We love growing zucchini in our garden and I'm always trying to find new ways to enjoy them. These zucchini breakfast cookies were a hit and are about to become your new favorite go-to. They’re soft, naturally sweet, packed with oats, and perfect for busy mornings when you need something quick, filling, and kid-approved. Think of them as the perfect cross between a muffin and a cookie. They are easy to grab, impossible to resist!
💕 Why You’ll Love This Recipe
- Soft, chewy, and perfectly spiced
- Great way to sneak in veggies
- Freezer-friendly for busy mornings
- Naturally sweetened with honey or maple syrup
- One bowl and less mess
If you love this recipe you'll also need to try my Blueberry Banana Oat Muffins and Birthday Waffles
Ingredients:
Jump to:
Instructions:
- Preheat oven to 350°F and line a baking sheet.
- Grate zucchini and squeeze out excess moisture using a paper towel. **Tip - Add 1 teaspoon salt to the zucchini and let it sit for about 15 minutes before squeezing out the water to help with the excess moisture.
3. In a bowl, mix oil, brown sugar, and honey/maple syrup.
4. Add egg and vanilla, whisk until smooth.
5. Stir in zucchini.
6. Add oats, flour, baking soda, cinnamon, and salt. Mix until combined.
7. Fold in chocolate chips or raisins.
8. Scoop dough onto baking sheet (about 2 tablespoons each).
9. Slightly flatten cookies.
10. Bake for 10–12 minutes until edges are lightly golden.
11. Cool… and enjoy!! My 5 year old kept asking for another one. She's a great taste tester!
Storage Tips:
- Store in airtight container: 3 days on counter, 5 days in fridge
- Freeze up to 2 months
- Warm in microwave for that fresh-baked feel ✨
FAQ's:
Do I have to peel the zucchini?
No! The skin is soft and blends right in.
Why squeeze the zucchini?
Too much moisture gives you soggy cookies. We want soft, not mushy.
Are these healthy?
They’re a balanced treat with oats, less sugar, and hidden veggies. A breakfast win!
Substitutions & Variations:
✔️Skip chocolate chips and add dried cranberries for a breakfast vibe
✔️Swap flour for whole wheat or oat flour
Use flax egg for a dairy-free/egg-free option
Add chopped nuts for crunch
Toss in shredded carrots for a veggie boost
Recent Recipes:
Zucchini Breakfast Cookies
Equipment
- Box Grater or Hand Grater
- cookie scoop
- baking sheet
- Parchment Paper or Silicone Baking Mat
- Paper Towels or Clean Kitchen Towel
- cooling rack
Ingredients
- 1 cup finely grated zucchini (moisture squeezed out)
- 1 cup old-fashioned oats
- ¾ cup all-purpose flour
- ⅓ cup brown sugar
- ¼ cup honey or maple syrup I used honey
- ⅓ cup melted coconut oil (or butter) I used butter
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ¼ cup chopped walnuts
- ¼ cup chocolate chips
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Grate zucchini and squeeze out as much moisture as possible using a paper towel or clean towel.
- In a large bowl, whisk together melted oil, brown sugar, and honey (or maple syrup)
- Add egg and vanilla, mix until smooth.
- Stir in the zucchini.
- Add oats, flour, baking soda, cinnamon, and salt. Mix until just combined.
- Fold in chopped walnuts and chocolate chips.
- Scoop dough (about 2 tablespoons each) onto baking sheet.
- Gently flatten slightly, they won’t spread much.
- Bake for 10–12 minutes, until edges are lightly golden.
- Let cool for a few minutes…Enjoy!!
Notes
💡 Helpful Recipe Notes
- Finely grate zucchini so it blends well.
- Don’t over bake. They firm up as they cool.
- Dough will look slightly wet, that’s normal.
- Use a cookie scoop for even baking.
