Why You’ll Love This Zucchini Bread Breakfast Cookies
- They’re the ultimate grab-and-go breakfast. Seriously, just grab one (or two) and you’re set. No bowls, no spoons, no fuss. They’re perfectly portable for the car, your desk, or a quick snack on the run.
- They’re a genius way to use up that summer zucchini. We all know how zucchini can multiply overnight. This is a delicious, sneaky way to get an extra serving of veggies into your day, and the moisture from the zucchini makes these cookies incredibly soft.
- They’re wonderfully customizable. Not a fan of walnuts? Use pecans. Want some chocolate? Throw in some dark chocolate chips. The base recipe is a fantastic canvas for your favorite add-ins.
- They freeze like a dream. Make a double batch and pop half in the freezer. Then, on any given morning, you can pull out a cookie and let it thaw—or warm it up for a few seconds—for a fresh-from-the-oven experience anytime.
Ingredients & Tools
- 1 cup old-fashioned rolled oats
- 1 cup white whole wheat flour (or all-purpose)
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup coconut oil, melted (or unsalted butter)
- 1/3 cup pure maple syrup or honey
- 1 large egg
- 1 tsp pure vanilla extract
- 1 cup finely grated zucchini (from about 1 medium zucchini, unpeeled)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/4 cup raisins or chopped dates (optional)
Tools: Mixing bowls, box grater, kitchen towel or paper towels, baking sheet, parchment paper or a silicone baking mat.
A quick note on the ingredients—using white whole wheat flour gives these a lovely nutty depth without making them dense, and the coconut oil adds a subtle sweetness. But honestly, the real star is the zucchini. You’ll notice it keeps everything incredibly moist for days.
Serves: 12 cookies | Prep Time: 20 minutes | Cook Time: 12-14 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Don’t skip the zucchini squeeze! This is the most crucial step. Zucchini holds a lot of water. If you don’t squeeze it out, your cookie dough will be too wet, leading to flat, spread-out cookies. A good, firm squeeze in a clean kitchen towel makes all the difference.
- What’s the best way to grate the zucchini? Use the fine holes on your box grater. This helps it blend seamlessly into the dough and distribute its moisture evenly. You can leave the skin on for extra color and nutrients—just give it a good scrub first.
- Can I make these gluten-free? Absolutely. A 1:1 gluten-free baking blend works beautifully in place of the whole wheat flour. Just make sure your oats are certified gluten-free if that’s a concern for you.
- Why white whole wheat flour? It’s a lighter, milder-tasting whole wheat flour that gives you the nutritional benefits without the heaviness of traditional whole wheat. All-purpose flour works perfectly fine too, if that’s what you have on hand.
How to Make Zucchini Bread Breakfast Cookies
Step 1: First, preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper or a silicone baking mat. This little step prevents sticking and makes cleanup an absolute breeze. While the oven is warming up, grab your zucchini. Grate it using the fine side of your box grater—you’ll need one packed cup. Now, here’s the secret: place the grated zucchini in the center of a clean kitchen towel or a few layers of paper towels. Gather the edges and twist, squeezing over the sink until you’ve removed as much liquid as possible. Honestly, you’ll be surprised how much water comes out! Set this squeezed zucchini aside.
Step 2: In a medium-sized bowl, whisk together your dry ingredients. That’s the rolled oats, white whole wheat flour, cinnamon, nutmeg, baking soda, and salt. Whisking them together ensures the leavening and spices are evenly distributed, so every single cookie has the same lovely, spiced flavor. Give it a good whisk until you see everything is one uniform color.
Step 3: In a larger bowl, combine the wet ingredients. Start with the melted (and slightly cooled) coconut oil, maple syrup, egg, and vanilla extract. Whisk this until it’s smooth and well-emulsified—you’ll notice it starts to thicken up just a bit. Then, stir in the squeezed zucchini. It might look a little clumpy at first, but just keep stirring until it’s fully incorporated into the wet mixture.
Step 4: Now, pour the dry ingredient mixture into the wet ingredients. Use a spatula or a wooden spoon to fold everything together. The trick is to mix until *just* combined. You don’t want to overmix the dough, or the cookies can become tough. As soon as you no longer see streaks of flour, stop mixing. Now’s the time to gently fold in any add-ins like walnuts or raisins, if you’re using them.
Step 5: Using a cookie scoop or a 1/4-cup measure, drop mounds of dough onto your prepared baking sheet. You should get about 12 cookies. Gently flatten each mound with the palm of your hand or the back of a spoon—just until they’re about 3/4-inch thick. They won’t spread a huge amount, so shaping them now gives you that perfect cookie shape. Space them about 2 inches apart.
Step 6: Bake for 12 to 14 minutes. You’re looking for the edges to be lightly golden brown and the tops to look set. The centers might still seem a tiny bit soft—that’s perfect! They will firm up as they cool. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This resting time on the hot pan is key for their final texture.
