I turned zucchini bread into portable breakfast cookies that are 100% whole grain, naturally sweetened and gluten free if you use certified ingredients, making them an irresistible Healthy Breakfast On The Go.

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I never planned to turn zucchini into cookies, but these Zucchini Bread Breakfast Cookies made me rethink mornings. Featuring hearty rolled oats and fresh grated zucchini, they come out chewy and lightly sweet, something kids actually ask for and adults reach for between meetings.

It’s the kind of Zucchini Bread Healthy snack that feels a little clever because you get veg in a treat. I love how they travel, perfect as a Healthy Breakfast On The Go whether you’re rushing to school or a quick work commute.

Try one and tell me if you can stop at just one.

Ingredients

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Rolled oats old fashioned: Keeps you full with fiber and slow carbs, lets cookies hold together.
Oat flour whole grain: Adds nutty flavor and extra whole grain fiber, good for texture and heart.
Grated zucchini: Sneaks in moisture, vitamins and fiber without tasting like a veggie, honest.
Ripe banana mashed: Natural sweetener and binder, potassium rich, makes them soft and moist.
Pure maple syrup: Pure sweetness, adds flavor and some minerals, but still sugar, use wisely.
Large egg: Gives structure and protein, helps cookies set and stay tender.
Coconut or neutral oil: Fat for richness, carries flavor, keeps them soft even next day.
Raisins or chopped dates: Natural chew and bursts of sweetness, add fiber and a caramel note.

Ingredient Quantities

2 cups rolled oats old fashioned (certified gluten free if needed)

1 cup oat flour whole grain

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 1/2 teaspoons ground cinnamon

1/4 teaspoon fine sea salt

1 cup grated zucchini (about 1 medium zucchini)

1 ripe banana mashed about 1/2 cup

1/4 cup pure maple syrup

1 large egg room temperature

1/4 cup melted coconut oil or neutral oil like avocado

1 teaspoon vanilla extract

1/2 cup raisins or chopped dates

1/2 cup chopped walnuts or pecans optional

How to Make this

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1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.

2. In a large bowl stir together 2 cups rolled oats and 1 cup oat flour, then add 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1 1/2 tsp ground cinnamon and 1/4 tsp fine sea salt — whisk or fork it so it’s evenly mixed.

3. Grate 1 cup zucchini (about 1 medium) and if it seems very wet squeeze a little moisture out with a clean towel or cheesecloth, you want it moist but not dripping.

4. In a separate bowl mash 1 ripe banana, then stir in 1/4 cup pure maple syrup, 1 large room temperature egg, 1/4 cup melted coconut oil or neutral oil, and 1 tsp vanilla extract until combined.

5. Pour the wet mixture into the dry ingredients and fold gently until mostly combined, don’t overmix or the cookies get tough.

6. Stir in the grated zucchini, 1/2 cup raisins or chopped dates, and if using 1/2 cup chopped walnuts or pecans, make sure they’re evenly distributed.

7. If the dough seems too loose chill it in the fridge for 10 to 20 minutes, this makes scooping easier and helps them hold shape; use a tablespoon or small cookie scoop to drop rounded mounds onto the prepared sheet about 1½ inches apart.

8. Bake at 350°F (175°C) for 12 to 15 minutes, or until edges are lightly golden and centers are set but still soft.

9. Let cookies cool on the baking sheet for 5 to 10 minutes then transfer to a wire rack to finish cooling; they firm up as they cool so don’t panic if they seem fragile straight out of the oven.

10. Store in an airtight container up to 3 days at room temp or freeze for longer, reheat briefly before eating if you like them warm.

Equipment Needed

1. Baking sheet lined with parchment paper or a silicone baking mat
2. Big mixing bowl
3. Small mixing bowl
4. Measuring cups and measuring spoons
5. Whisk or a fork
6. Box grater for the zucchini
7. Clean kitchen towel or a piece of cheesecloth to squeeze moisture out
8. Spatula plus a tablespoon or small cookie scoop for portioning
9. Wire cooling rack and oven mitts

FAQ

Q: Can I make these cookies gluten free? A: Yes, just use certified gluten free rolled oats and certified gluten free oat flour or pulse your oats into flour. If you have celiac make sure all other add ins are certified too.

Q: Want them vegan or egg free, what can I use instead of the egg? A: Mix 1 tablespoon flax meal with 3 tablespoons water, let sit 5 minutes to gel, then use in place of the egg. They might be a touch more dense but still tasty.

Q: My zucchini is super wet, should I squeeze it out? A: Only a little, you want some moisture for tender cookies. Press out big puddles with a towel but don’t dry it completely, about 1 cup grated zucchini works well.

Q: How do I know when they're done baking? A: The edges should look golden and the top will be set and not glossy, if you press the center lightly it should spring back a bit. Overbaking makes them dry so pull them as soon as they look set.

