Best Breakfast Zucchini Bread Cookies

You know those days when you’re craving something sweet but don’t want the usual chocolate chip cookies? That’s exactly how I stumbled upon these zucchini bread cookies. They combine everything I love about warm, homemade zucchini bread with the convenience of a grab-and-go cookie.

I started making these cookies as a way to use up the extra zucchini from my garden, but they quickly became a family favorite. My kids don’t even mind that there are vegetables hidden inside – they’re too busy enjoying the soft, cake-like texture and mild sweetness. Plus, it’s such a great feeling knowing I’m sneaking some extra veggies into their snack time.

Whether you’ve got garden-fresh zucchini or just picked some up from the store, these cookies are a perfect way to shake up your usual baking routine. They’re easy to make, and trust me, they disappear faster than regular cookies in my house – especially when they’re still slightly warm from the oven.

What Kind of Zucchini Should I Use?

Medium-sized zucchini are your best bet for these cookies since they tend to have the perfect balance of flesh and moisture. While those giant late-summer zucchini might be tempting to use, they often have more seeds and can be a bit watery, which isn’t ideal for baking. When picking your zucchini at the store or farmers market, look for ones that are firm to the touch and about 6-8 inches long. After grating, remember to squeeze out the excess moisture using a clean kitchen towel or several layers of cheesecloth – this step is super important to prevent your cookies from becoming soggy. If you’ve got a garden full of zucchini, you can also grate and squeeze the extras, then freeze them in pre-measured portions for future batches.

Options for Substitutions

This healthy cookie recipe is super adaptable and works well with many substitutions:

• Oats and oat flour: You can use all instant oats or all traditional oats – just make sure to keep the total amount the same. For oat flour, try whole wheat flour, spelt flour, or any milled grain you prefer. If using coconut flour, reduce the amount to 1/3 cup as it’s more absorbent.
• Ground flaxseeds: Chia seeds work perfectly as a 1:1 replacement. You could also use hemp seeds or additional chopped nuts if you don’t need the binding properties.
• Walnuts: Any nuts work great here – try pecans, almonds, or even sunflower seeds if you need a nut-free option.
• Honey: Maple syrup or agave nectar can replace honey in equal amounts. If using regular sugar, increase the applesauce by 2 tablespoons to maintain moisture.
• Applesauce: Mashed banana or pumpkin puree work well as substitutes – just note that banana will add its own flavor to the cookies.
• Zucchini: Yellow summer squash can replace zucchini, or try shredded carrots or apples (though you’ll need to squeeze out moisture from apples too).

Watch Out for These Mistakes While Baking

The biggest challenge when making zucchini bread cookies is not removing enough moisture from the zucchini – after grating, wrap it in a clean kitchen towel and squeeze firmly several times until no more liquid comes out, otherwise your cookies will spread too much and become mushy. Getting the oat mixture right is crucial too – if you’re grinding your own oat flour, make sure it’s very fine and powdery, as coarse flour will result in crumbly cookies that don’t hold together well. When measuring the wet ingredients, particularly the honey and applesauce, use precise measurements rather than eyeballing it, since too much moisture will prevent the cookies from setting properly. For the best texture, don’t overbake these cookies – they should be just slightly firm to the touch but still soft in the middle when you take them out, as they’ll continue to set while cooling on the baking sheet.

What to Serve With Zucchini Bread Cookies?

These healthy-ish cookies are perfect for afternoon snacking with a warm beverage! A cup of coffee or chai tea makes an excellent companion, especially when the cookies are slightly warm from the oven. For breakfast or brunch, try serving them alongside a protein-rich Greek yogurt parfait with fresh berries to make it more filling. If you’re packing these for lunch boxes or picnics, they pair wonderfully with cold milk (regular or plant-based) or a refreshing glass of iced tea.

Storage Instructions

Counter Storage: These zucchini bread cookies stay fresh at room temperature for about 2-3 days when kept in an airtight container. I like to place a paper towel in the container to absorb any extra moisture from the zucchini – this helps keep them nice and chewy!

Refrigerate: For longer storage, pop these cookies in the fridge in a sealed container. They’ll stay good for up to a week, and the oats will keep their nice texture. They’re perfect for grabbing as a quick breakfast or snack throughout the week.

Freeze: These cookies freeze really well for up to 3 months! Just place them in a freezer bag with parchment paper between layers to prevent sticking. When you’re ready to eat them, let them thaw on the counter for about an hour – they’ll taste just as good as the day you made them.

Preparation Time	15-20 minutes
Cooking Time	12-14 minutes
Total Time	27-34 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1500-1700
• Protein: 35-45 g
• Fat: 70-80 g
• Carbohydrates: 200-220 g

Ingredients

• 1 1/2 cups instant oats
• 3/4 cup traditional oats
• 1 cup oat flour (or whole wheat flour or milled grain of choice)
• 1/4 cup ground flaxseeds (or chia seeds)
• 1/4 cup walnuts, chopped
• 2 teaspoons cinnamon
• 1 teaspoon baking powder
• 1/4 teaspoon sea salt
• 1/2 cup plain applesauce
• 1/3 cup honey
• 4 tablespoons oil (or melted butter or coconut oil)
• 2 large eggs
• 1 teaspoon vanilla essence
• 1 cup grated zucchini (moisture removed, measured after squeezing)

Step 1: Preheat and Prepare Baking Sheets

Begin by preheating your oven to 360°F.

While the oven is heating, line two cookie sheets with parchment paper to prevent sticking.

This will ensure your cookies come out perfectly and make cleanup a breeze.

Step 2: Make the Cookie Dough

In a large bowl, combine all the dry ingredients, mixing them thoroughly to ensure even distribution.

Once mixed, add all the wet ingredients on top.

Stir everything together until a cohesive cookie dough forms.

Be sure the wet and dry ingredients are fully incorporated for the best texture.

Step 3: Shape the Cookies

Scoop the dough into 2-tablespoon sized portions and place them on the lined cookie sheets.

Make sure to space the cookies about 2 inches apart to give them room to bake evenly.

Slightly flatten each scoop and shape them into rounds approximately ½ – ⅔ inches thick and 2 – 2½ inches in diameter, as they will not spread during baking.

Step 4: Bake the Cookies

Bake the cookies in the preheated oven, one batch at a time, for 12-14 minutes or until they are lightly golden.

This will give them a delightful texture and flavor.

Once baked, allow the cookies to cool on the cookie sheets for 5 minutes to firm up before transferring them to a cooling rack to cool completely.

Step 5: Cooling and Storage

Once the cookies are completely cooled, store them in an airtight container.

They will stay fresh and tasty for up to 3 days, making them perfect for enjoying throughout the week.