Serving Suggestions
Complementary Dishes
- A bowl of Greek yogurt with berries — The creamy, tangy yogurt contrasts beautifully with the warm, spiced cookie, and the fresh berries add a burst of juiciness.
- A soft-boiled or scrambled egg on the side — This adds a hit of protein to make your breakfast even more balanced and satisfying, turning the cookie from a snack into a full meal.
- A simple fruit salad — Something bright and fresh, like melon and peaches, helps cut through the richness and makes the whole plate feel extra special.
Drinks
- A hot cup of coffee — The deep, roasty notes of coffee are a classic pairing with the cinnamon and nutmeg in these cookies. It’s a match made in morning heaven.
- A cold glass of milk or your favorite milk alternative — There’s a reason milk and cookies are a timeless duo. The cool milk is just the thing with these soft, cake-like cookies.
- A chai latte — Double down on the cozy spices! The cardamom and ginger in chai will make the spices in the cookie sing even louder.
Something Sweet
- A small dish of vanilla bean ice cream — For a decadent dessert, serve a warm cookie à la mode. The melting ice cream seeping into the soft cookie is honestly divine.
- A drizzle of vanilla glaze — Whisk together a little powdered sugar, milk, and vanilla extract and drizzle it over the cooled cookies for a simple, pretty finish.
- Fresh sliced peaches or nectarines — The stone fruit’s natural sweetness and juice complement the earthy zucchini and warm spices perfectly for a lighter sweet ending.
Top Mistakes to Avoid
- Mistake: Not squeezing the zucchini enough. This is the number one reason these cookies can turn out soggy or flat. That extra water will steam in the oven and prevent the cookies from setting properly. A good, firm squeeze is non-negotiable.
- Mistake: Overmixing the dough. Once you add the flour, mix until the ingredients are just combined. Overworking the dough develops the gluten in the flour, which can lead to cookies that are tough or dense instead of soft and tender.
- Mistake: Using instant oats instead of old-fashioned. Old-fashioned rolled oats give these cookies their wonderful, hearty texture. Instant oats are cut finer and will absorb more liquid, potentially making the cookies gummy or pasty.
- Mistake: Baking on a warm baking sheet. If you’re doing multiple batches, always let your baking sheet cool down completely before adding the next round of dough. A hot pan will cause the cookies to start spreading before they even hit the oven.
Expert Tips
- Tip: Chill the dough if you have time. If you can spare 30 minutes, pop the bowl of dough in the fridge. Chilling helps the oats absorb some of the moisture, resulting in a slightly thicker, chewier cookie. It’s not essential, but it’s a great little pro-move.
- Tip: Toast your nuts. If you’re adding walnuts or pecans, spread them on a baking sheet and toast them in the oven for 5-7 minutes at 350°F before adding them to the dough. It deepens their flavor immensely and adds a fantastic crunch.
- Tip: Make them uniform. Using a cookie scoop or a measuring cup ensures all your cookies are the same size, which means they’ll bake evenly. No more undercooked giants and overcooked minis!
- Tip: Add a pinch of ginger. For an extra layer of warm spice, add 1/4 teaspoon of ground ginger to the dry ingredients. It pairs wonderfully with the cinnamon and nutmeg and gives the cookies a little more complexity.
FAQs
Can I make these cookies vegan?
Yes, you can! To make a vegan version, use a flax egg instead of the regular egg. Simply mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for 5 minutes until it becomes gel-like. Use maple syrup instead of honey to keep it fully plant-based. The coconut oil is already vegan, so you’re all set. The texture might be a tiny bit more delicate, but they’ll still be delicious.
How should I store these breakfast cookies?
Once completely cooled, store them in an airtight container at room temperature for up to 3 days. For longer storage, they freeze exceptionally well. Place them in a single layer on a baking sheet to freeze solid, then transfer to a freezer bag. They’ll keep for up to 3 months. You can thaw them at room temperature or pop a frozen cookie in the microwave for 15-20 seconds for a warm treat.
My cookies turned out a bit cakey. Is that normal?
Absolutely! These are meant to be soft and have a cake-like, muffin-top texture rather than a crisp, chewy cookie texture. The combination of the moist zucchini and the oats creates a tender, bread-like crumb. If they’re cakey, you’ve done it right! If you prefer a denser, chewier cookie, try using 1.5 cups of oats and reducing the flour to 3/4 cup.
Can I add protein powder to this recipe?
You can, but it will change the texture. If you want to try, replace 1/4 cup of the flour with your favorite vanilla or unflavored protein powder. You might need to add a tablespoon or two of milk or applesauce to the wet ingredients to compensate for the dryness the protein powder can introduce. It’s a bit of an experiment, but it can work!
Why did my cookies not spread or rise much?
These cookies are naturally on the cakey side and don’t spread like a traditional chocolate chip cookie. If they didn’t rise at all, your baking soda might be old. Baking soda loses its potency over time. To test it, add a pinch to a small amount of vinegar. If it doesn’t bubble vigorously, it’s time for a new box. Also, remember to flatten the dough balls slightly before baking to help them cook evenly.
