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Breakfast » Zucchini Breakfast Cookies

Zucchini Breakfast Cookies

Created by Amy Engberson 167 Comments

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Zucchini Breakfast Cookies are a healthy version of zucchini chocolate chip cookies made with oats and shredded zucchini. These cookies are soft and full of flavor. They’re healthy enough for breakfast and sweet enough to be a great zucchini dessert recipe!

close up shot of chocolate chip zucchini cookies with zucchini in the background

NOTE: This post was originally published in 2014. The photos and text 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.

top view of zucchini breakfast cookies on a cooling rack with a green towel

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!

3 raw zucchini Cookies on a cookie sheet

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.
a cookie sheet with zucchinin breakfast cookies, with chocolate chips on top

How to 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!

a hand holding a thick zucchini cookie with a bite taken out of it

Other zucchini recipes

  • 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
a round cooling rack with 7 chocolate chip zucchini breakfast cookies

Whenever my kids find out they are getting cookies for breakfast you better believe 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!

zucchini cookies in a stack

Grab the Zucchini Breakfast Cookies Recipe!

If you’re looking for healthy zucchini cookies these chocolate chip zucchini cookies are the answer!

They are just the right amount of sweet, and they will make you feel good about yourself because they are packed with the good stuff! #winning

close up shot of chocolate chip zucchini cookies with zucchini in the background

Zucchini Breakfast Cookies

Zucchini Breakfast Cookies are super soft, healthy, and perfect for on the go breakfasts. They have a muffin-like texture! They're loaded with oats, whole wheat flour, and of course chocolate chips to keep them fun!
4.16 from 20 votes
Print Pin Rate
Course: Breakfast, Cookies, Dessert
Cuisine: American
Keyword: Healthy Zucchini Cookies, Zucchini Chocolate Chip Cookies, Zucchini Cookies
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 24 Cookies
Calories: 117kcal

Ingredients

  • 1 cup zucchini grated
  • 1/3 cup vegetable oil
  • 1 egg beaten
  • 1/3 cup brown sugar
  • 1 tsp vanilla
  • 1 1/2 cups quick oats divided
  • 1 cup wheat flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 cup semi sweet chocolate chips
  • 1/2 cup walnuts chopped

Instructions

  • Preheat oven to 350 degrees.
  • If desired, blend one cup of 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 and non blended quick oats, 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 1½ inch cookie balls on parchment lined baking sheet.
  • Bake for 13-14 minutes.

Notes

  • Store leftover cookies in an airtight container at room temperature.
  • Cookies will keep for up to three days at room temperature or up to three months in the freezer.
  • You can substitute raisins, dried cranberries, or other kinds of nuts for the walnuts. Or you can add more chocolate chips!

Nutrition

Calories: 117kcal | Carbohydrates: 13g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 7mg | Sodium: 76mg | Potassium: 76mg | Fiber: 1g | Sugar: 5g | Vitamin A: 20IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg
Tried this recipe?Mention @littledairyontheprairie or tag #littledairyontheprairie!

 

 

 

 

 

 

 

 

 
 




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about amy

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. Read more...

Filed Under: Breakfast, Cookies Tagged With: breakfast, chocolate chips, cookies, Freezer Meals, Make Ahead Breakfast, Zucchini

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  1. Elaine Duckett says

    August 19, 2014 at 9:13 am

    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.

    Reply
  2. Kelley says

    August 20, 2014 at 9:11 am

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

    Reply
    • Amy Engberson says

      August 21, 2014 at 9:11 pm

      I can’t wait for you to make them Kelley! If you have zucchini, chances are you are looking for lots of ways to use them! I love it!

      Reply
  3. Kaye says

    August 22, 2014 at 10:04 am

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

    Reply
    • Amy Engberson says

      August 25, 2014 at 10:36 pm

      Thanks for the feedback Kaye! Seriously, I had to put a note on these cookies so I could take pictures before my family devoured them! They really are delish!

