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Zucchini Bread Breakfast Cookies

Name: Zucchini Bread Breakfast Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 ½ cups quick oats; ¾ cup old fashioned oats; 1 cup oat flour (OR whole wheat flour OR ground grain of your choice); ¼ cup ground golden flax (OR chia seeds); 1/4 cup chopped walnuts; 2 teaspoons ground cinnamon; 1 teaspoon baking powder; ¼ teaspoon fine sea salt; ½ cup unsweetened applesauce; ⅓ cup honey; 4 tablespoons oil (OR melted butter OR melted coconut oil); 2 large eggs; 1 teaspoon vanilla extract; 1 cup shredded zucchini (excess moisture squeezed out (measured after squeezing))

30 mins

| 46 Comments |

4.83 from 86 votes

Jump to Recipe 06/07/21 | Updated: 06/07/21 | by Nora

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. They are quick and easy to make and come out soft, lightly sweetened and delicious!

overhead close up view of zucchini bread breakfast cookies on white plate

Healthy zucchini 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. But these Zucchini Bread Breakfast Cookies? They are really saving my butt this summer, with three hungry kids to feed.

The cookie dough is so incredibly easy to make – just throw everything into a bowl and stir until fully mixed. Even my toddler can help with this recipe!
The cookies are full of healthy ingredients like oats, zucchini and applesauce. They are sweetened with honey and do not taste overly sweet – although you are welcome to add a few tablespoons of sugar to the recipe if you prefer a sweeter breakfast cookie.
The soft texture of the cookies makes them perfect for younger children, too. They are not crunchy, more like a cross between a soft oatmeal cookie and a muffin top. My children (aged 2, 4 and 6) all go crazy for them! I do chop the walnuts very finely when I give the cookies to my youngest, though.

Ingredients you’ll need

Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.

ingredients for zucchini bread breakfast cookies with text labels — Ingredients for Zucchini Bread Breakfast Cookies: Old fashioned oats, rolled oats (or quick oats), oat flour, shredded zucchini, applesauce, honey, oil, ground golden flax, walnuts, eggs, vanilla, baking powder, cinnamon and salt.

Ingredient notes

Oats: Yes, I know it’s a lot of different oat types… But the cookies do really get the best texture from using both old fashioned and rolled (or quick-cooking) oats.
- If you only have old fashioned oats on hand, I highly recommend to slowly pulse some of them 3-5 times in a food processor to create your own 1.5 cups of “quick cooking oats”.
- If you only have quick cooking oats on hand, you will need to add around ¼ – ⅓ cup extra to the dough, otherwise it will come out too wet.
- The oat flour is made by simply blending oats into a powder – use a high-power blender, a food processor or even a strong immersion blender for this. You can also purchase oat flour at some stores. Feel free to use whole wheat flour instead if you prefer.
Ground flax: I highly recommend sticking to ground golden flax for the best taste/texture. Chia seeds work, too.
Honey: I recommend a mild, runny honey for best results.
Walnuts: Feel free to leave out the nuts, or substitute chopped pecans if you prefer.

How to make zucchini breakfast cookies

Start by shredding and squeezing the zucchini. You may be wondering if it’s necessary to really squeeze it…

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.

How to shred and squeeze zucchini:

shredded zucchini on round wooden board with box grater and kitchen knife — shred zucchini

shredded zucchini nestled in middle of blue and white kitchen towel — shred zucchini

Then, stir all ingredients together, scoop 2-tablespoon sized cookies on a lined cookie sheet and lightly flatten/shape them into rounds about ½ – ⅔ inches thick and 2 – 2.5 inches in diameter.

dry ingredients for breakfast cookies in glass bowl with wooden spoon — combine dry ingredients

ingredients for breakfast cookie dough in glass bowl with wooden spoon — combine dry ingredients

Bake at 360°F for 12-14 minutes, until tops look dry. Cool on the cookie sheet for 5 minutes, then transfer to a cooling rack to cool completely.

overhead view of baked zucchini bread breakfast cookies on cooling rack

Recipe tips

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!

Storage tips

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 favorite kitchen tools

(These are affiliate links and I earn a commission for purchases made after clicking through.)

Box grater: 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!

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!

Cookie scoop: I love using a cookie scoop for even and mess-free cookies! I have a cookie scoop similar to this one on Amazon!