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Homemade Maple-Pecan Zucchini Breakfast Cookies recipe photo
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Maple-Pecan Zucchini Breakfast Cookies

These Maple-Pecan Zucchini Breakfast Cookies are a wholesome, delicious grab-and-go breakfast packed with natural sweetness, crunchy pecans, and moist zucchini.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Breakfast, Snack
Keyword: Easy, Gluten-Free, Healthy, Quick, Vegan
Servings: 12 servings

Ingredients

  • 1 1/2 cups grated zucchini about 1 medium zucchini
  • 1/2 cup pure maple syrup
  • 1/4 cup coconut oil melted
  • 1 teaspoon vanilla extract
  • 1 cup almond flour
  • 1/2 cup rolled oats
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup chopped pecans
  • 1/4 cup dark chocolate chips or carob chips optional

Instructions

Prepare Your Zucchini

  • Wash a medium zucchini and grate it finely using a box grater or food processor. Lightly squeeze the grated zucchini with your hands or a clean towel to remove excess moisture.

Mix the Wet Ingredients

  • In a large mixing bowl, combine the maple syrup, melted coconut oil, and vanilla extract. Whisk until fully incorporated and smooth.

Combine Dry Ingredients

  • In a separate bowl, mix together the almond flour, rolled oats, baking soda, baking powder, salt, and ground cinnamon.

Bring It All Together

  • Add the grated zucchini and chopped pecans to the wet ingredients, stirring gently. Gradually fold in the dry ingredients until just combined. Fold in chocolate or carob chips if using.

Shape and Bake

  • Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Drop tablespoon-sized mounds of dough onto the sheet, spacing 2 inches apart. Lightly flatten each mound.
  • Bake for 12-15 minutes, until edges are golden and centers are set but soft. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Equipment

  • Box grater or food processor
  • Large Mixing Bowl
  • Separate Mixing Bowl
  • Whisk
  • Baking Sheet
  • Parchment Paper
  • Spoon or Cookie Scoop
  • Wire Rack

Notes

  • Use fresh zucchini and squeeze out excess moisture to avoid soggy cookies.
  • Toast pecans lightly for a nuttier flavor before adding to dough.
  • Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.