      Reply
  4. cindy says

    August 25, 2014 at 10:19 am

    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?

    Reply
    • Amy Engberson says

      August 25, 2014 at 10:32 pm

      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!

      Reply
      • Emily says

        June 22, 2018 at 11:48 am

        I squeezed the water out because I used honey instead of sugar and you’re supposed to leave out some liquid. I squeezed too much though and they are a little dry, next time I won’t squeeze so hard!

        Reply
        • Kristen Kemp says

          July 4, 2019 at 10:32 am

          Hi Emily!! How much honey did you use? I was going to sub maple syrup for the sugar. Thank you!!

          Reply
  5. Delisa says

    September 12, 2014 at 6:14 pm

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

    Reply
    • Amy Engberson says

      September 17, 2014 at 9:26 am

      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!

      Reply
  6. Denise R. says

    September 15, 2014 at 5:45 pm

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

    Reply
    • Amy Engberson says

      September 17, 2014 at 9:25 am

      I’m glad you are trying these Denise! I bet you will like them!

      Reply
  7. Mandy says

    October 21, 2014 at 4:56 pm

    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!

    Reply
    • Amy Engberson says

      October 29, 2014 at 9:18 pm

      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.

      Reply
      • Janeth says

        October 16, 2015 at 8:48 pm

        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☺

        Reply
        • Amy Engberson says

          November 12, 2015 at 12:06 pm

          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!

          Reply
  8. Rosemary G. says

    October 26, 2014 at 7:27 pm

    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!

    Reply
    • Amy Engberson says

      October 29, 2014 at 9:05 pm

      I’m glad your friend loved them, Rosemary! I wish we could grow zucchini all year long!

      Reply
  9. Christie Kozier says

    November 2, 2014 at 8:12 am

    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! 🙂

    Reply
    • Amy Engberson says

      November 9, 2014 at 10:19 pm

      Great idea Christie! I’m always looking for ways to make things a little healthier. That way I can eat more ice cream at night! Ha Ha!

      Reply
  10. AKbird says

    April 16, 2015 at 1:09 pm

    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!!

    Reply
    • Amy Engberson says

      April 24, 2015 at 12:13 pm

      I’m beginning to get giddy about planting zucchini! These cookies are always a favorite during the plentiful zucchini season!

      Reply
  11. Ola says

    April 26, 2015 at 4:59 pm

    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.

    Reply
    • Amy Engberson says

      May 7, 2015 at 10:37 pm

      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!

      Reply
  12. Myaa says

    April 29, 2015 at 11:38 am

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

    Reply
    • Amy Engberson says

      May 7, 2015 at 10:39 pm

      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!!

      Reply
  13. Molly says

    June 11, 2015 at 8:59 am

    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.

    Reply
    • Amy Engberson says

      June 11, 2015 at 10:46 pm

      Toddlers give the most honest feedback! I’m glad she loved them!

      Reply
  14. Chelsie says

    June 22, 2015 at 1:49 pm

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

    Reply
    • Amy Engberson says

      July 8, 2015 at 6:41 pm

      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!

      Reply
  15. Mary B. says

    June 25, 2015 at 11:26 am

    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!

    Reply
    • Amy Engberson says

      July 8, 2015 at 6:39 pm

      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!

      Reply
  16. Michelle says

    July 15, 2015 at 1:53 pm

    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,

    Reply
    • Amy Engberson says

      August 1, 2015 at 4:13 pm

      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!

      Reply
  17. Sara says

    July 23, 2015 at 1:38 pm

    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.

    Reply
    • Amy Engberson says

      August 1, 2015 at 4:05 pm

      White flour should work just fine, Sara. It will change the texture of the cookies, but I think you will still love them! Good luck!

      Reply
  18. Katie says

    July 28, 2015 at 6:56 am

    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!

    Reply
    • Amy Engberson says

      August 1, 2015 at 4:00 pm

      I love add ins, Katie! They make any cookie extra special and individualized to your particular tastes. Wheat flour is my favorite! Glad you enjoyed them!

