Zucchini Bread Breakfast Cookies

Whip up a batch of these Zucchini Bread Breakfast Cookies to tuck into lunch boxes or for a quick and healthy breakfast on the go. These cookies blend the delightful flavors of zucchini bread with the convenience of a cookie, making them perfect for busy mornings or a nutritious snack anytime. Enjoy the moist texture and subtle sweetness, all while sneaking in some veggies!

Why You’ll Love This Recipe

• Healthy Ingredients: Packed with oats and zucchini, these cookies provide fiber and nutrients without refined sugars.
• Quick to Prepare: In just 30 minutes, you can have a delicious batch ready to enjoy.
• Versatile Snack: Perfect for breakfast, snacks, or even dessert, these cookies fit any occasion.
• Kid-Friendly: A great way to get kids to eat their vegetables while satisfying their sweet tooth.
• Easy Storage: Store them in an airtight container for up to three days—ideal for meal prep!

Tools and Preparation

To make your baking experience smooth and enjoyable, gather a few essential tools. Having the right equipment will help you create perfect cookies every time.

Essential Tools and Equipment

• Mixing bowls
• Baking sheets
• Parchment paper
• Measuring cups and spoons
• Grater (for zucchini)
• Cooling rack

Importance of Each Tool

• Mixing bowls: Essential for combining dry and wet ingredients efficiently.
• Baking sheets: Provides an even surface for baking your cookies, ensuring uniform heat distribution.
• Parchment paper: Prevents cookies from sticking to the baking sheet, making cleanup a breeze.

Ingredients

To create these tasty Zucchini Bread Breakfast Cookies, gather the following ingredients:

Dry Ingredients

• 1 ½ cups quick oats
• ¾ cup old fashioned oats
• 1 cup oat flour (OR whole wheat flour OR ground grain of your choice)
• ¼ cup ground golden flax (OR chia seeds)
• ¼ cup chopped walnuts
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• ¼ teaspoon fine sea salt

Wet Ingredients

• ½ cup unsweetened applesauce
• ⅓ cup honey
• 4 tablespoons oil (OR melted butter OR melted coconut oil)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup shredded zucchini (excess moisture squeezed out)

How to Make Zucchini Bread Breakfast Cookies

Step 1: Preheat the Oven

Preheat your oven to 360°F. While it heats up, line two cookie sheets with parchment paper.

Step 2: Make Cookie Dough

In a large bowl, combine all dry ingredients. Mix well until fully combined. Next, add all wet ingredients on top. Stir everything together until a cookie dough forms.

Step 3: Shape Cookies

Scoop out dough using a 2-tablespoon measuring spoon. Place each scoop about 2 inches apart on the lined cookie sheets. Slightly flatten each scoop into rounds that are about ½ – ⅔ inches thick and 2 – 2½ inches in diameter. Remember that they will hold their shape during baking.

Step 4: Bake

Bake each batch for 12-14 minutes or until lightly golden. Allow cookies to cool on the sheets for 5 minutes before transferring them to a cooling rack. Store your delicious Zucchini Bread Breakfast Cookies in an airtight container for up to 3 days. Enjoy!

How to Serve Zucchini Bread Breakfast Cookies

Zucchini Bread Breakfast Cookies are versatile and can be enjoyed in various ways. Here are some serving suggestions to enhance your breakfast or snack time experience.

With Fresh Fruits

• Pair these cookies with a side of fresh fruits like berries, bananas, or apple slices for a refreshing and nutritious complement.

With Yogurt

• Serve the cookies alongside a bowl of yogurt—Greek or plant-based—for added creaminess and protein. You can even drizzle honey on top for extra sweetness.

As a Snack on the Go

• These cookies make an excellent quick snack. Just grab a couple as you head out the door for an easy, healthy option.

Crumbled Over Oatmeal

• For a delicious twist, crumble the cookies over a bowl of oatmeal. This adds texture and flavor, making your morning bowl even more delightful.

Paired with Nut Butter

• Spread your favorite nut butter (like almond or peanut) on top of the cookies for an extra dose of healthy fats and protein.

How to Perfect Zucchini Bread Breakfast Cookies

To ensure your Zucchini Bread Breakfast Cookies turn out perfectly every time, consider these tips.

• Use ripe zucchini: Choose fresh, ripe zucchini for maximum moisture and flavor in your cookies.
• Squeeze excess moisture: Be sure to squeeze out the excess water from the shredded zucchini; too much moisture can make the cookies soggy.
• Mix dry ingredients first: Combining all dry ingredients before adding wet ones helps ensure an even texture throughout.
• Don’t overbake: Keep an eye on your cookies while baking; remove them when they are lightly golden to prevent dryness.
• Cool properly: Allow cooling on a wire rack to avoid steaming at the bottom, which can lead to a mushy texture.
• Store correctly: To maintain freshness, store cookies in an airtight container at room temperature or refrigerate for longer shelf life.

