Zucchini Breakfast Cookies

Zucchini Breakfast Cookies  are so soft, not too sweet and perfect for on the go breakfasts. They are one of my favorite new ways to use up all that zucchini from my garden. 

Cookies for breakfast That's right! Zucchini Breakfast Cookies are soft, healthy, and delicious!
My boys are starting school next week. Yes, next week. Of course nobody at my house is excited about that. We love working together and playing together in the summer. Summer schedules are my favorite because we don’t have a schedule! We do whatever we want whenever we want. Don’t get me wrong, there is lots of early morning work to do on the farm, but it’s just different. Anyway, during the school year we have a hard time going to bed early which means we have a hard time happily getting up early.
Zucchini Breakfast Cookies! I'm getting ready for on the go school morning breakfasts! Little Dairy on the Prairie
The other day I decided I would get a head start on the dreaded mornings that I know are coming. I made some Zucchini Breakfast Cookies and froze them. I even put fun messages on some of the bags. Maybe my boys will feel a little more loved on the extra early days when they will be heading out the door by 5:30! Breakfast Cookies make make a perfect on the go breakfast when I don’t have anything else ready.
This is what it is like living with a blogger! Seriously, these zucchini breakfast cookies were so good I had to make them stop!
I have been searching for the “perfect” breakfast cookie for awhile now. Most of them I try either taste pretty much like a jar of wheat germ (too healthy). The ones that don’t taste too health taste exactly like regular cookies (because they are).  Regular chocolate chip cookies are too sweet for me in the morning.  I wanted a fairly healthy cookie that still tasted good. Success! These were so good I could see my family was going to devour them before I had a chance to take pics!
Zucchini Breakfast Cookies are soft and have just the right amount of sweet! One of the best ways to use up all that zucchini!
Zucchini Breakfast Cookies are everything a breakfast cookie should be. They aren’t so sweet I feel like I’m eating dessert for breakfast (which my family would love). They are so soft and really are pretty darn healthy. Besides all of that, they are in the freezer (with messages), and already ready to go. You can’t beat that!
Zucchini Breakfast Cookies
Prep time
Cook time
Total time
Zucchini Breakfast Cookies are super soft, healthy and perfect for on the go breakfasts. They have a muffin like texture!
Recipe type: Breakfast
Cuisine: American
Serves: 20 cookies
  • 1 heaping cup zucchini, finely grated
  • ⅓ c. oil
  • 1 egg, beaten
  • ⅓ c. brown sugar
  • 1 tsp. vanilla
  • 1½ c. quick oats, divided
  • 1 cup wheat flour
  • ½ tsp. baking powder
  • ¼ tsp. baking soda
  • ½ tsp. cinnamon
  • ¼ tsp. nutmeg
  • ½ tsp. salt
  • ½ c. semi sweet chocolate chips
  • ½ c. chopped walnuts, optional
  1. Preheat oven to 350 degrees
  2. If desired, blend one cup of oats and make oat flour. This isn't necessary, I like it better though.
  3. Mix together egg, oil and vanilla. Add brown sugar and mix again.
  4. Add blended and non blended quick oats, flour, baking powder and soda, salt, cinnamon and nutmeg to a mixing bowl. Mix together.
  5. Add flour mixture to egg mixture. Mix together until combined.
  6. Add chocolate chips and walnuts. Mix.
  7. Add zucchini and gently mix together.
  8. Drop 1½ inch cookie balls on parchment lined baking sheet.
  9. Bake for 13-14 minutes.

A melt in your mouth cookie for breakfast that's just the right amount of sweet! A favorite way to use up zucchini!

Amy Engberson About Amy Engberson

I live on a dairy with my husband and three boys. Although we are in the business of raising cattle, we really are in the business of raising boys. I am passionate about catching up with each other at meal times. My love language is food. And I hope that my men feel the love in every bite.


  1. Elaine Duckett says:

    I can see why you needed to post a sticky note on the cookies, that is my girl. Maybe someday the boys will write on a sticky note telling you how awesome the cookies were.

    They are going to love the handwritten note on the baggy more than the cookies, believe me.

    Zuke cookies beat the heck out of eating breakfast at the cafeteria. Way to go Mom.

  2. These look awesome! My hubby is a big zucchini fan so I cant wait to whip these up! Pinned 🙂

  3. I made these this morning and I like them!!! They may also be lunch and dinner cookies! : )

  4. I cant wait to try these cookies! I’ve been looking for a good breakfast cookie too. I was wondering if you squeeze out some of the water from the zucchini?

    • I loved these cookies because they truly taste like something you should eat for breakfast, not like dessert! I didn’t squeeze the water out of the zucchini. I grated the zucchini first and let it sit while I prepared the rest of the ingredients. As it sits some of the water from the zucchini puddles up around it. I didn’t add that water and they were still super moist. I hope you love them!

  5. These are very good. I added a small gala apple just because. My daughter and I couldn’t stop eating them.

    • Great idea Delisa! I always love apples but this time of the year they are extra delicious! I love that they are pretty good for you too. That way you don’t have to feel guilty about eating too many of them!

