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July 1, 2016

Zucchini Bread Breakfast Cookies

Sweet and chewy Zucchini Bread Breakfast Cookies. Who knew vegetables could be SO delicious?!

IT’S THE RETURN OF THE BREAKFAST COOKIE! Zucchini Bread Breakfast Cookies, to be exact.

Today we’re talking perfectly chewy, crispy, honey sweetened oatmeal cookie goodness, you guys! I mean really… who knew vegetables could be SO delicious?!? I’ve actually made these cookies three times in the past two weeks. I love warming one up and enjoying it with my morning java, but they also make a great grab-and-go snack. P.S. If you’re looking to get a little more decadent… try slathering one with a teaspoon of Nutella. Trust me!

Sweet and chewy Zucchini Bread Breakfast Cookies. Who knew vegetables could be SO delicious?!

Very happy to report these slightly sweet, amazingly chewy, chocolate chip studded cookies are kid tested and approved! Since we don’t have kids I brought a batch over to my neighbors house and her little ones devoured them before I could even debate with their mom whether or not they would notice the “green stuff” hiding between the oats. #VICTORYDANCE

Sweet and chewy Zucchini Bread Breakfast Cookies. Who knew vegetables could be SO delicious?!

Sweet and chewy Zucchini Bread Breakfast Cookies. Who knew vegetables could be SO delicious?!

Tips and Tricks for Recipe Success:

  • For this recipe you’re going to want to grate the zucchini (coarsely) then drain the heck out of it. I’m serious! Zucchini is loaded with moisture, so you’ll want to squeeze out as much of it as you can before adding it to the cookie batter. If you skip this step your cookies will be soggy and I don’t want that to happen to you! To efficiently drain your zucchini, simply place it in a fine-mesh strainer and let it sit for about 10 minutes, then press as much moisture out as you can by hand; you can also wrap the shredded zucchini in a piece of cheesecloth (or a clean hand towel) and squeeze the moisture out. Both ways work just fine, so it’s really just a matter of what tools you have on hand.
  • The cookie dough will be very wet at first – but don’t fret! Once the dough has chilled (it needs 90 minutes in the fridge), it will be workable.
  • You’ll need to press the cookie down onto the prepared sheet and flatten them using your palms. The cookies do not spread at all while baking.
  • These zucchini bread breakfast cookies MUST cool completely on the cookie tray… so put on your patience cap when you pull them out of the oven. Trust me, they’re worth the wait!

Sweet and chewy Zucchini Bread Breakfast Cookies. Who knew vegetables could be SO delicious?!

I mean seriously… who wouldn’t want these for breakfast?!

Sweet and chewy Zucchini Bread Breakfast Cookies. Who knew vegetables could be SO delicious?!

Sweet and chewy Zucchini Bread Breakfast Cookies. Who knew vegetables could be SO delicious?!

If you try this recipe, let me know! Leave a comment below and don’t forget to snap a pic and tag it #bakerbynature on Instagram! Seeing your kitchen creations makes my day. ♥

Sweet and chewy Zucchini Bread Breakfast Cookies. Who knew vegetables could be SO delicious?!

Sweet and chewy Zucchini Bread Breakfast Cookies. Who knew vegetables could be SO delicious?!
Print

Zucchini Bread Breakfast Cookies

Prep 10 mins

Cook 20 mins

Total 30 mins

Author bakerbynature

Zucchini Bread Breakfast Cookies are loaded with mini-chocolate chips and walnuts!

Ingredients

  • 4 tablespoons honey
  • 3 and 1/2 tablespoons coconut oil, melted
  • 2 large eggs, beaten
  • 1 teaspoon vanilla extract
  • 1/2 cup zucchini, coarsely grated and drained (see post for more on this)
  • 2 tablespoons unsweetened applesauce
  • 3/4 cup old fashioned oats
  • 1 and 1/2 cups instant oats
  • 1/3 cup walnuts, chopped
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/3 cup mini-chocolate chips, plus more for sprinkling (optional)
  • 1/4 teaspoon salt