      Reply
  19. Kati says

    July 28, 2015 at 8:32 pm

    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!

    Reply
    • Amy Engberson says

      August 1, 2015 at 3:59 pm

      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!!

      Reply
  20. y says

    July 30, 2015 at 8:55 am

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

    Reply
  21. Cathy J Brogan says

    August 1, 2015 at 1:37 pm

    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!

    Reply
    • Amy Engberson says

      August 1, 2015 at 3:57 pm

      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!

      Reply
  22. Sarah says

    August 3, 2015 at 10:04 am

    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!

    Reply
    • Amy Engberson says

      September 11, 2015 at 8:59 pm

      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!

      Reply
  23. Kerry says

    August 4, 2015 at 8:24 am

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

    Reply
    • Amy Engberson says

      September 11, 2015 at 8:51 pm

      I know! Eating cookies for breakfast makes me feel like I am getting away with something!

      Reply
  24. Vicki says

    August 4, 2015 at 5:50 pm

    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 🙂

    Reply
    • Amy Engberson says

      September 11, 2015 at 8:50 pm

      A healthy cookie, you can’t beat that! Good luck with your baby!

      Reply
  25. Doreen says

    August 10, 2015 at 3:00 pm

    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

    Reply
    • Amy Engberson says

      September 11, 2015 at 8:49 pm

      I’m not sure of the nutritional information on these cookies. You can search for this recipe on “My Recipe Magic”, I think the nutritional information is listed there.

      Reply
  26. Stacy says

    August 11, 2015 at 7:39 pm

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

    Reply
    • Amy Engberson says

      September 11, 2015 at 8:48 pm

      Glad you found a flour that works for you! Kids think they are getting a special treat when they get a cookie for breakfast!

      Reply
  27. Christine says

    August 16, 2015 at 7:58 pm

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

    Reply
    • Amy Engberson says

      September 11, 2015 at 8:41 pm

      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!

      Reply
  28. Margie says

    August 17, 2015 at 7:13 am

    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!

    Reply
    • Amy Engberson says

      September 11, 2015 at 8:40 pm

      I love it when people experiment with different “add ins”. You’ve go me thinking and now I want to try a few different flavors of breakfast cookies!

      Reply
  29. Jenny says

    August 17, 2015 at 2:04 pm

    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 🙂
    Thanks,
    Jenny

    Reply
    • Amy Engberson says

      September 11, 2015 at 8:38 pm

      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.

      Reply
  30. margie mull says

    August 22, 2015 at 12:33 pm

    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.

    Reply
    • Amy Engberson says

      September 11, 2015 at 8:35 pm

      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!

      Reply
  31. Stefanie says

    August 23, 2015 at 5:57 pm

    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!
    Stefanie

    Reply
    • Amy Engberson says

      September 11, 2015 at 8:33 pm

      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!

      Reply
  32. Danielle says

    August 25, 2015 at 4:43 pm

    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?

    Reply
    • Amy Engberson says

      September 11, 2015 at 8:30 pm

      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!

      Reply
  33. Jo says

    April 4, 2016 at 9:23 am

    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 🙂

    Reply
    • Amy Engberson says

      April 12, 2016 at 10:12 pm

      I love creative substituting! It made me start thinking about chocolate and zucchini cookies and now my wheels are spinning! Thanks for sharing!

      Reply
  34. Kellie says

    July 20, 2016 at 9:03 am

    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.

    Reply
    • Amy Engberson says

      July 26, 2016 at 11:39 am

      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!

      Reply
  35. Val says

    August 27, 2016 at 4:45 pm

    I’ve been looking for a zucchini baking recipe that is easy, tasty, and not-too-unhealthy. Most of them just have sooo much sugar, and the relatively modest amount in this one made me curious to try it, but expecting something less than delicious. However, I’m blown away by how good they actually are. I’m scarfing down my first batch right now, and will definitely be making another. I left out the nuts as I’m allergic, made a few with chocolate chips, a few with raisins, and a few just plain. Raisins were a good idea, and honestly, I even love the plain ones! Impressed.

