Zucchini Oatmeal Breakfast Cookies
These zucchini breakfast cookies are the perfect way to start the day!
Whether you need a quick breakfast on the go or a delicious bite to enjoy with your coffee, this recipe is for you.
This breakfast cookie recipe is a great way to use all of the zucchini in season right now too.Have you grown a ton of zucchini in your garden or have a zucchini haul from the market?
These breakfast cookies are the perfect way to enjoy it.
When you enjoy these zucchini breakfast cookies:
- You’re getting a dose of veggies with the zucchini in the cookies!
- These cookies are naturally sweetened with maple syrup so they’re not too sweet for breakfast.
- Kids will love these cookies too!
- They’re easy to pack and take on the go for breakfast.
What’s in these zucchini breakfast cookies?
Zucchini: Shredded zucchini is one of the main ingredients to give these cookies a lovely texture.
Rolled Oats: Use rolled oats, old fashioned oats or large flake oats in this recipe for best results (don’t use quick oats).
Baking Soda: Makes sure these cookies have a bit of a rise to them.
All Purpose Flour: Brings all of the cookie dough elements together but you could also try whole wheat flour.
Shredded Coconut: Coconut goes so well with the shredded zucchini in these cookies.
Chopped Walnuts: Adds a tasty crunch to these cookies.
Avocado OR Coconut Oil: Healthy oil to bring the dough together.
Maple Syrup: Adds just a touch of sweetness.
Ground Cinnamon & Nutmeg: These warming spices complement the oat flavours.
If you love zucchini bread or muffins you’re sure to love these cookies!
And here are a few quick tips for baking with zucchini:
- Make sure to squeeze out as much excess liquid from the zucchini as possible before adding to the recipe.
- Measure the shredded zucchini after squeezing the liquid out.
- Use the large side of the grater to shred the zucchini if you can.
Zucchini Oatmeal Breakfast Cookie
Ingredients
- 1 cup rolled oats rolled oats, old fashioned oats or large flake oats
- 1 cup all-purpose flour
- 1 1/2 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 cup shredded coconut
- 1/2 cup chopped walnuts
- 1/2 cup maple syrup
- 1/3 cup avocado oil or melted coconut oil
- 1 tsp vanilla extract
- 1 cup packed shredded zucchini (important! squeeze excess water out of zucchini first and then measure)
Instructions
- Preheat oven to 375F. Line a large baking sheet with parchment paper.
- Mix together maple syrup, avocado oil, vanilla extract and shredded zucchini in a bowl and set aside. Mix together dry ingredients in a large bowl. Add wet ingredients to dry and stir to combine. You’ll get a thick dough.
- Scoop out 1/4 cup per cookie, forming into a bit of a ball and then flatten to about a 3/4 inch on the cookie sheet. Makes 10 cookies.
- Bake 14-17 minutes until just golden brown on top. Cool on the pan for 5 minutes and then remove to a cooling rack.
- Store in an airtight container on the counter for up to 2 days and in the fridge for 5 days. Freeze for up to 2 months.
Nutrition
Enjoy these zucchini breakfast cookies all week long! And here’s some tips on how to store them:
Storage Tips:
- Store in an airtight container on the counter for up to 2 days.
- Store in the fridge for up to 5 days.
- Freeze for up to 2 months.
More delicious breakfast recipes you’ll love:
Apple Cinnamon Oatmeal Muffins
Peanut Butter Banana Baked Oatmeal Cups
Until the next cooking adventure,
Jess
I made these again today, I realized I ran out of rolled oats so I replaced it with 1/2 cup almond flour and a little more flour. I also used gluten free flour instead of regular flour, and pecanes instead of walnuts. I added an egg, a shredded pear and some dried cranberries so the dough was a little more wet. So I cooked them a little bit longer but they came out great, like someone said they taste like muffin top, they are delicious! 😋 I love the fact I can mix and match according to what I have and still have a great result. Thanks for the recipe and inspiration! 😄
What a lovely review! Thanks for making them Rachel – so glad you enjoyed them and all of your substitutions (especially the grated pear) sound so darn good!