Best Side Dishes for Zucchini Bread Breakfast Cookies

These Zucchini Bread Breakfast Cookies pair well with many side dishes that enhance their taste and nutrition. Here are some great options:

1. Smoothie Bowl: A vibrant smoothie bowl topped with granola and seeds makes for a colorful breakfast option that complements the flavors of the cookies.
2. Fruit Salad: A light fruit salad filled with seasonal fruits provides a refreshing contrast to the dense texture of the cookies.
3. Chia Pudding: Creamy chia pudding adds healthy omega-3s and pairs nicely with the sweetness of the cookies.
4. Veggie Sticks and Hummus: Crunchy vegetable sticks served with hummus offer a savory balance alongside your sweet treat.
5. Nut Mix: A handful of mixed nuts adds crunch and healthy fats, enhancing the overall nutritional content of your meal.
6. Cottage Cheese: A serving of cottage cheese brings additional protein to your breakfast or snack, making it more satisfying.

Common Mistakes to Avoid

Making Zucchini Bread Breakfast Cookies can be simple, but small errors can lead to disappointing results. Here are common mistakes to avoid.

• Using too much liquid: Adding excess moisture can result in soggy cookies. Measure your shredded zucchini after squeezing out the moisture for the best texture.
• Not mixing properly: Inadequate mixing can lead to unevenly distributed ingredients. Ensure that all dry and wet ingredients are mixed thoroughly before shaping your cookies.
• Skipping the cooling time: Allowing cookies to cool on the baking sheet is crucial. This step helps them firm up; skipping it may cause them to break apart when transferring.
• Baking at the wrong temperature: Each oven is different. Make sure to preheat your oven accurately; an incorrect temperature can affect texture and doneness.
• Ignoring storage methods: Improper storage can lead to stale cookies quickly. Store them in an airtight container for maximum freshness.

Storage & Reheating Instructions

Refrigerator Storage

• Store Zucchini Bread Breakfast Cookies in an airtight container for up to 3 days.
• Keep them away from direct sunlight or heat sources.

Freezing Zucchini Bread Breakfast Cookies

• Freeze cookies in a single layer on a baking sheet before transferring them to a freezer-safe bag or container.
• They can be stored for up to 3 months.

Reheating Zucchini Bread Breakfast Cookies

• Oven: Preheat the oven to 350°F and warm the cookies for about 5-7 minutes until heated through.
• Microwave: Heat individual cookies on a microwave-safe plate for 15-20 seconds or until warm.
• Stovetop: Place the cookie in a skillet over low heat for a few minutes, flipping once.

Frequently Asked Questions

Here are some common questions about making Zucchini Bread Breakfast Cookies.

Can I use other types of flour?

Yes, you can substitute oat flour with whole wheat flour or any ground grain of your choice while maintaining similar textures.

How do I store Zucchini Bread Breakfast Cookies?

Store them in an airtight container in the fridge for up to three days or freeze for longer shelf life.

Can I customize my Zucchini Bread Breakfast Cookies?

Absolutely! You can add nuts, seeds, or dried fruits according to your taste preferences.

What is the benefit of using flaxseed?

Flaxseed acts as a binding agent and adds healthy omega-3 fatty acids, making these cookies nutritious and delicious!

Final Thoughts

These Zucchini Bread Breakfast Cookies offer a delightful and healthy option for breakfast or snacks. Their versatility allows you to customize flavors and ingredients based on what you have on hand. Try making this easy recipe today and enjoy delicious, wholesome cookies that everyone will love!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Zucchini Bread Breakfast Cookies

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• Author: Saphira
• Total Time: 24 minutes
• Yield: Approximately 12 cookies 1x

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Description

Enjoy a wholesome start to your morning with Zucchini Bread Breakfast Cookies. These delightful treats combine the comforting flavors of zucchini bread with the convenience of cookies, making them an ideal option for breakfast or as a nutritious snack throughout the day. Packed with oats and shredded zucchini, these cookies are not only delicious but also provide essential nutrients and fiber. With a moist texture and subtle sweetness, they are sure to please both kids and adults alike. Perfect for busy mornings or lunch boxes, you can whip up a batch in just 30 minutes!

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Ingredients

Scale 1x2x3x

• 1 ½ cups quick oats
• ¾ cup old-fashioned oats
• 1 cup oat flour (or whole wheat flour)
• ¼ cup ground golden flax (OR chia seeds)
• ¼ cup chopped walnuts
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• ¼ teaspoon fine sea salt
• ½ cup unsweetened applesauce
• ⅓ cup honey
• 4 tablespoons oil (OR melted coconut oil)
• 2 large eggs
• 1 cup shredded zucchini (excess moisture squeezed out)

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Instructions

1. Preheat your oven to 360°F and line two baking sheets with parchment paper.
2. In a large bowl, mix all dry ingredients: quick oats, old-fashioned oats, oat flour, ground flax, chopped walnuts, cinnamon, baking powder, and salt.
3. Add wet ingredients: applesauce, honey, oil, eggs, vanilla extract, and shredded zucchini. Stir until well combined.
4. Scoop out dough using a 2-tablespoon measure and place on lined sheets about 2 inches apart. Flatten slightly into rounds.
5. Bake for 12-14 minutes until lightly golden. Cool on sheets for 5 minutes before transferring to a cooling rack.

• Prep Time: 10 minutes
• Cook Time: 14 minutes
• Category: Snack
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 130
• Sugar: 5g
• Sodium: 50mg
• Fat: 5g
• Saturated Fat: 0.5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 20mg