Q: How should I store or freeze them? A: Keep in an airtight container at room temp up to 2 days, in the fridge up to 5 days, or freeze up to 3 months. Thaw in the fridge or warm briefly in the oven or microwave to refresh.

Q: Can I swap the mix ins or oils? A: Sure, raisins can be replaced with chopped dates or dried cranberries, nuts with seeds or leave them out. Coconut oil can be swapped for avocado or other neutral oil, just watch texture may change a little.

Zucchini Bread Breakfast Cookies Recipe Substitutions and Variations

Rolled oats (old fashioned)
- Quick oats — cooks a bit softer so cookies are chewier, use 1:1
- Quinoa flakes — gluten free, more protein, 1:1 works fine
- Buckwheat or spelt flakes — nuttier flavor, not gluten free if spelt
Oat flour (whole grain)
- Whole wheat flour — 1:1 swap, gives a heartier crumb but not GF
- All purpose flour — 1:1, lighter texture
- Make your own: blitz rolled oats in a blender until fine, same volume
Egg
- Flax egg: 1 tbsp ground flax + 3 tbsp water, wait 5 min, binds well
- Chia egg: same ratio as flax, similar result
- Unsweetened applesauce: 1/4 cup replaces 1 egg, adds moisture
Pure maple syrup
- Honey — 1:1, not vegan, slightly different flavor
- Agave nectar — 1:1, milder taste and still liquid
- Date syrup or brown rice syrup — thicker, use similarly but taste varies

Pro Tips

1. Get the zucchini moisture right. Put the grated zucchini in a clean dish towel and squeeze until the towel is damp but not dripping. If you squeeze too hard the cookies will turn out dry, if you leave it too wet they spread and become cakey.

2. Chill the dough if it feels loose. Stick the bowl in the fridge for 10 to 20 minutes or pop scoops on a tray in the freezer for 5 minutes so they hold shape better. Also press each scoop down slightly so the center bakes through at the same time as the edges.

3. Boost the flavor by toasting stuff first. Toss the oats or the nuts in a dry skillet for a minute until fragrant or brown the coconut oil a bit for a caramel like note. A few flakes of sea salt on top before baking makes the sweetness pop.

4. Store and reheat smart. Freeze flattened cookies on a tray then transfer to a bag so they dont stick together. To refresh, warm them briefly in a low oven or toaster oven 300 F for a few minutes, microwave makes them gummy if you overdo it.

Zucchini Bread Breakfast Cookies Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

Servings

servings

Calories

213

kcal

Equipment: 1. Baking sheet lined with parchment paper or a silicone baking mat
2. Big mixing bowl
3. Small mixing bowl
4. Measuring cups and measuring spoons
5. Whisk or a fork
6. Box grater for the zucchini
7. Clean kitchen towel or a piece of cheesecloth to squeeze moisture out
8. Spatula plus a tablespoon or small cookie scoop for portioning
9. Wire cooling rack and oven mitts

Ingredients

2 cups rolled oats old fashioned (certified gluten free if needed)
1 cup oat flour whole grain
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/4 teaspoon fine sea salt
1 cup grated zucchini (about 1 medium zucchini)
1 ripe banana mashed about 1/2 cup
1/4 cup pure maple syrup
1 large egg room temperature
1/4 cup melted coconut oil or neutral oil like avocado
1 teaspoon vanilla extract
1/2 cup raisins or chopped dates
1/2 cup chopped walnuts or pecans optional

Directions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a large bowl stir together 2 cups rolled oats and 1 cup oat flour, then add 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1 1/2 tsp ground cinnamon and 1/4 tsp fine sea salt — whisk or fork it so it’s evenly mixed.
Grate 1 cup zucchini (about 1 medium) and if it seems very wet squeeze a little moisture out with a clean towel or cheesecloth, you want it moist but not dripping.
In a separate bowl mash 1 ripe banana, then stir in 1/4 cup pure maple syrup, 1 large room temperature egg, 1/4 cup melted coconut oil or neutral oil, and 1 tsp vanilla extract until combined.
Pour the wet mixture into the dry ingredients and fold gently until mostly combined, don’t overmix or the cookies get tough.
Stir in the grated zucchini, 1/2 cup raisins or chopped dates, and if using 1/2 cup chopped walnuts or pecans, make sure they’re evenly distributed.
If the dough seems too loose chill it in the fridge for 10 to 20 minutes, this makes scooping easier and helps them hold shape; use a tablespoon or small cookie scoop to drop rounded mounds onto the prepared sheet about 1½ inches apart.
Bake at 350°F (175°C) for 12 to 15 minutes, or until edges are lightly golden and centers are set but still soft.
Let cookies cool on the baking sheet for 5 to 10 minutes then transfer to a wire rack to finish cooling; they firm up as they cool so don’t panic if they seem fragile straight out of the oven.
Store in an airtight container up to 3 days at room temp or freeze for longer, reheat briefly before eating if you like them warm.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.