Zucchini Bread Breakfast Cookies (Printable)
Soft zucchini-infused breakfast treats with oats, walnuts, and warm cinnamon—ideal for busy mornings.
# What You'll Need:
→ Wet Ingredients
01 - 1 cup grated zucchini (about 1 medium zucchini, excess moisture squeezed out)
02 - 1/3 cup unsweetened applesauce
03 - 1/4 cup honey or maple syrup
04 - 1/4 cup coconut oil, melted and cooled
05 - 1 large egg
06 - 1 teaspoon vanilla extract
→ Dry Ingredients
07 - 1 cup old-fashioned rolled oats
08 - 1 cup whole wheat flour
09 - 1/2 teaspoon baking soda
10 - 1/2 teaspoon baking powder
11 - 1/2 teaspoon ground cinnamon
12 - 1/4 teaspoon salt
→ Add-Ins
13 - 1/2 cup chopped walnuts or pecans
14 - 1/3 cup raisins or dried cranberries
15 - 1/4 cup mini chocolate chips (optional)
# Steps:
01 - Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
02 - In a large mixing bowl, whisk together the applesauce, honey or maple syrup, melted coconut oil, egg, and vanilla extract until well combined. Stir in the grated zucchini.
03 - In a separate bowl, whisk together the rolled oats, whole wheat flour, baking soda, baking powder, ground cinnamon, and salt until evenly distributed.
04 - Gradually add the dry ingredient mixture to the wet ingredients, folding gently just until combined. Do not overmix.
05 - Fold in the chopped walnuts, raisins or dried cranberries, and mini chocolate chips if using, distributing evenly throughout the dough.
06 - Scoop approximately 2 tablespoons of dough per cookie onto the prepared baking sheet, spacing them 2 inches apart. Flatten each mound slightly with the back of a spoon.
07 - Bake for 16 to 18 minutes, or until the tops are lightly golden and the cookies feel set to the touch.
08 - Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving or storing.
# Expert Advice:
01 -
- They taste like zucchini bread but you can eat them one handed while hunting for your car keys.
- Squeezing moisture from the zucchini is the only slightly fussy step, and everything else is a single bowl dump and stir situation.
02 -
- Skipping the zucchini squeezing step will give you cookies that spread into sad flat puddles, so wring that grated squash dry like you mean it.
- These stay soft and cakey rather than crispy, which is intentional, so do not keep baking hoping for a crunch that will never come.
03 -
- Grate the zucchini on the large holes of a box grater and let it sit five minutes before squeezing, because the longer it rests the more water releases.
- Measure the flour by spooning it into the cup and leveling with a knife, since packing it dense will give you dry heavy cookies.