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!
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.
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 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!
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
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!
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
Zucchini Breakfast Cookies
- 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
- 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.
- 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!