BEST RECIPE EVER! Extremely versatile if you want to incorporate ad-ins and customize the recipe to your own liking. I add a shredded carrot or two (depending on the size), chopped kale if I have any on hand, and I substitute baby spinach (cut/diced) for the zucchini because you don’t have to wring out any water! And they still “taste just like the top of a muffin”! Oh…and I add whatever of the following items I have on hand: unsalted pepitas, unsalted sunflower seeds, chia seeds, sliced almonds, flax seeds, dried cranberries, pumpkin pie seasoning, & a pinch of cardamom. I eat one every morning…straight from the freezer into the air fryer to warm and make them crispy on the outside. 😋 After checking out the responses here, I’m definitely going to try using apple and pumpkin as special winter treats!
I have shared this recipe with friends and family and I now quadruple it when I make them (about once a month) because they don’t last long in my house!
Andréa, thank you for such a lovely review! So glad to hear you make these cookies on repeat and that you’ve made them your own. Seems like you have some wonderful add-ins to this recipe!
I made a batch with zucchini and they were great! Ran out of zucchini, but my apple trees were ripe, so I substituted shredded apple and they were just as good! I shred with a few friends and they all wanted the recipe.
Fabulous! With shredded apple I bet there were so delicious too. I’m so happy to hear you enjoyed the recipe!
I don’t use avocado or coconut oil (no lecture please! 😉 ) so may I still use vegetable oil or shortening? Thank you.
Great! I would even recommend trying melted butter 🙂
Just a nice balance between crispy and soft, will make again!
So fabulous to hear you enjoyed them and will make them again!
These breakfast cookies are the BOMB! SO good!! I doubled the recipe so that I could share and added a handful of mini semi-sweet chocolate chips to the last eight cookies baked. The little bits of chocolate gave them an extra boost but are still great without. Might add some craisins or a few chopped apples to a few of them the next time I make them. Also used roasted pecan’s instead of walnuts. My oven tends to run hot so I only had to bake them 12-13 minutes turning the pan half way through baking time. Using a 1/4 Cup scoop I ended up with 16 cookies after doubling the recipe. Thanks for this great recipe. It’s definitely a keeper.
Note: great recipe for those who have an egg allergy.
Thank you for the wonderful feedback! I’m so happy to hear you love the cookies; your additions sounds delicious too!
OMG so good! Used pecans instead of walnuts and cardamom and ginger instead of nutmeg. Added chocolate chunks and raisins. Love the taste, texture, and versatility. Will definitely be making again.
WOW! Your ingredients swaps sound SO good, I might have to try them myself! I’m so happy you enjoyed the recipe 🙂
I was surprised that there was no salt or eggs included in this recipe for breakfast cookies so I added a 1/4 tsp salt and 1 egg. Also added raisins because – oatmeal cookies!!! They turned out fine.
Glad they worked out for you and hope you enjoyed them!
Could you use gluten free or almond flour?
I haven’t tested either but if you try gluten free flour, I would also add an egg to the recipe.
I finally made your breakfast cookies, and they were delicious! So easy to make too. They are so practical to have especially for work days. I just need to make my coffee and my breakfast is ready. Loved them so much I made another batch for this week, I didn’t have zucchini so I replaced it with pumpkin (cooked) also delicious ! Thank you for your recipe, now I have another one to put in my breakfast rotation 🙂
Yayyy! So so happy to hear they were delicious! And what a GREAT idea to replace with pumpkin – I’ll have to give that a try too!
Delicious! I added a few things to the recipe. I used 3/4 whole wheat flour and 1/4 cup all purpose flour, I added a grated carrot in with the grated zuchinni, added some raisins, ground ginger, a scoop of collagen powder and a tablespoon of hemp/chia/flax seed mix, also added one egg and then baked them for 17 minutes. They came out great! Can’t wait to eat them for breakfast this week.
I’m so glad to hear they turned out great! I LOVE the additions you made – YUM!