Need a great way to make a quick and inexpensive breakfast on the go for your family? They will love these Healthy Zucchini Breakfast Cookies so much that they won’t even know that the zucchini is in them!
Healthy Zucchini Breakfast Cookies
It’s that time of year when all things are zucchini! At least for those of you that have a good garden or good neighbors. If you follow my newsletter, you know that my already sad little garden has drowned so it doesn’t look like I’ll be picking any of my own zucchini this year, but I have been fortunate to find some that have either been given to us or is relatively inexpensive.
Our family loves zucchini and using it in many ways. Some of the recipes for zucchini that I’ve posted in the past here are:
- Zucchini Cakes
- Chocolate Chip Zucchini Cookie Bars
- Recipe for Zucchini Brownies
- Blueberry Zucchini Bread
Honestly…this recipe is a little bit more of a hidden zucchini recipe as it’s hard to detect the veggies that lie within. It’s perfect for kids that tend to be a little picky about their foods. All they will know is that they are getting cookies for breakfast! I’ve posted a few other hidden zucchini/squash recipes as well if you want to check them out. They both call for yellow squash but work perfectly with both squash and zucchini. These Yellow Squash Chocolate Doughnuts are amazing and these Yellow Squash Cheddar Biscuits are a tasty side dish.
Enough chit chat…food blog posts that talk WAY too much before the recipe drive me crazy so I’m going to get straight to the recipe!
Healthy Zucchini Breakfast Cookies
- 2 cups Quick Cooking Oats Can be gluten free
- 1 cup All Purpose Flour Can be All Purpose Gluten Free Flour
- 1 teaspoon Baking Soda
- 1 teaspoon baking powder
- 1 mashed banana Use a ripe or a thawed frozen banana for best flavor.
- 1/4 cup coconut oil, melted
- 1 large egg
- 1/4 cup Seed or Nut Butter We use Sunbutter, but any nut or plain peanut butter will do.
- 1/2 teaspoon vanilla extract
- 1 medium Zucchini, shredded About 1 to 1 1/2 cups of shredded zucchini.
- 1/2 cup Raisins
- 1/3 cup Honey
Combine all ingredients together in a large bowl.
Mix well until all dry ingredients are incorporated.
Use a muffin scoop to scoop the batter onto a greased or lined cookie sheet.
Press the cookies down with your hand to make a flattened rounded shape, this will help them bake better.
Bake at 350 degrees F for about 15 minutes or until the middles of the cookies are no longer gooey. The outsides should just be browned around the edges.
This recipe will make 18 Zucchini Breakfast Cookies. If your family can’t eat that much at once, you can always freeze some of them for later. These make a great breakfast on the go so you might even want to make a double batch to have on hand for those busy days!
A note on the Sunbutter… If you choose to use Sunflower Seed Butter in this recipe as we do, do not be alarmed when the cookies turn green after a few days. This is totally normal as the sunflower seeds oxidize. It does not affect the flavor or how good the cookies are. If you are concerned that your kids won’t eat a slightly green cookie, only make as many as they can enjoy in a couple of days, or freeze what they cannot eat right away.
A note on the Zucchini… If you really want the zucchini to be as hidden as possible in this recipe for picky eaters, make sure you peel it before you grate it into this recipe so very little green remains.
Gluten Free Breakfast Cookies
If you use gluten free oats and gluten free flour, this recipe will be gluten free. We’ve tested it this way and it works wonderfully!
Vegan Breakfast Cookies
You can replace the egg in this recipe with an extra banana and you could replace the honey in the recipe with maple syrup.
If you came to this page hoping for a dessert type of cookie, you will want to head over to my Zucchini Cookie Recipe instead. Those are perfect for a sweet treat!
Do you think the pickiest eaters in your family will enjoy these Healthy Zucchini Breakfast Cookies?