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. This recipe is made with 100% whole grains, naturally sweetened and gluten free

Zucchini Bread Breakfast Cookies

Raise your hand if you’re always looking for easy and healthy snack options for the kids… That don’t come out of a package.

I thought I had hit the jackpot when I found out about energy bites (you know, the little balls made from fried fruit and nuts), but turns out my kids don’t tolerate them well. But these Zucchini Bread Breakfast Cookies? They are really saving my butt this summer, with two always-hungry wild childs to feed.


Fellow moms in the thick of the early years: I know every little step can feel like an overwhelming mountain. But yes, you have to squeeze the excess water out of the shredded zucchini, or you’ll end up with soggy cookies.

You COULD squeeze the zucchini in a clean tea towel. But these days I use some paper towels. They’ll fall apart a little, but I’ve never experienced the zucchini sticking to it.

How I serve these:
My kids love these Zucchini Oatmeal Breakfast Cookies for a quick breakfast with a glass of milk on the side before they go run over the flowers n the backyard, ahem.

But they also love eating them by themselves as a healthy afternoon snack. And I definitely eat a few, too!


  • 1 1/2 cups quick oats
  • 3/4 cup old fashioned oats
  • 1 cup oat flour OR ground grain of your choice
  • 1/4 cup ground golden flax OR chia seeds
  • 2 teaspoons cinnamon
  • 1 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 1/2 cup unsweetened applesauce
  • 1/3 cup honey
  • 4 tablespoons melted coconut oil OR butter
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup shredded zucchini (excess moisture squeezed out)
  • 1/4 cup chopped walnuts


  • Prep: Preheat the oven to 360°Line two baking sheets.
  • Make Cookies: Place all ingredients in a large bowl and mix until well combined. Scoop the cookies with a cookie scoop or tablespoon, placing about 2 tablespoons of cookie dough per cookie. Slightly flatten and shape the cookies (they will not change during baking).
  • Bake: Bake the cookies for 12-14 minutes, or until lightly golden. Cool on a rack, then store in an airtight contianer for up to 3 days.


  1. if you don’t have any oat flour and don’t want to bother with making your own, you can use regular whole wheat flour instead
  2. instead of the zucchini, you can use grated apple or carrot. Add 1 extra tablespoon of oil if using carrots.
  3. try adding mini chocolate chips in place of the nuts for an extra treat!

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