    Reply
    • Amy Engberson says

      September 1, 2016 at 8:28 am

      Yay! So glad these cookies didn’t disappoint! We all love zucchini because it’s a healthy vegetable, then we add a few cups of oil and a few more cups of sugar and try to convince ourselves we are eating vegetables! Ha! Don’t get me wrong, I stock my freezer full of zucchini bread every fall, and it’s not very healthy. But it is nice to have a healthy option that actually tastes good! I love experimenting with different add ins!

      Reply
  36. Toni says

    September 8, 2016 at 7:01 am

    I’m wondering if one can substitute almond flour and swerve in place of the wheat flour and brown sugar…
    I think an experiment is afoot! I will let you know how it turns out, shall I?

    Reply
    • Amy Engberson says

      September 8, 2016 at 8:19 am

      Gluten is my friend so I eat wheat flour in everything! Because I don’t have a problem eating gluten I haven’t ever experimented with almond flour. It’s always fun to try new things though, so let me know how it turns out!

      Reply
    • mary says

      March 3, 2018 at 6:13 am

      If you can’t have gluten try using Better Batter Flour from betterbatter.org. I use it for my daughter and it seems to replace wheat flour pretty well.

      Reply
      • Amy Engberson says

        March 5, 2018 at 10:47 pm

        Thanks for the suggestion! Eating gluten free is out of my wheelhouse!

        Reply
  37. Katie P. says

    September 12, 2016 at 4:44 pm

    Could these be baked like brownies and then cut into bars?! They look so yummy!

    Reply
    • Amy Engberson says

      September 14, 2016 at 8:59 am

      I’m sure it would work. It would be quicker than dropping cookies, and quicker is always a good thing!

      Reply
  38. Shawna Wall says

    September 27, 2016 at 9:26 pm

    Do you happen to know if they freeze well?

    Reply
    • Amy Engberson says

      October 10, 2016 at 9:39 am

      These cookies freeze really well. In fact, I always make extras so I can hand them to my kids on their way out the door to early morning piano lessons!

      Reply
  39. Corrie says

    October 1, 2016 at 3:59 pm

    Thanks for the recipe! They’re in the oven baking right now, we’ll see how they come out! I had to make some modifications (raisins instead of chocolate chips, pureed instead of shredded zucchini, no nutmeg, added cocoa powder) because of lack of ingredients on hand.
    They look delicious!

    Reply
    • Amy Engberson says

      October 10, 2016 at 9:26 am

      Making these breakfast cookies into chocolate breakfast cookies is such a great idea! You can’t ever go wrong adding cocoa powder! Happy Fall!

      Reply
  40. Sharice says

    November 15, 2016 at 3:05 pm

    I’ve made these at least 8 times now, such a delicious breakfast cookie! I’ve made many different yummy breakfast cookies, but these are for sure my favorite 🙂 I kept meaning to comment, but hadn’t gotten around to it. I just have to say to anyone that may be reading this comment, MAKE THESE COOKIES!!

    Reply
    • Amy Engberson says

      November 18, 2016 at 5:33 pm

      Thanks for taking time to leave such a kind comment! These cookies are my favorite breakfast cookies too!

      Reply
  41. Melissa says

    February 2, 2017 at 7:49 am

    Yum! This recipe’s a keeper! Thanks for sharing ^_^

    Reply
  42. Debby Harper says

    April 25, 2017 at 11:46 am

    They sound awesome. I have to omit the brown sugar but normal for me.

    Reply
  43. Katelyn says

    August 3, 2017 at 4:39 pm

    I made these and they turned out great, thanks for the recipe! I substituted the chocolate with raisins to make them a bit more healthy. What a great way to us up garden zucchini.

    Reply
    • Amy Engberson says

      August 3, 2017 at 7:03 pm

      Yay! I’m glad you loved them! Substituting raisins is a great idea! Sounds yummy!

