Zucchini Chocolate Chip Breakfast Cookies {Freezer Meal}

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.

Zucchini Chocolate Chip Breakfast Cookies

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.

healthy breakfast cookies

Looking for more easy and healthy breakfast ideas for the family? Check out 30+ Breakfast Recipes here.

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Zucchini Chocolate Chip Breakfast Cookies

Zucchini Chocolate Chip Breakfast Cookies

  • Author: Thriving Home
  • Yield: 18 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.


  • 2 1/4 cups oats (I chopped mine up a little in a food processor)
  • 3/4 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


  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.


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.

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  1. Shana says

    How would you store these if you don’t freeze them all? Room temperature or refrigerator? My daughter and I made these and they are terrific!!

    • Rachel says

      I either freeze them or store in the fridge. I’m glad you enjoyed them!

  2. Jessica says

    Would these work if I ground the oats into a flour-like consistency, you know, to avoid the texture of eating oatmeal?

    • Rachel says

      I think it would probably change the recipe too much, since the flour would be much denser than the oats.

  3. Jeri says

    Hi, I will be trying these out soon. I was wondering if you use quick oats or the traditional oats?

    • Rachel says

      You can do either!

  4. Sabrina says

    About how much, cup-wise, zucchini is used? My zucchini are probably very large ; )

    • Rachel says

      That’s a fair question, but it’s been a while since I have made these. I think it’s about 1 1/2 – 2 cups. But honestly, these are pretty hard to mess up if you have a little too much.

  5. Sara says

    Holy cow, we liked these! Thanks you! Definitely not traditional cookie texture, but good. My 6 year old ate 5 and was asking for more.

    • Rachel says

      Yessss! I love hearing success stories with healthy recipes, especially with kiddos!

  6. mindy says

    I’m curious, will this cookie work with anything other than banana? My kids can’t stand the taste of them no matter how minor it is.

  7. angeles says

    just bumped into your blog, i am loving it! how can I replace the nut butter. coconut oil? thanks

    • Rachel says

      I’m not sure what ingredient you’re wanting to avoid, but if it’s a nut allergy, then look into Sunbutter (made with all sunflower seeds). It’s delicious. I don’t think coconut oil would work as a replacement, sorry.