Zucchini Breakfast Cookies are a great healthy breakfast meal prep recipe that you can eat on-the-go. Made with whole grain oats and grated zucchini these zucchini cookies are filling and wholesome, while tasting like a treat.
How to Make Zucchini Breakfast Cookies
Making the batter for these zucchini chocolate chip cookies is as easy as dumping all the ingredients into a large bowl and whisking until everything is uniformly combined.
I like to start with all of the dry ingredients first and give them a quick whisk to blend together before adding the wet ingredients to the mix. I find that this way I can be sure there are no concentrated pockets of flax meal, cinnamon, or salt anywhere.
Why 2 types of oats?
With all of my breakfast cookies I like to use both old-fashioned rolled as well as quick oats. I think that the combination of the two makes for the best oaty texture that isn’t too coarse or too dense.
The quick oats are more powdery and almost act like a flour to bind the ingredients together. Because this zucchini cookie batter is on the runnier side, I think you could also get away with using all quick oats. But I wouldn’t recommend using only rolled oats here.
If you are like me and only stock rolled oats at home, you can make your own quick oat substitute by pulsing the rolled oats in a food processor or blender a few times until they are more broken down.
Be sure to use certified gluten free oats in this recipe if you want gluten free zucchini cookies.
How to grate the zucchini?
Don’t peel the zucchini. Use the whole vegetable and grate it on the small side of a box grater.
This way the zucchini is fine enough to evenly incorporate. It’s also almost completely hidden, in case you need to hide the fact there are vegetables in these healthy breakfast cookies.
Should the grated zucchini be squeezed?
I use the grated zucchini as is. I don’t squeeze out the liquid. Mostly because I want to save myself that extra step and don’t want to dirty a kitchen towel with zucchini strands.
But it does make for a runnier breakfast cookie batter. If the squeezing step isn’t too much you can definitely do it. You might even be able to fit more zucchini into the batter that way.
How to shape the healthy Zucchini Cookies?
These are large cookies so that one or two can easily fill you for the entire morning. Each cookie holds 1/4 cup of batter.
Because this batter is more runny than my other breakfast cookies, I like to use my muffin top pan to shape and bake the cookies. The small indentations keep all of the batter in shape without any of the liquids running out during baking. The cavities also have the perfect large cookie diameter.
When not using my muffin top pan I use my 1/4 cup measuring cup to measure out the amount of batter as well as for shaping the healthy zucchini cookies. To do that I simply invert the filled measuring cup over a lined cookie sheet and tap it down until the batter plops out.
Then I press down slightly with my hands or the back of a spoon to flatten the cookies out a bit.
Can you Freeze Zucchini Cookies?
The zucchini oat cookies can be stored at room temperature for several days. If you are making a big batch for breakfast meal prep you can store the cookies in an airtight container in the fridge for a week.
For any longer storage you can freeze the zucchini cookies. I like to place them in a single layer in a freezer-safe container or storage bag.
If stacking the cookies separate them with pieces of parchment or wax paper in between. The zucchini oatmeal cookies will last 3-6 months in the freezer.
Items I used to Make these Zucchini Oatmeal Cookies
I grated the zucchini on the small side of my box grater. This way the zucchini pieces are almost completely hidden in the oatmeal cookies.
The batter for these soft zucchini cookies is a little more runny than any of my other breakfast cookie recipes. For that reason I like to use my muffin top pan to bake the cookies. They hold a perfectly round shape and no liquids run from one cookie to another.
When not using the muffin top pan I use a regular baking sheet lined with a reusable silicone baking mat.
More Healthy Breakfast Cookie Recipes You’ll Love:
Zucchini Breakfast Cookies
Zucchini Breakfast cookies are a great healthy breakfast that you can make ahead and even eat on-the-go. Made with whole grain oats and grated zucchini these zucchini cookies are filling and wholesome, while tasting like a treat.
- 1 cup rolled oats
- 1 cup quick oats
- 1/4 cup flax meal
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 eggs
- 1/4 cup coconut oil melted
- 1/4 cup honey or maple syrup
- 1/2 cup grated zucchini not squeezed
- 2/3 cup pumpkin seeds or other seeds/nuts
- 2/3 cup chocolate chips or raisins or other dried fruit
Preheat your oven to 350° F. Prepare a baking sheet by lining with parchment or reusable silicone liner. I actually used a muffin top pan and lightly greased the cavities.
- In a large bowl whisk together the dry ingredients (2 kinds of oats, flax meal, cinnamon, salt).
- Then add the dry ingredients (eggs, coconut oil, honey, grated zucchini, seeds, chocolate chips). Stir everything until well combined.
- Form 1/4-cup sized cookies. I fill my 1/4-cup measuring cup with the oat mixture, then invert and tap it on the baking sheet. Press down slightly to flatten the cookies.
- Bake the Zucchini Breakfast Cookies at 350° F for 15-20 minutes.
- Let the baked cookies cool for 10 minutes on the baking sheet, before moving to a wire rack to let cool fully.
- Store the cookies at room temperature for 2-3 days. Up to a week in the fridge, or freeze for several months.