      Reply
  44. Bev says

    August 6, 2017 at 10:52 pm

    I I loved the first batch. Unfortunately, I had to buy my zucchini. I can’t get out and it is at least two weeks before I place another order to be delivered, so my girlfriend picked up some zucchini for my next batch – a double batch. I am 78 and disabled. Even though, I still like to cook once in awhile. My neighbor and friend across the street is my age. She is from Iran. We like to share our cooking and I am looking forward to introducing her to your cookies.

    Reply
    • Amy Engberson says

      August 7, 2017 at 7:39 am

      Hi Bev! I’m so happy you enjoyed making these cookies and how fun that you have a friend to share them with! Hopefully I’m still able to cook and bake when I am your your age! Have a great day!

      Reply
  45. Melissa says

    August 12, 2017 at 7:52 pm

    I made this for my family; everyone gobbled them up! My three boys – 6, 4, and 1.5 – would eat an entire batch for one breakfast, if I’d let them!
    Out of healthiness curiosity, I compared them to a zucchini chocolate chip muffin recipe. I didn’t do out all the math, but I am pretty sure these are healthier, and just as delicious (if not more!).

    Reply
    • Amy Engberson says

      August 15, 2017 at 4:35 pm

      Hi Melissa! You are so lucky to have three boys! That’s what I have and I wouldn’t trade it for the world! And of course boys love to eat cookies and get extra giddy when they get cookies for breakfast! I haven’t ever compared these cookies to a muffin, but from now on I’ll feel good about eating cookies! Glad you enjoyed them!

      Reply
  46. Laura says

    September 1, 2017 at 7:55 pm

    Is wheat flour different that whole wheat flour?

    Reply
    • Amy Engberson says

      September 2, 2017 at 8:27 am

      Hi Laura! I probably need to change that to read “Whole Wheat Flour”. Whole wheat is made from wheat and all purpose flour is even actually made using wheat. It has gone through more processing so more of the wheat kernel is sifted out. I’ll go edit that to eliminate confusion. Thanks!

      Reply
  47. Joan McVeigh says

    September 6, 2017 at 10:06 am

    Can I substitute white flour for WW since I don’t have it available right now?

    Reply
    • Amy Engberson says

      September 7, 2017 at 5:44 pm

      Yes, you can substitute white flour for wheat flour although it will change the texture just a bit. They should still turn out great!

      Reply
  48. Gail says

    September 13, 2017 at 4:18 pm

    I don’t have a comment, but a question.
    Can you use Olive Oil?

    Reply
    • Amy Engberson says

      September 14, 2017 at 3:03 pm

      Yes! I don’t think it would be a problem at all to substitue olive oil! Happy baking!

      Reply
  49. J Smaus says

    September 15, 2017 at 7:21 pm

    Just had to write and say thank you for this recipe! Today we made it in my FACS class, and we were all very pleasantly surprised with the great flavor. Healthy and tasty – awesome. Even had one student that does not eat fruits or vegetables try them and ate 2!!! That is success!

    Reply
    • Amy Engberson says

      September 18, 2017 at 10:19 am

      Thanks for taking the time to let me know how they turned out for you! My middle child doesn’t eat any green veggies…well, unless they are hidden in cookies! These cookies are not overly sweet yet they still satisfy me! Glad you enjoyed them!

      Reply
  50. Zoe says

    October 4, 2017 at 8:21 pm

    Just baked these last night and they got a big tick of approval from hubby this morning! Thanks for the delish recipe.

    Reply
    • Amy Engberson says

      October 9, 2017 at 9:29 am

      You just can’t beat cookies for breakfast! Happy Fall!

      Reply
  51. Joal Mayer says

    October 28, 2017 at 4:11 pm

    What is the cooking time? The top of the recipe states 30 minutes. The directions state 13-14 minutes?
    Do the cookies flatten out ar they cook or did you flatten them after you rolled the dough into balls?

