Whip up a batch of these Zucchini Bread Breakfast Cookies to tuck into lunch boxes or for a quick and healthy breakfast on the go.
This recipe is made with 100% whole grains, naturally sweetened and gluten free (if using certified gf ingredients). For more healthy breakfast cookies, see my Healthy Oatmeal Breakfast Cookies and my Pumpkin Breakfast Cookies!
Raise your hand if you’re always looking for easy and healthy snack options for the kids… That don’t come out of a package.
I thought I had hit the jackpot when I found out about energy bites (you know, the little balls made from fried fruit and nuts), but turns out my kids don’t tolerate them well. But these Zucchini Bread Breakfast Cookies? They are really saving my butt this summer, with two always-hungry wild childs to feed.
How to Make Healthy Breakfast Cookies:
Read on for the detailed steps, or scroll down for how to freeze these breakfast cookies, more tips to make this recipe foolproof and the printable recipe card.
Watch the Zucchini Bread Breakfast Cookies Video Tutorial:
These Zucchini Bread Breakfast Cookies
- are easy to make – just stir everything together in a single bowl, scoop and bake!
- freeze well for easy back to school prep, quick meal prep and to always have a healthy snack on hand when life gets busy
- are kid-approved and absolutely delicious – even though they’re wholesome with NO refined sugar and NO gluten!
I love stocking my freezer with healthy snacks like these breakfast cookies!
► 1 Shred Zucchini: The first thing to get done? Shredding and squeezing the zucchini! Just coarsely grate the zucchini (no need to peel it!) and then place it in a clean tea towel. Squeeze out excess moisture over the sink.
My Microplane box grater makes it super easy to shred any fruit and veggies in seconds – one of my most loved kitchen tools.
See which one I have here on Amazon!(This is an affiliate link and I make a commission for purchases made after clicking through.)
► 2 Prep: Before getting started on the cookie dough, turn the oven to 360°F to preheat and line a cookie sheet with baking parchment or silicone baking mats.
I’ve been using Silpat mats for years now (and I still have the same ones after over 4 years!) and love them because I don’t need to use a new sheet or baking parchment every time I bake something.
Click here to order Silpat mats on Amazon – just make sure you’re picking the right size! (This is an affiliate link and I make a commission for purchases made after clicking through.)
If you don’t have any oat flour on hand, you’ll also want to process some rolled oats not a powder now.
► 3 Make Cookie Dough: Just add all ingredients to a mixing bowl and stir until well combined. Yes, you read that right. SO EASY!
► 4 Shape Cookies: Spoon heaping tablespoonfuls of prepared cookie dough on your prepared baking sheet and slightly flatten and shape the dough. These cookies don’t really change shape as they bake, so shape them the way you want them to look once they’re finished.
Pro busy mom tip: I love using a cookie scoop for even and mess-free cookies!
I have a cookie scoop similar to this one on Amazon! (This is an affiliate link and I earn a commission for purchases made after clicking through.)
► 5 Bake Cookies: Bake the cookies until they’re lightly golden brown. Don’t overbake them or they’ll end up too hard to chew!
► 6 Cool Cookies: I like to cool the cookies on the baking sheet for around 5 minutes, to help them stick together.
Then I transfer them to a cooling rack so they don’t get soggy as they cool.
Tips for Foolproof Zucchini Breakfast Cookies
- if you don’t have any oat flour and don’t want to bother with making your own, you can use regular whole wheat flour instead
- instead of the zucchini, you can use grated apple or carrot. Add 1 extra tablespoon of oil if using carrots.
- try adding mini chocolate chips in place of the nuts for an extra treat!
Do you have to squeeze the shredded zucchini?
Fellow moms in the thick of the early years: I know every little step can feel like an overwhelming mountain.
But yes, you have to squeeze the excess water out of the shredded zucchini, or you’ll end up with soggy cookies.
You could squeeze the zucchini in a clean tea towel.
But these days I use some paper towels. They’ll fall apart a little, but I’ve never experienced the zucchini sticking to it.
And it’s about all I can handle at the moment.
(Because picking zucchini shreds off a tea towel while comforting an unhappy baby? Thanks but no thanks right now…)
What is oat flour?
Oat flour is simply rolled oats you blitz to a powder in your blender or food processor.
If that’s too much for you to handle, feel free to use whole wheat flour instead.
How do you store these breakfast cookies?
On the counter:
Store the cookies in an airtight container for up to 3 days.
In the freezer:
Place the cookies in a freezer friendly bag or container, label with the name and use-by date (freeze for up to 3 months).
To defrost, remove the cookies from the container and place on a rack on the counter for 1-2 hours.
My kids love these Zucchini Oatmeal Breakfast Cookies for a quick breakfast with a glass of milk on the side before they go run over the flowers n the backyard, ahem.
But they also love eating them by themselves as a healthy afternoon snack. And shhh, but I always sneak a few, too 😉
More Healthy Snack Ideas You’ll Love:
P.S: If you tried this recipe, why not leave me a comment below to let me know how you liked it?
Get the printable recipe:
Zucchini Bread Breakfast Cookies
- 1 1/2 cups quick oats
- 3/4 cup old fashioned oats
- 1 cup oat flour OR ground grain of your choice
- 1/4 cup ground golden flax OR chia seeds
- 2 teaspoons cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 1/2 cup unsweetened applesauce
- 1/3 cup honey
- 4 tablespoons melted coconut oil OR butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini excess moisture squeezed out
- 1/4 cup chopped walnuts
- Prep: Preheat the oven to 360°Line two baking sheets.
- Make Cookies: Place all ingredients in a large bowl and mix until well combined. Scoop the cookies with a cookie scoop or tablespoon, placing about 2 tablespoons of cookie dough per cookie. Slightly flatten and shape the cookies (they will not change during baking).
- Bake: Bake the cookies for 12-14 minutes, or until lightly golden. Cool on a rack, then store in an airtight contianer for up to 3 days.