If you’re on the lookout for a delightful morning treat that feels like a hug in cookie form, this Zucchini Bread Breakfast Cookies Recipe is here to brighten your day. Imagine all the cozy flavors of classic zucchini bread, packed into easy-to-eat breakfast cookies that blend wholesome oats, warm cinnamon, and the fresh moisture of zucchini. Perfect for busy mornings or a grab-and-go snack, these cookies provide a nourishing start without sacrificing that comfort-food vibe we all crave. They’re simple to make, packed with goodness, and a definite crowd-pleaser everyone will ask you to make again.
Ingredients You’ll Need
Gathering the right ingredients is the first step to creating these flavorful breakfast cookies. Each component plays a vital role—from the hearty oats that give the cookies texture, to the shredded zucchini that adds moistness without overpowering, and the warm spices that bring everything together beautifully.
- Quick oats: Provide a soft, tender crumb and help bind the cookies.
- Old fashioned oats: Add a bit of chew and rustic texture to keep things interesting.
- Oat flour (or whole wheat flour or ground grain): The base of the cookie; choose your favorite for a mild nutty flavor.
- Ground golden flax (or chia seeds): Boosts nutrition and adds a subtle nuttiness while helping with binding.
- Chopped walnuts: Add crunch and a rich, toasted flavor that complements the cinnamon.
- Ground cinnamon: Infuses warmth and classic bakery aroma to the cookies.
- Baking powder: Ensures a slight lift so the cookies keep a pleasant texture.
- Fine sea salt: Balances sweetness and enhances all the flavors.
- Unsweetened applesauce: Adds moisture and subtle natural sweetness without extra fat.
- Honey: A gentle, wholesome sweetener that also adds moisture.
- Oil (or melted butter or coconut oil): Keeps cookies tender and luscious.
- Large eggs: Work as the binding agent helping everything hold together.
- Vanilla extract: Brings a lovely fragrant sweetness to the mix.
- Shredded zucchini (squeezed to remove excess moisture): Adds beautiful green flecks and incredible moisture for soft, tender bites.
How to Make Zucchini Bread Breakfast Cookies Recipe
Step 1: Prep the Oven and Baking Sheets
Start by preheating your oven to 360°F to ensure it’s hot and ready when your dough is done. Line two baking sheets with parchment or a silicone mat—this prevents sticking and helps the cookies bake evenly. Having everything set before mixing up the dough keeps the process smooth and stress-free.
Step 2: Mix the Dry Ingredients
In a large bowl, combine all your dry ingredients: quick oats, old fashioned oats, oat flour, ground flax, walnuts, cinnamon, baking powder, and sea salt. Mixing them thoroughly at this stage guarantees every cookie will have that perfect balance of flavors and textures, so you don’t get a bite that’s all flour or all nuts.
Step 3: Add the Wet Ingredients and Form Dough
Next, pour your wet ingredients—applesauce, honey, oil, eggs, and vanilla—into the bowl over the dry mix. Stir everything together until just combined, then fold in your shredded zucchini, which should be well-squeezed to avoid soggy cookies. This step transforms separate ingredients into a cohesive dough ready for scooping.
Step 4: Shape into Cookies
Using a spoon, scoop out about two tablespoons of dough per cookie and place each mound onto your lined baking sheets, leaving roughly two inches apart. Give each cookie a gentle flattening to form rounds that are between half an inch and two-thirds inch thick and about two to two and a half inches across. Remember, these cookies won’t spread much during baking, so shape them how you want them to look.
Step 5: Bake Until Lightly Golden
Bake your shaped cookies in the preheated oven for 12 to 14 minutes, or until they develop a light golden hue on the edges. This is when the magic happens—the oats and nuts toast slightly, the cinnamon scent fills the air, and the zucchini bread flavors really shine. Once baked, let the cookies cool on the sheets for about five minutes before transferring them to a wire rack to cool completely. This helps them firm up and develop their full flavor.
How to Serve Zucchini Bread Breakfast Cookies Recipe
Garnishes
While these cookies are perfect on their own, adding a light spread, like almond butter or a smear of cream cheese, can enhance their flavor and provide a creamy contrast to their chewy texture. A dusting of cinnamon or a drizzle of honey on top before serving can also elevate their breakfast charm.
Side Dishes
Pair these cookies with a fresh fruit salad or a bowl of yogurt topped with berries for a balanced breakfast. A hot cup of coffee, chai, or your favorite herbal tea complements the warm spices beautifully and rounds out your morning meal.
