chia seeds): A nutritional powerhouse for fiber and omega-3s, while also helping the dough stick together.
- Chopped walnuts: These bring crunch and an earthy richness—totally optional, but highly recommended!
- Ground cinnamon: Infuses the cookies with that quintessential breakfast bread warmth.
- Baking powder: Makes the cookies just the right amount of fluffy without being cakey.
- Fine sea salt: A small amount of salt sharpens all the other flavors—don’t skip it.
- Unsweetened applesauce: Helps with moisture and natural sweetness without weighing the cookies down.
- Honey: Sweetens ever-so-gently and rounds out the flavors naturally.
- Oil (or melted butter or melted coconut oil): Fat ensures your cookies are tender and soft, not dry.
- Large eggs: Bind everything together and ensure the cookies hold their shape.
- Vanilla extract: Adds depth and a comforting aroma you won’t want to skip.
- Shredded zucchini (with excess moisture squeezed out): The star of the show! It adds incredible moisture and sneaks in veggies, measured after squeezing for the perfect consistency.
How to Make Zucchini Bread Breakfast Cookies
Step 1: Prep Your Oven and Pans
Start by preheating your oven to 360°F—trust me, that extra 10 degrees over the usual 350 makes a difference for perfect golden edges. Line two cookie sheets with parchment paper, so your cookies turn out picture-perfect and cleanup is a breeze.
Step 2: Mix Up the Cookie Dough
In a big mixing bowl, add all your dry ingredients: quick oats, old fashioned oats, oat flour, flax or chia, walnuts, cinnamon, baking powder, and salt. Blend them well so you get a little bit of every delicious ingredient in each bite. Then, pile on the applesauce, honey, oil, eggs, vanilla, and zucchini (making sure it’s squeezed dry—this is key to avoid soggy cookies). Stir until a thick, slightly sticky dough forms and everything is evenly distributed.
Step 3: Shape Your Cookies
Grab a cookie scoop or two tablespoons and portion the dough into balls—aim for about two tablespoons per cookie. Place them two inches apart on your lined trays. Flatten each ball slightly with your fingers or the back of a spoon until they’re about half an inch thick and still round; these cookies hold their shape and won’t spread much as they bake.
Step 4: Bake Until Golden
Pop the trays into the oven one at a time. Bake each batch for 12 to 14 minutes, just until the cookies are lightly golden at the edges. Let them rest on the baking sheet for five minutes (they’ll finish setting up), then transfer to a rack to cool completely. Don’t be surprised if they disappear before they’re even cool!
How to Serve Zucchini Bread Breakfast Cookies
Garnishes
For a little upgrade, try a dusting of powdered sugar, a drizzle of honey, or even a touch of your favorite nut butter on warm Zucchini Bread Breakfast Cookies. If you’re in the mood for luxe, a dollop of Greek yogurt and a sprinkle of cinnamon is pure breakfast magic.
Side Dishes
Pair your cookies with a creamy latte, a fresh fruit salad, or a smoothie for a breakfast spread that feels both energizing and indulgent. These cookies are sturdy enough to come along on the go, so tuck one beside a little cheese or a hard-boiled egg for a protein punch.
Creative Ways to Present
Turn these cookies into Zucchini Bread Breakfast Cookie “ice cream sandwiches” with your favorite yogurt or frozen yogurt, or stack them with parchment and tie them up with baker’s twine for a beautiful homemade breakfast gift. These are also adorable tucked into lunchboxes or an afternoon tea spread.
Make Ahead and Storage
Storing Leftovers
Store your Zucchini Bread Breakfast Cookies in an airtight container at room temperature for up to three days. They’re surprisingly sturdy, and the flavors deepen as they sit—making them a fantastic make-ahead option for busy weeks.
Freezing
If you want to stash a batch for later, let the cookies cool completely and freeze them in a single layer on a baking sheet first. Once frozen, pop them into a zip-top bag or airtight container; they’ll keep beautifully for up to three months. Grab one in the morning and it’ll thaw by snack time!
Reheating
For that just-baked warmth, pop a cookie in the microwave for about 10 seconds. If you’re reheating several, a quick toast in a low oven will bring back the fresh-baked aroma and slightly crisp edges—so tempting!
FAQs
Can I use all quick oats or all old fashioned oats?
You can use one or the other if that’s what you have, but the combination provides the best mix of chewiness and tenderness. Just quick oats may yield a softer cookie, while all old fashioned oats will be chewier and more rustic.
Do Zucchini Bread Breakfast Cookies taste strongly of zucchini?
Not at all! The zucchini adds wonderful moisture and a hint of freshness, but the overall flavor is reminiscent of spiced breakfast bread with just a subtle nod to the veggie.
Can I make these gluten free?
Absolutely—simply use certified gluten-free oats and substitute the oat flour with a gluten-free flour blend of your choice. They turn out just as hearty and delicious.
What can I use instead of walnuts?
If nuts aren’t your thing or you need the cookies to be nut free, you can skip the walnuts or swap in pumpkin seeds, sunflower seeds, or even raisins for extra texture and flavor.
How do I get the excess moisture out of zucchini?
After shredding your zucchini, wrap it in a clean towel or several layers of paper towel and give it a good squeeze over the sink. This ensures your cookies won’t be soggy and will hold their shape perfectly.
Final Thoughts
Whether you’re meal-prepping, packing lunches, or just treating yourself to something wholesome and fresh, these Zucchini Bread Breakfast Cookies are about to become your new favorite morning ritual. They’re easy, nourishing, and just the right balance of soft, chewy, and sweet. Give them a try and see if they don’t make breakfast the best part of your day!
Print
Zucchini Bread Breakfast Cookies Recipe
- Total Time: 29 minutes
- Yield: Makes about 18 cookies 1x
- Diet: Vegetarian
Description
These Zucchini Bread Breakfast Cookies are a delicious and nutritious way to start your day. Packed with oats, walnuts, and zucchini, these cookies are a wholesome treat that will keep you satisfied until lunchtime.
Ingredients
Dry Ingredients:
- 1 ½ cups quick oats
- ¾ cup old fashioned oats
- 1 cup oat flour (OR whole wheat flour OR ground grain of your choice)
- ¼ cup ground golden flax (OR chia seeds)
- 1/4 cup chopped walnuts
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon fine sea salt
Wet Ingredients:
- ½ cup unsweetened applesauce
- ⅓ cup honey
- 4 tablespoons oil (OR melted butter OR melted coconut oil)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini (excess moisture squeezed out (measured after squeezing))
Instructions
- Prep: Preheat oven to 360°F. Line two cookie sheets.
- Make cookie dough: Place all dry ingredients in a large bowl and mix until well combined. Add all wet ingredients on top and stir together until cookie dough forms.
- Shape cookies: Scoop dough into 2-tablespoon sized cookies, place spaced 2 inches apart on lined cookie sheets. Slightly flatten and shape cookies into rounds about ½ – ⅔ inches thick and 2 – 2½ inches in diameter (they will not change during baking).
- Bake: Bake cookies, one batch at a time, for 12-14 minutes, or until lightly golden. Cool on cookie sheets for 5 minutes, then transfer to a cooling rack to cool completely. Store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 7g
- Sodium: 70mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
Keywords: Zucchini Bread, Breakfast Cookies, Healthy Breakfast, Oatmeal Cookies
