Zucchini Breakfast Cookies
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Our Zucchini Breakfast Cookies pack in some major nutrition but taste like a no-bake cookie. They are an easy, make-ahead breakfast that tastes best after a being refrigerated or a few minutes out of the freezer.
About This Recipe
Zucchini for breakfast!? Yep. And bananas, oats, and nut butter, too. All in one transportable, super nutritious, tasty COOKIE.
My kids fight over these things, friends. In fact, I usually double this recipe and freeze more for future breakfasts, snacks, and even lunch box treats.
Ingredients
Here are the ingredients you will need:
Ingredient Notes:
- Bananas – Make sure it’s ripe. Check out our post on 10+ Ways to Use Overripe Bananas.
- Zucchini – If your kids will get thrown off by the green, you can peel the zucchini or pop it in a food processor.
- Peanut Butter – I tested this with half almond butter and half peanut butter but found that the almond butter flavor was was a bit too overpowering.
- Mini chocolate chips – You can use regular chocolate chips or even dark chocolate chips.
Step-by-Step Instructions
Mix Ingredients
Combine oats, salt, and cinnamon in a large bowl. In another bowl, combine nut butter, maple syrup/honey, bananas, and zucchini in another bowl.
Combine All Ingredients
Stir the wet ingredients into the dry ingredients. Add pecans (optional) and chocolate chips and mix just until combined.
Scoop the Cookies and Bake
Using a medium-sized cookie scoop or large spoon, scoop out cookies (about 2 tablespoons each) onto a parchment-lined cookie sheet. Press them down a little to flatten them, since they won’t during baking. Bake for 15 minutes. Cool on a wire rack.
Can You Freeze Zucchini Breakfast Cookies?
YES! These make a great breakfast freezer meal. In fact, I always double the recipe so I can have lots to put in the freezer.
Freeze For Later: Store in airtight container or freezer bag and freeze.
Prepare From Frozen: Thaw in the fridge, on the counter, or using the defrost setting on the microwave.
FAQs
I like them best chilled! But, they can be stored either way. I find that baked goods with things like zucchini, pumpkin, etc. last 2-3 days at room temp and 5-7 days in the fridge. They are quick to thaw out of the freezer if you don’t think you will get them all eaten in 5-7 days.
If your bananas aren’t fully ripe, I’d recommend adding another tablespoon of maple syrup.
More Zucchini Treats to Try
Other zucchini treats my kids love include Chocolate Chip Zucchini Bread, Zucchini Flaxseed Muffins, and Chocolate Zucchini Waffles.
If the zucchini scares you off, though, simply leave it out or try Banana Breakfast Cookies. But, I really think your people might go for it if you give it a try.
Make 6 Grab-and-Go Breakfasts in 1 Hour!
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Zucchini Breakfast Cookies
We love having healthy, gluten-free Zucchini Cookies for breakfast. My kids fight over these delicious, whole grain cookies! Bake a double batch and you’ll have a fantastic treat to pull out of the freezer.
Ingredients
- 2 1/4 cups rolled oats
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup smooth peanut butter
- 1/4 cup real maple syrup or honey
- 2 large ripe bananas, mashed
- 1 small or 1/2 large zucchini, finely shredded (about 1 cup after squeezing out some liquid)
- 1/4 cup chopped pecans (optional)
- 1/3 cup mini chocolate chips
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Instructions
Make It Now:
- Preheat oven to 325° F. Line a cookie sheet with parchment paper.
- Combine oats, salt, and cinnamon in a large bowl.
- Combine peanut butter, maple syrup/honey, mashed bananas, and zucchini in another bowl.
- Stir the wet ingredients into the dry ingredients. Stir in pecans and chocolate chips just until combined.
- Using a medium-sized cookie scoop or large spoon, scoop out cookies (about 2 tablespoons each) onto the cookie sheet. Press them down a little to flatten them, since they won’t during baking.
- Bake for 15 minutes. Cool on a wire rack.
Freeze For Later: Make sure the cookies are completely cooled. Then, freeze in airtight container or freezer bag, squeezing out as much air as possible.
Prepare From Frozen: Thaw in the fridge, on the counter, or using the defrost setting on the microwave.
Notes/Tips
- If bananas aren’t ripe and sweet, add a bit more maple syrup/honey in.
- I tested these with half almond butter/half peanut butter but found the almond butter taste to be overpowering. I’d recommend sticking with peanut butter.
- You can use quick oats if you don’t have rolled oats, however, the cookies may be a little denser.
- Dairy-Free Version: Use dairy-free chocolate chips like Enjoy Life brand.
- Gluten-Free Version: While these cookies are naturally GF, you’ll need to purchase certified gluten-free oats if you have an allergy. (Oats are usually processed in a factory where there is gluten.)
I loved these and couldn’t stop eating them 😃 but my kids don’t love banana- do you think I could replace it with pumpkin?
Hey Heather. Glad you liked them! Since the banana adds sugar, I’d probably try applesauce instead of pumpkin as a substitute.
I love these cookies. We made a double batch and froze them. Then the kids got out what they wanted the night before and breakfast was good to go! Thank you for creating healthy meals and snacks. I have both of your books!
Hi Karyn. We are so glad you are a part of our Thriving Home community. Thank you for taking the time to leave a review.
I wanted to make this recipe so my son could get a tiny bit more veggies in. This was awesome because I could do that, and keep it dairy free for him (allergies). It’s SO good! I’m trying not to eat them all myself!
Hi Laura. Thank you for taking time to leave a review and let others know how yummy these are when made dairy-free. We love sneaking veggies into food around here!
Should these be stored at room temp or refrigerated?
Hi Jamie. They can be stored either way but will last longer in the fridge. I find that baked goods with things like zucchini, pumpkin, etc. last 2-3 days at room temp and 5-7 days in the fridge. They are quick to thaw out of the freezer if you don’t think you will get them all eaten in 5-7 days.
These cookies are so good
Glad you like them Melinda! Thank you for leaving a review.
Do you know how many cups of zucchini are required per batch? There’s a lot of variation in zucchini sizes and I have a giant one I’m trying to use up
Great question. I just updated the recipe, but it should be about 1 cup (after squeezing out some liquid).
How do you know when they are done?
I would just bake them for 15 minutes. They are pretty soft to the touch when done so it’s hard to tell by sight.