    Reply
    • Amy Engberson says

      October 31, 2017 at 5:53 pm

      It is 13-14 minutes per batch, which usually takes about 30 minutes total for me! Yes they do flatten a little as they cook but they are still a puffy cookie!

      Reply
  52. Mike says

    December 9, 2017 at 6:35 pm

    I am excited to try this recipe! But I notice that it’s meant to be a heavier chewy cookie. I prefer my cookies to be a little crunchy or on the firmside. How would you suggest trying to achieve that with this recipe?

    Reply
    • Amy Engberson says

      December 12, 2017 at 8:37 pm

      This cookie is a cake like cookie. Zucchini usually makes baked goods extra soft so I really don’t think they would make a very good crunchy cookie. They are worth it though!

      Reply
  53. Lisa says

    January 8, 2018 at 3:52 pm

    AMAZING!!!!

    Reply
  54. Gwen says

    July 14, 2018 at 8:17 pm

    Making right now. I wish I knew if they could be made in to bars instead.

    Reply
    • Amy Engberson says

      July 15, 2018 at 6:50 am

      Hi Gwen! I haven’t ever tried making these cookies into bars before. I’m guessing it would work just fine though, although you will have to increase the bake time! Let me know how it goes!

      Reply
  55. sharon hargrave says

    July 20, 2018 at 8:10 am

    would it be possible to post nutrition info, serving size, calories, carbs protein?

    Reply
    • Amy Engberson says

      July 21, 2018 at 10:37 pm

      Hi Sharon! I’m in the process of switching recipe cards and the new one will include more information! Hopefully it will happen soon!

      Reply
  56. Christina says

    August 2, 2018 at 8:51 am

    Dear Amy, many greetings from Germany! I have just tried and tasted your cookies and I LOVE THEM. They are so soft and semi-sweet but hyper-delicious. Really awesome. Actually, I wanted to keep them for my husband, but two are gone already… oops!
    I only added a bit of milk because my batter was a little too thick to absorb all flour (could also depend on the German flour, maybe) and used almonds instead of walnuts. Guess they must be my dinner as well…

    Best,
    Christina

    Reply
    • Amy Engberson says

      August 7, 2018 at 4:45 pm

      Hi Christina! I’m glad you, and your husband, fell in love with these cookies! Of course I love overly sweet dessert cookies, but these are just right for breakfast! Enjoy!

      Reply
  57. Maryann says

    August 8, 2018 at 6:30 am

    Would I be able to sub summer squash for the zucchini? My summer squash plants have been going gang busters this year and I need more recipes to get through them all.

    Reply
    • Amy Engberson says

      August 8, 2018 at 5:33 pm

      Hi Maryann! I’ve never tried making these cookies with summer squash, but I think it would work just fine. I’d try using small, tender summer squash! Let me know how it goes! Enjoy!

      Reply
    • Melissa says

      August 10, 2018 at 12:53 pm

      I’d love to know how it turns out with summer squash too! I planted a million on accident this year! (Just didn’t think about how many seeds I’d put in until they were already in the ground, oops!)

      Reply
      • Amy Engberson says

        August 13, 2018 at 3:27 pm

        Yes! I want to know how it works out! I imagine it would be perfectly fine!

        Reply
    • Melissa says

      September 3, 2018 at 9:01 am

      I tried it! They taste the same! I used small yellow squash, shredded, then chopped in my food processor. (Which is how I do the zucchini too.) Even my pickiest eater, who knew he was trying a new version of it, said it tasted the same. Yea! Something else to do with my million yellow squash!

      Reply
      • Amy Engberson says

        September 4, 2018 at 8:24 am

        Thanks for letting us know how it went! It’s good to know there’s another way to use up those summer squash!

        Reply
  58. Leesa says

    February 27, 2019 at 9:16 am

    I made these with a few changes based on ingredients I had but they are FANTASTIC!!!! I used chopped dates in place of the chocolate chips (not a chocolate fan for breakfast) and used chopped pecans. They are definitely going to be a regular breakfast treat!

