Zucchini Bread Breakfast Cookies (Printable Version)

Soft, wholesome morning treats packed with oats, walnuts, and warm cinnamon.

# What You’ll Need:

→ Wet Components

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 Components

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

→ Mix-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)

# Directions:

01 - Preheat the 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, melted coconut oil, egg, and vanilla extract until smooth and well incorporated. Fold in the grated zucchini.
03 - In a separate bowl, whisk together the rolled oats, whole wheat flour, baking soda, baking powder, ground cinnamon, and salt until evenly distributed.
04 - Gradually add the dry ingredient mixture to the wet ingredients, stirring gently just until combined. Do not overmix. Fold in the chopped walnuts or pecans, raisins or dried cranberries, and mini chocolate chips if using.
05 - Scoop approximately 2 tablespoons of dough per cookie onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each mound slightly using the back of a spoon.
06 - Bake for 16 to 18 minutes, or until the tops are lightly golden and the cookies feel set to the touch.
07 - Allow the cookies to rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving or storing.

# Top Tips:

01 -
  • They taste like zucchini bread but you can eat them one handed while racing out the door.
  • The oats and walnuts keep you full longer than any granola bar ever has.
  • Kids do not question the green flecks when chocolate chips are involved.
02 -
  • If you skip squeezing the zucchini, the dough will be soup and the cookies will spread into one giant, sad pancake on the pan.
  • Mixing the dry ingredients separately before adding them is the difference between random bites of baking soda and evenly flavored cookies.
03 -
  • Use a potato ricer to squeeze the grated zucchini if you have one, it removes twice as much liquid as your hands ever could.
  • Let the shaped dough rest on the pan for five minutes before baking so the oats can absorb a little extra moisture and the cookies bake up thicker and chewier.

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