If you’re craving a healthy, wholesome, and kid-friendly way to start your morning, these Zucchini Bread Breakfast Cookies are the perfect solution. Inspired by the beloved recipe from Savory Nothings, these cookies combine the cozy flavors of zucchini bread with the grab-and-go convenience of a breakfast cookie.

They’re soft, mildly sweet, and packed with nourishing ingredients like zucchini, oats, applesauce, and honey. Whether you’re prepping lunchboxes, stocking your freezer, or just need a nutritious snack between Zoom calls, these cookies deliver flavor and function in every bite.

Why Add Zucchini to Your Breakfast?

Zucchini might not be the first ingredient you think of when it comes to cookies, but it brings moisture, fiber, and a subtle sweetness that enhances baked goods beautifully. Plus, it’s rich in vitamins A and C, potassium, and antioxidants. Check out the nutritional benefits of zucchini to see why it’s a smart and sneaky way to boost your breakfast nutrition.

Grating and squeezing zucchini is key—removing excess moisture ensures your cookies don’t turn out soggy. Use a box grater or food processor and gently press the zucchini in a clean kitchen towel to get the job done.

Ingredients You’ll Need

These breakfast cookies are built on real food ingredients. Here’s what goes into them:

Old-fashioned oats
Quick oats
Oat flour (or whole wheat flour)
Shredded zucchini (moisture squeezed out)
Unsweetened applesauce
Honey (or maple syrup)
Ground flaxseed (or chia seeds)
Chopped walnuts (optional)
Eggs
Vanilla extract
Cinnamon, baking powder, and salt

Don’t have oat flour? You can easily make your own oat flour at home by blending rolled oats in a food processor or high-speed blender until fine.

Optional Add-ins

Want to jazz up your cookies? Consider tossing in:

Mini chocolate chips
Dried cranberries or raisins
Grated carrots or apples (add a bit more oil if using carrots)
Pumpkin pie spice for a fall twist

Step-by-Step Instructions

These cookies are incredibly easy to make—even your toddler can help!

Prep the oven
Preheat to 360°F (182°C). Line two cookie sheets with silicone baking mats or parchment paper.
Shred and squeeze zucchini
Grate the zucchini, squeeze out excess moisture, and measure after squeezing.
Mix the dough
- In a large bowl, combine dry ingredients.
- Add wet ingredients and stir until a cookie dough forms.
Shape the cookies
- Use a cookie scoop or spoon to form 2-tablespoon-sized balls.
- Flatten slightly into discs about ½ inch thick.
Bake
- Bake for 12–14 minutes until the tops look set and dry.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.

What to Expect: Taste & Texture

These cookies are soft and tender—not crunchy. Think of them as the perfect hybrid between a soft oatmeal cookie and a muffin top. They’re lightly sweetened, so they won’t spike your blood sugar early in the day, making them ideal for both adults and kids.

Smart Storage Tips

Make a big batch—these cookies store and freeze beautifully!

On the counter: Store in an airtight container for up to 3 days.
In the freezer: Place in a freezer-safe container or bag, label, and store for up to 3 months. For best results, freeze cookies for later without losing texture.

Variations to Try

Change things up with these creative twists:

Use grated apple instead of zucchini
Add protein powder for an energy boost
Use almond flour (if not nut-free) for a richer texture
Make it vegan with flax eggs and maple syrup

Serving Suggestions

These cookies are perfect for:

Pairing with a bowl of Greek yogurt and fresh berries
Packing in school lunchboxes
A quick pre-workout snack
Crumbling over baked oatmeal or smoothie bowls

Tools to Make It Easier

Box grater – For quick shredding of zucchini or apples
Cookie scoop – Ensures uniform size and less mess
Silicone baking mats – No sticking and easy cleanup

FAQs: Everything You Want to Know

Can I use almond flour instead of oat flour?
Yes, but the texture will be softer and possibly more crumbly. Adjust the moisture by reducing liquid slightly.

Are these cookies gluten-free?
They can be! Just make sure to use certified gluten-free oats and avoid whole wheat flour.

Can I make them without eggs?
Absolutely—use flax eggs (1 tbsp ground flax + 2.5 tbsp water per egg) or chia eggs.

What if I don’t squeeze the zucchini enough?
Your cookies may end up too wet and soggy. Always squeeze and measure after.

Can I freeze the cookies after baking?
Yes, they freeze well for up to 3 months. Thaw at room temperature or microwave for 10–15 seconds.