Instructions

  1. Line a large baking sheet with parchment paper; set aside.
  2. In a large bowl combine the honey and melted coconut oil; whisk smooth. Add in eggs, one at a time, beating smooth after each addition. Whisk in vanilla, zucchini, and applesauce. All at once add in both oats, walnuts, cinnamon, nutmeg, mini-chocolate chips, and salt; gently fold the dry ingredients into the wet ingredients just until evenly combined. Cover the bowl and chill for 1 hour and 30 minutes.
  3. When you're ready to bake:
  4. Preheat oven to 325 (F). Scoop 3 tablespoon sized potions of the mixture into your palm and roll it into a large ball. Press the cookie down onto the prepared sheet and using your palm flatten the cookie down to 1/4 inch (the cookies do not spread at all while baking); repeat with all cookie dough. Bake for 18 minutes. Sprinkle a few mini-chocolate chips on the top of each cookie right when they come out of the oven, if desired. Allow cookies to cool completely on the baking sheet before serving.

Notes

Total time indicated above includes chill time.

Courses Breakfast

Cuisine Cookies

Nutrition Facts

Serving Size 1 cookie

Amount Per Serving

Calories 165

% Daily Value

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Sweet and chewy Zucchini Bread Breakfast Cookies. Who knew vegetables could be SO delicious?!

You might also enjoy:

Banana Bread Breakfast Cookies

Cookies that taste like banana bread AND are healthy enough for breakfast!

Zucchini Cheddar Scones

My favorite savory scone recipe loaded with sharp cheddar cheese and fresh zucchini! Who knew veggies could taste this good!?

Healthy Double Chocolate Banana Muffins

Healthy Double Chocolate Banana Muffins! Devilishly decadent and only 181 calories per serving.

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Filed Under: Chocolate, Cookies Tagged With: breakfast cookies, Healthy, oatmeal cookies, zucchini, zucchini bread

Reader Interactions

Comments

  1. Tonya says

    July 1, 2016 at 9:09 pm

    Hi!
    I noticed that your directions say to use coconut sugar but I don’t see coconut sugar in your ingredients ??
    How much coconut sugar should I use?
    Thanks!

    Reply
    • bakerbynature says

      July 1, 2016 at 9:26 pm

      Thank you for catching that typo, Tonya! There’s not coconut sugar in the recipe and I’ve updated it to reflect that 😉

      Reply
  2. Medeja says

    July 2, 2016 at 10:42 am

    Interesting cookies! Haven’t seen anything like this before!

    Reply
    • bakerbynature says

      July 13, 2016 at 12:55 pm

      Thank you, Medeja! They’re definitely unique and delicious 🙂

      Reply
  3. Leslie says

    July 6, 2016 at 9:50 pm

    These sound yummy for breakfast. It also sounds like one would keep me full until lunch time. I’ll be pinning these for later.

    Reply
    • bakerbynature says

      July 13, 2016 at 12:56 pm

      Thanks, Leslie! I hope you enjoy them 🙂

      Reply
  4. Miranda says

    July 7, 2016 at 5:43 pm

    I would have never thought to put zucchini in breakfast cookies but these look so tasty! I can’t wait to try them out!

    Reply
    • bakerbynature says

      July 13, 2016 at 12:55 pm

      Yay! Let me know how they turn out 🙂 Thanks, Miranda!

      Reply
  5. Susan says

    August 24, 2016 at 2:07 pm

    These look delicious…. I am a preschool teacher who loves to cook with the children. I can’t wait to bake these with them!

    Reply
  6. Lee says

    August 25, 2016 at 2:06 pm

    Can you freeze these?

    Reply
  7. Greta says

    September 7, 2018 at 12:17 am

    I made something like these last year. HAD to bake 40 min what say you.

    Reply

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Meet Ashley

Hey! I’m Ashley, a creative spirit with a major sweet tooth. Most days you can find me in my happy place: the kitchen. If I’m not there, I’m probably snapping photos of food, planning a party… or dreaming about my next trip to Paris (AKA my favorite place in the entire world). I’m a story teller, recipe developer, and photographer who firmly believes that a homemade life is a happy life. Learn More.

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