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Zucchini Chocolate Chip Breakfast Cookies

Updated: 4/22/22
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Chocolate Chip Zucchini Breakfast Cookies

I love this easy healthy breakfast idea: Chocolate Chip Zucchini Breakfast Cookies. These healthy make ahead breakfast cookies are great fresh or also as a freezer meal. 

Zucchini for breakfast!? Yep. And bananas, oats, and nut butter, too. All in one transportable, super nutritious, tasty COOKIE.

Close up of zucchini breakfast 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.

Other zucchini treats my kids love include Whole Wheat Chocolate Chip Zucchini Bread, Zucchini Flaxseed Muffins, and Double Chocolate Zucchini Waffles

Chocolate Chip zucchini breakfast cookie on a sheet pan

If the zucchini scares you off, though, simply leave it out or try our traditional breakfast cookie recipe. But, I really think your people might go for it if you give it a try.

Batch of zucchini breakfast cookies on a pan

Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!

Zucchini Chocolate Chip Breakfast Cookies

Imagine zucchini for breakfast. My kids fight over these delicious, healthy whole grain cookies! Bake a double batch and you’ll have a fantastic treat to pull out of the freezer.

Yield: 18 cookies 1x
Prep: 10 minutesCook: 15 minutesTotal: 25 minutes
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Ingredients

  • 2 1/4 cups oats (for gluten-free, be sure to be GF Oats)
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup nut butter (I used half peanut and half almond butter)
  • 1/4 cup real maple syrup or honey
  • 2 large bananas, mashed
  • 1 small or 1/2 large zucchini, finely shredded
  • 1/4 cup pecans, chopped
  • 1/3 cup chocolate chips (Dairy-Free option: use DF chocolate chips, like Enjoy Life)

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Instructions

  1. Preheat oven to 325 degrees F.
  2. Combine oats, salt, and cinnamon in a large bowl.
  3. Combine nut butter, maple syrup/honey, bananas, and zucchini in another bowl.
  4. Stir the wet ingredients into the dry ingredients. Add pecans and chocolate chips and mix just under combined.
  5. 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.
  6. Bake for 15 minutes. Cool on a wire rack.

Notes/Tips

Freezer Meal Instructions: To Freeze: Once cookies are completely cool, store in a freezer ziptop bag or other freezer container. To Prepare: To thaw, let sit out for a few minutes on the counter or microwave the cookies in 10 second increments until defrosted.

© Author: Thriving Home
Cuisine: American Method: Baking

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If you liked this recipe, you might like these 10 other recipes that use up ripe bananas. You’ll never throw away brown bananas again!

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Polly Conner

Polly Conner

As co-founder of Thriving Home, Polly’s passionate about helping busy parents get dinner on the table. With a house full of kids, dogs, and (usually) a DIY project in the works, she knows firsthand how every minute (and every dollar) counts. As a business owner, she enjoys wearing multiple hats and serves best as a project manager for Thriving Home.

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  1. AvatarHeather Lundholm says

    Posted on 6/24/20 at 8:27 pm

    How do you know when they are done?

    Reply
    • Polly ConnerPolly Conner says

      Posted on 6/29/20 at 10:26 am

      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.

      Reply

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