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Stack of zucchini breakfast cookies with other cookies all around it.

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.

Yield: 18 cookies 1x
Prep: 15 minutesCook: 15 minutesTotal: 30 minutes


  • 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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Make It Now:

  1. Preheat oven to 325° F. Line a cookie sheet with parchment paper.
  2. Combine oats, salt, and cinnamon in a large bowl.
  3. Combine peanut butter, maple syrup/honey, mashed bananas, and zucchini in another bowl.
  4. Stir the wet ingredients into the dry ingredients. Stir in pecans and chocolate chips just until combined.
  5. 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.
  6. 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.


  • 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.)
© Author: Polly Conner
Cuisine: American Method: Baking