    Reply
    • Amy Engberson says

      February 28, 2019 at 10:42 am

      That’s a great idea! I bet dates would be fantastic and a little more breakfasty! Glad you enjoyed them!

      Reply
  59. Dawn says

    July 14, 2019 at 8:44 am

    Ok I need to use up the frozen zucchini I have. Would you suggest using all liquid in the bag when thawed? Or to just remove the shredded zucchini and toss remaining liquid for use in these cookies?

    Reply
    • Amy Engberson says

      July 16, 2019 at 6:47 pm

      Hi Dawn! Great question! I’ve never actually made this recipe using frozen zucchini, but I would try draining the liquid before adding it to the recipe. I can’t wait for you to eat these cookies for breakfast!

      Reply
  60. Bonnie Emerick says

    July 28, 2019 at 3:43 pm

    So is the oat flour substituted for the regular flour? It’s just not clear in your recipe. Thanks.

    Reply
    • Amy Engberson says

      July 29, 2019 at 4:21 pm

      Hi Bonnie! You may either use 1 1/2 cups of unblended oats, or you may blend one cups of oats and leave the other 1/2 cup unblended. In addition to the oats/oat flour you will need one cup of whole wheat flour. Hopefully that makes sense! These cookies are so delicious!

      Reply
  61. Cara Troutman says

    August 16, 2019 at 6:53 am

    These are fabulous. I made a double batch and they are so yummy; the whole family loved this special breakfast treat. I will try cutting back on the sugar a bit next time, since I think they would still be sweet enough for breakfast. Thank you for sharing this recipe!

    Reply
    • Amy Engberson says

      August 23, 2019 at 4:03 pm

      Oh man! There is nothing quite like getting to have cookies for breakfast! Let me know how they turn out without adding as much sugar!

      Reply
  62. Trinity says

    September 22, 2019 at 4:41 pm

    Thanks for sharing your recipe – they were just okay for me – too chewy of a texture for us. I did substitute apple sauce for the oil and used all regular flour – so maybe that is what changed them to be too rubbery/chewy for me. sorry.

    Reply
    • Amy Engberson says

      September 23, 2019 at 7:56 am

      I’ve never tried substituting applesauce for the oil. Maybe that had something to do with it. They typically are a pretty cake-like cookie.

      Reply
  63. Ursula says

    September 30, 2019 at 10:01 am

    These were great! I added a banana to the recipe and as recommended I ground 1/2 cup of the oats. Great little grab and go snack for busy peeps.

    Reply
    • Amy Engberson says

      October 1, 2019 at 7:18 pm

      My boys would love the addition of banana! Great idea!

      Reply
  64. Mary says

    March 23, 2020 at 5:55 am

    These were delicious!!!

    Reply
    • Amy Engberson says

      March 26, 2020 at 8:41 am

      Thanks! Cookies for breakfast are a favorite!

      Reply
  65. Brenda Daun says

    April 2, 2020 at 8:53 pm

    Question: wanting to bake these during quarantine, and was wondering if there’s anything I could use as an oats substitute?

    Reply
    • Amy Engberson says

      April 4, 2020 at 1:51 pm

      Great question! Here are a few options you could experiment with, although I haven’t tried these! Let me know if how they turn out if you try them!
      1. Do you have any steam rolled oats or old fashioned oats? You could use those instead.
      2. You could also try using a combination of add ins to equal 1 1/2 cups. For example, coconut + raisins or dried cranberries + crushed cornflakes cereal = 1 1/2 cups
      3. I’m sure you could use all-purpose flour too. You’ll want to start with about a cup and add more as needed to get a soft cookie consistency. This Cookie dough isn’t stiff so don’t add too much!

      Reply
  66. Keri says

    April 7, 2020 at 7:11 am

    5 stars
    Very good recipe. Subbed out some flour with vegan protein powder,used flax egg (who can find eggs at the grocery store right now? Not me!). I used applesauce instead of oil but they were a little dry so I ended up having to add a little over a tablespoon of oil.. Extra cinnamon is always a must! ❤ erythritol and Stevia instead of sugar. Yummy!!