  6. What a fun idea! I’m going to make these cookies tonight. I will report back 🙂

  7. these are wonderful!! I’ve been making a chocolate chip zucchini cookie for years, but these are healthier, and just as delicious! Perfect for an after school snack (or any other time for that matter). My kids just gobbled them up!! Totally freezing some dough for the winter months. Thanks for the recipe!

    • Zucchini and chocolate were meant to be together! Mandy, let me know how freezing the dough works out for you. I always bake these cookies first then freeze them.

      • Hi!
        I was wondering how long do these cookies last in the freezer? And how do you thaw them? I have never frozen cookies before☺

        • I freeze these cookies for up to three months. I imagine they would last longer than that, but I haven’t tried it. My family lives a long ways from the grocery store so we end up eating a lot of food that has been frozen before. Maybe we are a little too used to it and don’t notice funny freezer tastes as much as other people do. Good luck with it!

  8. I made these for a priest friend of mine and he loves them. He says they are perfect for his diet and lifestyle and wouldn’t change a thing. I will be keeping him supplied with these gems from now on. Thanks so much!

  9. Christie Kozier says:

    A way to make these even healthier is to sub unsweetened applesauce for the oil. I do this in all my baking recipes and you don’t notice the flavor, just adds the moistness! 🙂

  10. wonderful!! I love the tip about making partial oat flour. Much smoother batter. These are so tender and just the right amount of sweet. Thank you!!

  11. Aloha from Hawaii, Amy!
    I grew Zucchini for years in Oregon and found that you don’t need to miss out on it during the winter months.
    Simply grate your Zucchini, measure out the amount you want for your favorite recipes and freeze it in Zip Lock Bags. I use quart size for 2-cup recipes. Flatten the bags to get as much of the air out as possible and stack them like a pile of books in the freezer!
    Be sure to label the amount on the bag so you know which recipe it is for.
    I usually had all I needed to keep us in Zucchini Bread all winter.

    • Thanks for the tip! I have tried freezing grated zucchini before. It works wonderfully and who could resist having zucchini available all year long? Sometimes I like to spend the whole day baking and freezing zucchini cookies and breads so I have a few ready to go treats in the freezer!

  12. How many cookies is a serving? I only ask because I would willingly eat 10 in one sitting without remorse!

    • Much to my detriment, I don’t worry about how many cookies are in a serving. This recipe makes about 20 cookies and I usually try to limit myself to about 2 cookies in one sitting! No remorse!!

  13. Made these this morning with zucchini I wanted to use up! We only had white chocolate chips but they were still absolutely delicious. My toddler gives her seal of approval as well.

  14. Chelsie says:

    When you freeze them, do you warm them back up? I’m wondering what you do after you take them out of the freezer…

    • Chelsie, I take them out of the freezer and let them sit at room temperature until they thaw. It only takes a little bit for them to thaw. My kids usually gobble them up at this point but, it makes them seem a little more fresh if I microwave them for just a few seconds. Enjoy!

  15. These are delicious! Not overly sweet and not soggy – just a yummy little cookie! I used white whole wheat flour and coconut oil with great results. These would be great with raisins, too!

    • Raisins would be yummy Mary! It’s good to know they can be made more healthy by switching a few ingredients. My zucchini are just coming on and I can’t wait to start turning them into desserts!

  16. Michelle says:

    I’m so happy I came across this recipe! I’ve been blessed with LOTS of yellow squash and zucchini this season, so I was looking for directions on how to freeze it when I came across this recipe. We love zucchini bread, so I’m sure these will be great as well. I’m making them tonight! So much healthier than all the processed junk in the store. Thanks,

    • I know lots of people freeze grated zucchini, but I prefer to just make bread and cookies and freeze those. It’s a life saver on those busy days to have something yummy stowed away in the freezer. Enjoy!

  17. These sound wonderful. I am looking for ways to use my garden zucchini. One question. I only have white flour on hand, not wheat. Will it substitute okay? I don’t bake often and so wheat flour has never worked out for me because it gets bugs in it by the time I go to use it again.

  18. thanks for sharing these are great.
    I used coconut oil and half wheat half spelt flour.
    I was out of walnuts so I used sunflower seeds. They turned out great!thank you!

  19. I just tried these out with a few modifications and they turned out wonderfully! I will be posting a review (with a link to your site) on my blog – thestepfordhomesteader.wordpress.com. Please feel free to stop over and check out some of my recipes! I would love to hear your input!

    • Kati, I’m headed to your blog right now! I love altering recipes so I can use what I already have in my pantry or refrigerator. That’s what you have to do when you live a million, okay not a million, miles from the grocery store! Enjoy!!

  20. I think you might want to change your “About Amy Engberson” section to:
    …I live on a dairy farm……

  21. Cathy J Brogan says:

    Made 2 batches of these today. They are delicous! I made on with raisins and walnuts the other with mini chicolate chips. I added 1 tablespoon of flax/chai seeds/grain. I lost 56 pounds doing Beachbody and have really been making clean eating baked goods which i feel this is. Nice change for breakfast!Of note, i shred a lot of zucchini in the summer and freeze in 2 cup measures in freezer bags and use to bake with in the off season.Thank you for sharing this recipe! Keeper!

