NOTE: This post was originally published in 2014. The photos and story were updated in 2018. The recipe stayed the same because we love it just the way it is! 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 are lots of early morning chores to do on the farm, but it’s just different.
Zucchini Breakfast Cookies are great back to school breakfast!
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. 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 for those early morning piano lessons. Yuck!
I have been searching for the “perfect” breakfast cookie for a while 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 healthy, end up tasting exactly like regular cookies (because they are). I have a serious sweet tooth but I just can’t handle eating dessert cookies first rattle out of the box.
How do I make oat flour at home?
Watch this video to see exactly how to make these cookies! It’s a really easy recipe to follow!
I love using oat flour for these cookies. It gives the cookies the best texture, extra nutrition, and makes them healthy! I always measure the oats first, blend them in my blender until it makes a flour. Then use that amount in my cookies!
How do I prepare zucchini for baking?
- Grating zucchini an easy way to prepare it for baking. You can grate it using the fine or more coarse side of the grater.
- Peeling zucchini before grating is optional. You can see the green peel in baked goods if you don’t grate it first. It doesn’t alter the taste at all.
- Some recipes require wringing grated zucchini before adding it to a recipe to eliminate some of the liquid. Check to see if the recipe instructs you to wring it or not.
- I almost always add zucchini as the last ingredient, then gently stir to combine. Adding it earlier in the recipe, then over mixing will wring the zucchini right in with the recipe and can produce extra liquid.
How do I successfully freeze zucchini?
Although millions of people have successfully frozen zucchini to use later, it’s not my favorite way to freeze zucchini. It always ends up watery and the texture just isn’t the same after it’s been frozen.
I prefer baking zucchini muffins, bread, and cookies and then freezing the baked product instead of freezing the zucchini alone. Having zucchini bread in the freezer and ready to go is a lifesaver on busy days! My family loves it for breakfast and dessert!
Fantastic recipes for using zucchini!
- Chocolate Zucchini Picnic Cake
- Zucchini Brownies
- Chocolate Zucchini Cookies
- Zucchini Texas Sheet Cake
- Zucchini Parmesan Meatballs in Creamy Tomato Sauce
- Easy Grilled Zucchini Foil Packets
Other make ahead breakfast recipes you will enjoy!
- Breakfast Casserole
- Spudnut Cinnamon Rolls
- Peach and Carrot Smoothies
- S’mores Smoothies
- S’mores Energy BItes
- Ham and Cheese Breakfast Quesadillas
- Hot Egg and Cheese Breakfast Sliders
- Ham, Egg, and Cheese Breakfast Calzones
- Ham, Egg, and Cheese Breakfast Rolls
- Breakfast Burrito Bowls
- French Bread Breakfast Pizza
- Freezer Breakfast Burritos
Whenever my kids find out they are getting cookies for breakfast you better believer they are excited! I’m excited too because all I have to do is pull a bag of cookies out of the freezer and toss it to them! Easiest breakfast ever and no complaining about it either! Now that’s the perfect way to do mornings! I’m not going to lie to you…even Zucchini Breakfast Cookies don’t make my kids excited for school! If any of you figure out a way to make wild farm boys excited about being caged up in a classroom all day please let me know your ways! We’ve got the cookies, but that’s about the only thing we’re excited about when it comes to school. Wish me luck!
Grab the Zucchini Breakfast Cookies Recipe!
- 1 heaping cup zucchini, finely grated
- 1/3 c. oil
- 1 egg, beaten
- 1/3 c. brown sugar
- 1 tsp. vanilla
- 1 1/2 c. quick oats, divided
- 1 cup wheat flour
- 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/2 tsp. salt
- 1/2 c. semi sweet chocolate chips
- 1/2 c. chopped walnuts, optional
- Preheat oven to 350 degrees
- If desired, blend one cup of the oats and make oat flour. This isn't necessary, I like it better though.
- Mix together egg, oil and vanilla. Add brown sugar and mix again.
- Add blended (if you're using them) and non blended quick oats, whole wheat flour, baking powder and soda, salt, cinnamon and nutmeg to a mixing bowl. Mix together.
- Add flour mixture to egg mixture. Mix together until combined.
- Add chocolate chips and walnuts. Mix.
- Add zucchini and gently mix together.
- Drop 1 1/2 inch cookie balls on parchment lined baking sheet.
- Bake for 13-14 minutes.
- Cuisinart CTG-00-BG Boxed Grater
- USA Pan (1030LC) Bakeware Cookie Sheet, Large, Warp Resistant Nonstick Baking Pan, Made in the USA from Aluminized Steel
- Reynolds Kitchens Non-Stick Parchment Paper - 60 Square Feet
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Nutrition Information:Yield: 20 Serving Size: 1
Amount Per Serving:Calories: 132 Total Fat: 8g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 9mg Sodium: 105mg Carbohydrates: 14g Fiber: 1g Sugar: 6g Protein: 2g