Zucchini Bread Breakfast Cookies (Printable)
Soft, wholesome morning treats with zucchini, oats, and walnuts. Perfect grab-and-go breakfast ready in 33 minutes.
# 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)
# How-To Steps:
01 - Preheat 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, coconut oil, egg, and vanilla extract until well combined. Stir in the grated zucchini.
03 - In a separate bowl, whisk together the oats, whole wheat flour, baking soda, baking powder, cinnamon, and salt until evenly distributed.
04 - Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
05 - Gently fold in the chopped walnuts, raisins, and mini chocolate chips if using, distributing evenly throughout the dough.
06 - Scoop about 2 tablespoons of dough for each cookie onto the prepared baking sheet, spacing them 2 inches apart. Flatten slightly with the back of a spoon.
07 - Bake for 16 to 18 minutes, or until the cookies are lightly golden on the edges and set in the center.
08 - Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.
# Expert Suggestions:
01 -
- These cookies taste like zucchini bread but you can eat them one handed while hunting for your car keys.
- They freeze beautifully so you can make a double batch and have breakfast sorted for weeks.
02 -
- Squeeze that zucchini like you mean it because even a little extra moisture turns soft cookies into gummy ones.
- These cookies will not spread much so flatten them to your desired thickness before baking.
03 -
- Use the large holes of a box grater for the zucchini so it blends into the dough without stringy bits.
- A pinch of nutmeg alongside the cinnamon adds a warmth that makes people ask what your secret is.