Creative Ways to Present
For a fun and inviting breakfast table, arrange the cookies on a rustic wooden board alongside small bowls of nut butters, sliced fruits, and nuts. You can also sandwich a dollop of Greek yogurt or nut butter between two cookies for a tasty handheld treat or serve alongside overnight oats for a hearty start with plenty of texture contrast.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cookies in an airtight container at room temperature for up to three days. This keeps them fresh and moist so that you can enjoy their perfect zucchini bread flavor without any drying out.
Freezing
If you want to make these cookies ahead for a longer period, they freeze beautifully. Place them in a single layer on a baking sheet to freeze initially, then transfer to a freezer-safe bag or container. Frozen, they’ll keep for up to three months, making busy mornings a breeze.
Reheating
For a warm, fresh-from-the-oven feel, reheat the cookies in a low oven at 300°F for 5-7 minutes or pop them in the microwave for 15-20 seconds. This brings back their soft texture and enhances all the gentle cinnamon and zucchini flavors wonderfully.
FAQs
Can I use regular flour instead of oat or whole wheat flour?
Yes! You can substitute all-purpose flour if needed, but keep in mind the flavor and texture might be a bit lighter, and the cookies will lose some of their wholesome chewiness.
How do I make sure the zucchini doesn’t make the cookies too wet?
After shredding the zucchini, it’s important to squeeze out as much moisture as possible using a clean kitchen towel or cheesecloth. Measuring after squeezing ensures your cookies hold together without becoming soggy.
Are these cookies gluten-free?
They can be, depending on the flour and oats you use. Make sure to choose certified gluten-free oats and flour to keep the recipe safe for gluten-sensitive diets.
Can I add other mix-ins like chocolate chips or dried fruit?
Absolutely! Feel free to stir in some dark chocolate chips, dried cranberries, or raisins for extra bursts of flavor and texture that make these morning cookies even more exciting.
What’s the best way to sweeten these cookies for kids?
Honey works wonderfully, but maple syrup or agave syrup can be used as well. If you prefer less sweetness, simply reduce the honey slightly without compromising too much on moisture.
Final Thoughts
There’s something truly special about having a homemade breakfast cookie that tastes just like your favorite zucchini bread but fits in your hand for easy eating on the go. This Zucchini Bread Breakfast Cookies Recipe brings together wholesome ingredients, cozy flavors, and a touch of warmth, making it a beloved morning staple you’ll want to keep in regular rotation. Give it a try, and watch how quickly these little gems become a family favorite!
Print
Zucchini Bread Breakfast Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 22 cookies
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Zucchini Bread Breakfast Cookies are a wholesome and delicious way to start your day. Packed with oats, shredded zucchini, and warm spices, these cookies offer the comforting flavors of zucchini bread in a convenient, on-the-go form. Naturally sweetened with honey and applesauce, they’re moist, tender, and perfect for a healthy breakfast or snack.
Ingredients
Dry 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)
- ¼ cup chopped walnuts
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon fine sea salt
Wet Ingredients
- ½ cup unsweetened applesauce
- â…“ 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)
Instructions
- Prep: Preheat your oven to 360°F (182°C) and line two cookie sheets with parchment paper or silicone baking mats to prevent sticking.
- Make cookie dough: In a large bowl, combine all the dry ingredients—quick oats, old fashioned oats, oat flour, ground golden flax, chopped walnuts, cinnamon, baking powder, and sea salt. Mix until well blended. Add the wet ingredients—applesauce, honey, oil, eggs, vanilla extract, and shredded zucchini—on top of the dry mixture and stir everything together until a cohesive cookie dough forms.
- Shape cookies: Using a 2-tablespoon scoop or spoon, portion out dough into cookie-sized rounds placed about 2 inches apart on the prepared cookie sheets. Gently flatten each dough mound with your fingers or a spatula to about ½ to ⅔ inch thick and about 2 to 2½ inches in diameter. Note that the cookies will maintain their size and shape during baking.
- Bake: Bake one batch at a time in the preheated oven for 12 to 14 minutes or until the cookies turn lightly golden on top. Remove from oven and allow the cookies to cool on the cookie sheets for 5 minutes. Then, transfer them to a wire rack to cool completely.
- Store: Once cooled, store the breakfast cookies in an airtight container. They will keep fresh for up to 3 days, making them a convenient make-ahead breakfast or snack option.
Notes
- You can substitute oat flour with whole wheat flour or any ground grain you prefer.
- If you don’t have ground golden flax, chia seeds work just as well for added fiber and nutrition.
- Be sure to squeeze out the excess moisture from the shredded zucchini to avoid soggy cookies.
- Feel free to swap the oil for melted butter or coconut oil to suit your taste preferences.
- For a vegan version, replace eggs with flax eggs and honey with maple syrup.
- These cookies freeze well—store them in a freezer-safe container for up to 1 month and thaw before eating.
