Dreamy Zucchini Breakfast Cookies
If you’ve ever found yourself staring at an overabundance of zucchini and wondering what to do with it—this recipe is your answer. Dreamy Zucchini Breakfast Cookies are the perfect way to sneak veggies into your morning while still enjoying a soft, sweet, and satisfying bite. They’re a cross between a cozy muffin and a chewy cookie—packed with oats, cinnamon, and a touch of natural sweetness.
These cookies are a great make-ahead option for busy mornings, school lunchboxes, or that mid-afternoon slump. And guess what? They’re naturally gluten-free, dairy-free, and refined sugar-free too. Basically, they’re breakfast heroes in cookie form.
Why You’ll Love These Zucchini Breakfast Cookies
Packed with hidden veggies (hello, zucchini!)
Gently sweetened with maple syrup or mashed banana
Soft, chewy texture with warm cinnamon flavor
Meal-prep friendly and freezer safe
Perfect for kids and picky eaters
Totally dairy-free & gluten-free (if using GF oats)
Zucchini is a summer garden superstar, and it’s the secret ingredient here. It adds incredible moisture and softness without making the cookies taste like vegetables. Plus, it brings a boost of fiber, vitamins, and minerals to your breakfast plate.
Ingredients You’ll Need
1 cup finely grated zucchini (excess moisture squeezed out)
1 ½ cups rolled oats
½ cup almond flour
1 ripe banana, mashed (or ¼ cup unsweetened applesauce)
¼ cup maple syrup or honey
¼ cup nut butter (peanut, almond, or sunflower)
1 tsp vanilla extract
1 tsp cinnamon
½ tsp baking soda
¼ tsp salt
Optional: ¼ cup raisins, mini chocolate chips, or chopped nuts
How to Make Dreamy Zucchini Breakfast Cookies
1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Grate the zucchini and squeeze out as much moisture as possible using a clean towel or paper towels.
3. Mix the wet ingredients: In a large bowl, combine mashed banana, maple syrup, nut butter, and vanilla. Stir until smooth.
4. Add dry ingredients: Mix in oats, almond flour, cinnamon, baking soda, and salt. Fold in the grated zucchini and any optional mix-ins.
5. Shape the cookies: Scoop about 2 tablespoons of dough per cookie and flatten slightly on the baking sheet.
6. Bake for 12–14 minutes, or until cookies are golden around the edges and set in the middle.
7. Cool on a wire rack and enjoy!
Storage Tips
These cookies keep well in an airtight container at room temperature for 2–3 days or in the refrigerator for up to a week. For longer storage, freeze them for up to 2 months. Just thaw overnight or pop in the microwave for 10–15 seconds.
Customize Your Cookies
The beauty of these breakfast cookies is how easily you can switch them up:
Add a scoop of protein powder for a workout-friendly snack
Use coconut flakes or dried fruit for extra texture
Swap almond flour with oat flour or whole wheat flour, if not GF
Drizzle with a little nut butter glaze for an extra dreamy finish
Final Thoughts
Who knew breakfast could be this soft, sweet, and secretly full of vegetables? These Dreamy Zucchini Breakfast Cookies are the kind of recipe that makes mornings easier—and a little tastier. They’re a family-friendly way to enjoy a healthier treat, and they’re so delicious, you’ll forget there’s a veggie inside.
Try them out and let me know how you customize yours! And if you have extra zucchini lying around—this is your sign to make cookies.
Dreamy Zucchini Breakfast Cookies
Ingredients
- 1 cup rolled oats
- ¾ cup whole wheat flour or oat flour
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp salt
- ½ cup grated zucchini squeeze out excess moisture
- ¼ cup maple syrup or agave
- ¼ cup nut butter almond or peanut
- ¼ cup unsweetened applesauce
- 1 tsp vanilla extract
- ¼ cup raisins or vegan chocolate chips optional
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, combine oats, flour, baking soda, cinnamon, and salt.
- In a separate bowl, mix zucchini, maple syrup, nut butter, applesauce, and vanilla.
- Add the wet mixture into the dry ingredients and stir until just combined.
- Fold in raisins or chocolate chips, if using.
- Scoop dough onto the baking sheet and flatten slightly with your fingers.
- Bake for 12–14 minutes or until golden and firm.
- Cool completely before storing in an airtight container.