    • Congrats on all your hard work Cathy! In my opinion, you can’t beat eating cookies for breakfast, especially if they are healthy! And it’s a bonus that you can make them with your frozen zucchini all winter long!

  22. These sound amazing! Quick question…if I don’t blend the cup of oats, do I just use 1/2 cup of oats and 1 cup of flour, or do I need to add something in place of the oat flour it would have made? Thanks!

    • I can’t say for sure because I haven’t tried not blending the oats in this particular recipe. I would use the 1 1/2 cup oats (not blended) and the cup of flour listed in the recipe. Let me know if it works for you!

  23. Made these this morning. They are delicious! Hard to believe they are meant to be eaten for breakfast! Thanks for a wonderful recipe.

  24. As a breastfeeding mom, I’m always looking for yummy recipes using oats to help keep my milk supply up. This is about as perfect as they come, including the healthy zucchini and lots of oats! I added a little flax seed for an additional supply boost. I can’t stop eating these! Thanks for sharing 🙂

  25. Just wondering how many calories in one thanks in advance I am doing 31-day-fix and don’t know if I would be allowed them

  26. Made these this morning but subbed teff flour for whole wheat. The kids loved these! Thanks.

  27. Christine says:

    These are delicious!! Just wondering if you have the nutritional info? Thanks!

    • I don’t have the nutritional information. This recipe is also posted on a site called “My Recipe Magic”. You can search for this recipe on their site and I think they list the nutritional information!

  28. Just made them, and the kids are eating them up! Instead of chocolate chips, I added some unsweetened cocounut, craisins, and butterscotch chips. Mine don’t look as pretty as yours, but they are great, and not too sweet! The perfect “on the go” breakfast. Thank you for sharing!

  29. Hi Amy,
    This is the 2nd zucchini recipe of yours I’ve tried. We loved the Honey & Olive Oil muffins.
    As a diabetic I am always curious for nutritional information, particularly the carb grams. Any idea for the breakfast cookies? P.S. They are just out of the oven so I am showing great restraint right now 🙂

    • Jenny, I don’t track calories, carbs, etc. This recipe is also posted on a site called “My Recipe Magic”. You can search for the recipe there and I think it lists nutritional information.

  30. margie mull says:

    I just made these today and they are delicious! I also blended the oats like you suggested. I did this in my vitamixer, which is actually my first time doing this and it was awsome can’t wait to do it again. How long do they keep in freezer? Just curious.

    • Once I started blending oats in my vitamix, my life was never the same! Haha! I love blending my oats before baking with them. I’m not sure how long these freeze because my boys devour them before long. I’m guessing 3 months, maybe longer. It’s so nice to have an on the go breakfast in the freezer for those crazy mornings!

  31. I can’t wait to try this recipe! I wanted to know the best way to grate the zucchini, and do you remove the skin? (Love zucchini, but haven’t ever grated it before!). My hubby is a Railroader & I think this will be a great breakfast /snack for him to pack!
    Thank you!

    • I grate my zucchini with a box grater, using the bigger size grates. Some recipes require wringing zucchini out before baking with it. This one does not. It’s just fine to leave the skin on unless you don’t want the green color in you baked goods! Your railroader will love it!

  32. I can’t wait to try this recipe tonight! I have finely grated almond flour or I have coconut flour. Do you think either of these would be OK to substitute the wheat flour and what kind of measurements would I use for them?

    • I’m sorry Danielle, I haven’t ever used coconut or almond flour. I’m not sure what would happen if you substituted them. Maybe google can help with the measurement conversion. Good luck experimenting!

  33. Eating these right now, fresh from the oven! I subbed the oil for 1/4 C of applesauce and 1 T of coconut oil, I used old fashioned oats because they were all I had, vanilla for 1/4 t almond (out of vanilla) and replaced the nuts and chocolate with 1/2 C fruit bits. I also needed 2 minutes extra to get a nice browned top, but my oven is weak. DELICIOUS! I definitely want to try the chocolate and nuts, it tastes like they’d go really well together. Maybe next time I’ll replace my applesauce with mashed banana to make banana cookies 🙂

  34. I made these this morning, exactly as posted, and they were perfect. The things that I love about this recipe is it can be very versatile. Next time I’m going to use sunflower seeds and some type of chopped, dried fruit instead of the chocolate chips. Don’t get me wrong, the chocolate chips were wonderful, I just love the idea that I can mix it up according to whatever I have in my pantry. Excellent recipe.

    Oh, I don’t know about others, but I did not peel my zucchini. I actually like the look of the green peel, as well as the nutritional benefits.

    • Yay! I’m glad you enjoyed these cookies. I rarely peel my zucchini because it’s just one more time consuming step. Besides that, I’m agree with you. The green peel is pretty! As far as add in’s go…I love experimenting!


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