    Reply
    • Amy Engberson says

      April 10, 2020 at 2:01 pm

      It sounds like you figured out how to make these cookies exactly what you wanted them to be! I love that!

      Reply
  67. Jen says

    June 25, 2020 at 4:24 pm

    HI! Any reason the actual recipe was removed from the page?! My daughter really liked this cookie, but it seems I can’t get the recipe any more and the video does not have the amounts. Thank you!

    Reply
    • Amy Engberson says

      June 25, 2020 at 6:15 pm

      Omg! I did some work on my site yesterday and somehow a handful of my recipes got lost! I had no idea this one was missing. Thanks for pointing it out! It’s back up! Would you mind rating these cookies? It helps other readers know how awesome they are!

      Reply
      • Jen says

        June 28, 2020 at 9:43 am

        5 stars
        Of course! My daughter loves them, even without the chocolate chips (yes, she’s funny like that)! Thank you.

        Reply
        • Amy Engberson says

          June 29, 2020 at 5:38 pm

          Oh man! I’ve never tried them without chocolate chips because I’m addicted to chocolate! I should try them without one of these days though! Glad you loved them!

          Reply
  68. Rachel W. says

    July 15, 2020 at 1:42 pm

    5 stars
    Excellent! I substituted gluten free flour instead of wheat and coconut oil instead of vegetable oil. They turned out PERFECT. Delicious. Thank you.

    Reply
    • Amy Engberson says

      July 27, 2020 at 5:52 pm

      It’s good to know that gluten-free flour works in this recipe! I love substitutions in recipes. Thanks for sharing!

      Reply
  69. Bonni says

    August 26, 2020 at 1:56 pm

    5 stars
    These are great. I enjoyed them. I like that they don’t have a lot of sugar. I substituted the oil for coconut oil instead of vegetable oil. I also made one batch and then doubled the next and added chopped apple, and dried cranberries. I also want to try it with grated carrots as well. Thanks

    Reply
    • Amy Engberson says

      August 26, 2020 at 5:00 pm

      Yum! Adding grated carrots sounds perfect! Most zucchini recipes have so much sugar, and I love that these don’t! Glad you enjoyed them!

      Reply
  70. Cindy Trevino says

    September 5, 2020 at 5:29 am

    I wasn’t sure I was going to like these when I tasted the dough but now I can’t wait to make a double batch to freeze. They are filling and delicious. I had two for breakfast each day this week as I returned to school and stayed full until lunch. I used walnuts, dried cranberries and walnuts. Yummy.

    Reply
    • Amy Engberson says

      September 10, 2020 at 6:57 pm

      Yes! The dough isn’t what you’d expect from traditional cookies! They really aren’t as sweet as regular cookies, but that’s what I love about them! They’re healthy, yet delicious! I can’t wait for you to get a batch in the freezer to enjoy later on!

      Reply
  71. Suzanne says

    September 14, 2020 at 2:37 pm

    This looks so good! What a versatile and healthy breakfast cookie!

    Reply
  72. Suzanne says

    September 14, 2020 at 2:39 pm

    This looks so good! What a perfect healthy and versatile breakfast cookie!

    Reply
    • Amy Engberson says

      September 15, 2020 at 8:53 pm

      Cookies are the BEST, if they are healthy it’s even better! Glad you enjoyed them!

      Reply
  73. Vanessa says

    September 14, 2020 at 2:41 pm

    Thanks for sharing! What a great way to use up a bunch of garden zucchini!

    Reply
    • Amy Engberson says

      September 15, 2020 at 8:52 pm

      Thanks! I just made a batch of these cookies the other day and I forgot how much I like them! I”m glad you enjoyed them too!

      Reply

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Hi I’m Amy! Welcome to my stinky farm life where my days are filled with chasing kids and cows! It’s all about simply delicious food around here! If you leave my house hungry…it’s your own fault! Read More..

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