Zucchini Bread Breakfast Cookies
If you love the cozy flavors of zucchini bread but need something grab-and-go for busy mornings, these Zucchini Bread Breakfast Cookies are your new best friend. They bring together the moist, tender crumb of zucchini bread with the convenience of a cookie — perfect for breakfast, snack time, or even a light dessert. Made with wholesome ingredients like oats, walnuts, and a touch of cinnamon and nutmeg, these cookies are packed with flavor and texture without relying on refined sugars or flours. Plus, they’re super simple to whip up and keep well in the fridge or freezer, making mornings a breeze.
Why It Deserves a Spot
These Zucchini Bread Breakfast Cookies are a game-changer for anyone who wants a nutritious, satisfying start to the day without the fuss of traditional breakfasts. They combine the natural sweetness of honey and applesauce with the moisture and fiber from zucchini and oats, delivering energy that lasts. Unlike typical sugary pastries, these cookies are rich in good fats from coconut oil and walnuts, and they contain no artificial additives. They’re just the right balance of healthy and indulgent, making them an ideal choice for families, meal preppers, or anyone on the go.
Not only are they delicious, but they also sneak in some veggies early in the day — a win-win for picky eaters. Whether you enjoy them warm right out of the oven or cold as a quick snack, these cookies will keep you fueled and feeling good.
What’s in the Bowl
- 4 tablespoons honey – Adds natural sweetness without overpowering the flavors.
- 3 and 1/2 tablespoons coconut oil, melted – Provides healthy fats and a subtle tropical note.
- 2 large eggs, beaten – Binds everything together and adds protein.
- 1 teaspoon vanilla extract – Enhances the overall flavor and aroma.
- 1/2 cup zucchini, coarsely grated and drained – Adds moisture and nutrition; make sure to squeeze out excess water.
- 2 tablespoons unsweetened applesauce – Adds moisture and a bit of natural sweetness.
- 3/4 cup old fashioned oats – Adds chewiness and fiber.
- 1 and 1/2 cups instant oats – Keeps the texture soft and tender.
- 1/3 cup walnuts, chopped – Adds crunch and healthy fats.
- 3/4 teaspoon cinnamon – Brings warmth and depth of flavor.
- 1/4 teaspoon nutmeg – Adds a subtle spice note.
- 1/3 cup mini-chocolate chips, plus more for sprinkling (optional) – For a touch of melty sweetness.
- 1/4 teaspoon salt – Balances the sweetness and enhances flavors.
Essential Tools for Success
- Mixing bowls – For combining wet and dry ingredients separately before mixing.
- Box grater or food processor – To grate the zucchini quickly and evenly.
- Kitchen towel or cheesecloth – To drain the grated zucchini and remove excess moisture.
- Measuring spoons and cups – To ensure accurate ingredient amounts.
- Wooden spoon or spatula – For folding ingredients together gently.
- Baking sheet lined with parchment paper or silicone mat – Prevents sticking and promotes even baking.
- Cooling rack – Allows cookies to cool properly without becoming soggy.
Directions: Zucchini Bread Breakfast Cookies
Step 1: Prepare the Zucchini
Coarsely grate the zucchini using a box grater or food processor. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze firmly to remove as much liquid as possible. This step is crucial to prevent soggy cookies.
Step 2: Mix Wet Ingredients
In a large bowl, whisk together the honey, melted coconut oil, beaten eggs, vanilla extract, and applesauce until smooth and combined.
Step 3: Combine Dry Ingredients
In a separate bowl, mix the old fashioned oats, instant oats, chopped walnuts, cinnamon, nutmeg, salt, and mini chocolate chips (if using).
Step 4: Stir It All Together
Add the dry ingredients to the wet ingredients and fold gently with a spatula until just combined. Then fold in the drained zucchini, being careful not to overmix.
Step 5: Portion and Bake
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat. Using a spoon or cookie scoop, drop cookie dough onto the baking sheet, spacing them about 2 inches apart. Sprinkle a few extra mini chocolate chips on top if desired.
Step 6: Bake
Bake for 12-15 minutes or until the cookies are golden on the edges and set in the center. Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Better-for-You Options
- Swap mini chocolate chips for dried fruit like raisins or chopped dates for natural sweetness.
- Replace walnuts with pecans or almonds for a different nutty flavor and crunch.
- Use maple syrup instead of honey for a different sweetener profile.
- Try Gluten Free Zucchini Bread variations by substituting oats with gluten-free oats if needed.
- Omit chocolate chips entirely for a nutty, spiced cookie that pairs well with tea or coffee.
- Use unsweetened shredded coconut for added texture and flavor.
