Zucchini Bread Breakfast Cookies (Printable)
Soft cookies with grated zucchini, oats, walnuts, and warm cinnamon. A wholesome grab-and-go morning treat ready in 30 minutes.
# Ingredient List:
→ Wet Ingredients
01 - 1 cup grated zucchini (about 1 medium zucchini, excess moisture squeezed out)
02 - 1/3 cup unsweetened applesauce
03 - 1/4 cup honey or maple syrup
04 - 1/4 cup coconut oil, melted and cooled
05 - 1 large egg
06 - 1 tsp vanilla extract
→ Dry Ingredients
07 - 1 cup old-fashioned rolled oats
08 - 1 cup whole wheat flour
09 - 1/2 tsp baking soda
10 - 1/2 tsp baking powder
11 - 1/2 tsp ground cinnamon
12 - 1/4 tsp salt
→ Add-Ins
13 - 1/2 cup chopped walnuts or pecans
14 - 1/3 cup raisins or dried cranberries
15 - 1/4 cup mini chocolate chips (optional)
# Directions:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
02 - In a large mixing bowl, whisk together the applesauce, honey or maple syrup, coconut oil, egg, and vanilla extract until well combined. Stir in the grated zucchini.
03 - In a separate bowl, whisk together the oats, whole wheat flour, baking soda, baking powder, cinnamon, and salt until evenly distributed.
04 - Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the walnuts, raisins, and mini chocolate chips if using.
05 - Scoop about 2 tablespoons of dough for each cookie onto the prepared baking sheet, spacing them 2 inches apart. Flatten slightly with the back of a spoon.
06 - Bake for 16–18 minutes, or until the cookies are lightly golden and set on the edges.
07 - Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Tips:
01 -
- These taste like zucchini bread but cook in a fraction of the time and require zero loaf pan anxiety.
- They freeze beautifully, so you can stock up and have a wholesome breakfast ready every morning for weeks.
- The oats and walnuts keep you full longer than any store bought breakfast cookie ever will.
02 -
- Squeezing the zucchini dry is not optional, I learned this the hard way when my first batch spread into one giant cookie blob.
- These cookies firm up as they cool, so do not panic if they seem slightly soft right out of the oven.
03 -
- Grate the zucchini on the large holes of a box grater and let it sit five minutes before squeezing, it releases more water that way.
- Toasting the walnuts in a dry skillet for four minutes before chopping makes them taste twice as nutty and complex.