Flavor Logic
The combination of cinnamon and nutmeg brings classic warmth and cozy spice that echoes traditional zucchini bread. Honey and applesauce provide subtle sweetness and moisture without overwhelming the palate or adding refined sugars. Coconut oil contributes a hint of tropical richness that complements the earthiness of the zucchini and nuts. Walnuts offer crunch and a slightly bitter contrast that balances the sweet and soft elements. Finally, the mini chocolate chips (optional) melt into little pockets of indulgence, elevating the cookie experience without overpowering it.
Meal Prep & Storage Notes
These Zucchini Bread Breakfast Cookies store beautifully and make mornings effortless.
- Store cooled cookies in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate up to one week or freeze in a sealed container or zip-top bag for up to 3 months.
- To enjoy after freezing, thaw at room temperature or warm briefly in the microwave or oven.
- Perfect for packing in lunchboxes or as a quick breakfast paired with yogurt or fruit.
Your Questions, Answered
Can I use regular vegetable oil instead of coconut oil?
Yes, you can substitute coconut oil with vegetable oil or another neutral oil like canola or avocado oil. Keep in mind, coconut oil adds a slight flavor and richness that complements the other ingredients, but other oils will work fine for moisture and texture.
Do I have to peel the zucchini before grating?
No need to peel the zucchini. The skin contains nutrients and adds color to the cookies. Just make sure to grate it coarsely and drain well to avoid excess moisture.
Can I make these cookies vegan?
To make this recipe vegan, substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg, set for 5 minutes) and replace honey with maple syrup or agave nectar. The texture may be slightly different but still delicious.
Are these cookies suitable for freezing and reheating?
Absolutely! These cookies freeze well. Place them in an airtight container or freezer bag and freeze for up to 3 months. Reheat in the microwave for 15-20 seconds or in a warm oven to enjoy them fresh.
Our Most-Loved Recipes
- Gluten Free Zucchini Bread – A moist, tender bread perfect for those avoiding gluten but craving zucchini treats.
- Maple Pecan Zucchini Breakfast Cookies – Another delicious take on zucchini breakfast cookies with a rich maple and nutty flavor.
Final Thoughts
These Zucchini Bread Breakfast Cookies are an effortless way to enjoy the nostalgic flavors of zucchini bread in a portable, wholesome form. Whether you’re rushing out the door or looking for a satisfying snack, they deliver on taste, nutrition, and convenience. The combination of oats, nuts, warm spices, and just the right amount of sweetness makes them a comforting treat that feels indulgent without guilt. Plus, with simple swaps and variations, you can customize them to suit your dietary preferences. Give these cookies a try and see how they transform your mornings for the better.
Share on Pinterest
Zucchini Bread Breakfast Cookies
Ingredients
- 4 tablespoons honey Adds natural sweetness without overpowering the flavors.
- 3.5 tablespoons coconut oil melted, provides healthy fats and a subtle tropical note
- 2 large eggs beaten, binds everything together and adds protein
- 1 teaspoon vanilla extract Enhances the overall flavor and aroma
- 0.5 cup zucchini coarsely grated and drained, adds moisture and nutrition; make sure to squeeze out excess water
- 2 tablespoons unsweetened applesauce adds moisture and a bit of natural sweetness
- 0.75 cup old fashioned oats adds chewiness and fiber
- 1.5 cups instant oats keeps the texture soft and tender
- 0.33 cup walnuts chopped, adds crunch and healthy fats
- 0.75 teaspoon cinnamon brings warmth and depth of flavor
- 0.25 teaspoon nutmeg adds a subtle spice note
- 0.33 cup mini-chocolate chips plus more for sprinkling (optional), for a touch of melty sweetness
- 0.25 teaspoon salt balances the sweetness and enhances flavors
Instructions
- Coarsely grate the zucchini using a box grater or food processor. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze firmly to remove as much liquid as possible to prevent soggy cookies.
- In a large bowl, whisk together the honey, melted coconut oil, beaten eggs, vanilla extract, and applesauce until smooth and combined.
- In a separate bowl, mix the old fashioned oats, instant oats, chopped walnuts, cinnamon, nutmeg, salt, and mini chocolate chips (if using).
- Add the dry ingredients to the wet ingredients and fold gently with a spatula until just combined. Then fold in the drained zucchini, being careful not to overmix.
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat. Using a spoon or cookie scoop, drop cookie dough onto the baking sheet, spacing them about 2 inches apart. Sprinkle a few extra mini chocolate chips on top if desired.
- Bake for 12-15 minutes or until the cookies are golden on the edges and set in the center. Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Equipment
- Mixing Bowls
- Box grater or food processor
- Kitchen Towel or Cheesecloth
- Measuring Spoons and Cups
- Wooden spoon or spatula
- Baking sheet lined with parchment paper or silicone mat
- Cooling Rack
Notes
- Store cooled cookies in an airtight container at room temperature for up to 3 days or refrigerate up to one week.
- Freeze cookies in a sealed container or zip-top bag for up to 3 months; thaw before eating.
- Substitute chocolate chips with dried fruit or omit for a nutty, spiced cookie.
