These zucchini breakfast cookies have the exact flavors of zucchini bread…in a fun, portable, COOKIE form!! These cookies are definitely 100% appropriate for breakfast. They are filled with whole grain-oats, heart-healthy nut butter and nuts, plant-based protein, and VEGETABLES. These zucchini breakfast cookies make a great meal-prep option to make over the weekend to have on hand for easy, grab-and-go healthy breakfasts and snacks during the week. I can’t wait for you to try them! ?
After sharing two new savory zucchini recipes with you (have you tried these delicious pizza stuffed zucchini and this taco stuffed zucchini/summer squash, I am excited to finally share a sweet zucchini baked good with you!
Prior to this year, the sweet zucchini recipes outnumbered the savory. Here’s a little mini round-up of the zucchini recipes on the blog:
Double chocolate chip zucchini bread
Chocolate chip zucchini oatmeal muffins –a classic! One of our favorite zucchini recipes
Zucchini bread overnight oats-a FULL serving of veggies per serving for breakfast!
And the only savory zucchini recipe prior to this season was these zucchini fritters (I just recently made these again and OMG. Seriously, these are SO yummy).
All that to say, I thought we needed to have some recipes that featured savory zucchini recipes in a main dish/entrée! I’ve seriously made these pizza stuffed zucchini more than I can count.
Here’s what you’ll need to make these zucchini breakfast cookies:
Ingredients and Substitution Ideas
Oats
I like using quick oats in my breakfast cookie recipes, but you could try using old-fashioned/rolled oats. They might not stick together quite as well though! I’ve also made my own version of quick oats before by simply blending whole oats in my blender or food processor (here’s what I own!) a couple times!
Protein Powder
My go-to protein powders for baking are either Orgain (use code “AUDRA” at checkout for 30% off your first order!) or Vega Sport. For this zucchini bread flavor, you’ll want to use a vanilla flavored protein powder. I always use a plant-based protein powder in my breakfast cookies as I find plant-based protein powders often bake better than a whey-based protein powder. Note that all protein powders have a different taste and consistency, so be sure to use one you like! Plant-based protein tends to be thicker, so if you try these with a whey protein powder (which I haven’t tested), you might not need all/some of the milk.
You could also substitute an additional 1/3-1/2 cup oats (or oat flour) in place of the protein powder. While I personally have not tried this, some others have do this successfully! You may want to try ¼ cup brown sugar (or ¼ cup brown sugar and ¼ cup additional oats) in place of the protein powder/extra oats to provide additional sweetness (since the protein powder I use is naturally sweetened).
Salt, Cinnamon, Nutmeg, and Vanilla Extract
For delicious classic zucchini bread flavor!
Almond butter
You can absolutely use any nut butter (such as peanut, cashew, etc.) here, but I really love the almond butter with the zucchini. I didn’t want a peanut butter flavor in these cookies (like in these chocolate peanut butter breakfast cookies), as I wanted to zucchini bread flavor to come through and peanut butter tends to be more over-powering and a stronger flavor. Feel free to use whatever nut butter you prefer!
Zucchini
Obviously needed for zucchini bread! You’ll want to squeeze/drain the excess water from the shredded zucchini before adding it to these breakfast cookies.
Flax
Another ingredient that helps bind these cookies is the ground flax! When you mix it with water, it gels and forms a vegan “egg.” Using ground flax also keeps these cookies vegan! I personally have not tried using a regular chicken egg, but if you want to try using that I’d suggest starting with only 1 egg and then adding another if the cookie dough isn’t sticking together.
Walnuts
The walnuts pair beautifully with zucchini for the zucchini bread taste, and also provide a nice texture to these cookies. Feel free to sub with chopped pecans, almonds, etc. though! Hmm…or you could always omit the nuts and add in chocolate chips instead I might have to try that version next time I make these cookies!
Cookies for Breakfast?!
Yes, these cookies really are 100% appropriate for breakfast! They have ZERO added sugar, and are so much more nutritious than typical muffins, doughnuts, pastries, etc. that you might be eating for breakfast! You can pair these banana nut breakfast cookies with some Greek yogurt and fruit, top them with some peanut butter, or simply eat them by themselves with a glass of milk! However you eat them, I hope you love them! These cookies are best stored in the fridge for optimal freshness, and they freeze beautifully if you want to make a batch to have on hand!
- 1 cup quick oats
- 1 serving (about ½ cup; about 40-46 grams) vanilla plant-based protein powder (I used Orgain; another option I’ve used is Vega sport)
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ cup almond (or cashew) butter
- ½ cup shredded zucchini, water drained/squeezed out
- 2 tablespoons ground flax + 3 tablespoons water, mixed together to form a gel
- 1 teaspoon pure vanilla extract
- ½-3/4 cup chopped walnuts or pecans, toasted first on stove-top if desired
- Preheat oven to 350 degrees and line a baking sheet with a silicone baking mat or parchment paper. Set aside.
- In a small bowl, stir together ground flax with 3 tablespoons water.
- In large mixing bowl, combine dry ingredients (oats, vanilla protein powder, salt, cinnamon, nutmeg) until combined.
- In a separate bowl, stir together wet ingredients (almond butter, shredded zucchini, ground flax and water mixture, and vanilla extract).
- Pour wet ingredients over dry ingredients and stir to combine. Fold in nuts.
- Using a cookie scoop or a spoon, scoop into cookies on prepared baking sheet. Note that these cookies don't spread much while baking, so you might want to gently press down into a cookie shape so you don't end up with cookie balls. ?
- Bake at 350 degrees for 12-13 minutes for small cookies (about 16-18 total) or bake for closer to 15-16 minutes if making large cookies (about 8-10 cookies total). Make sure you check the cookies near the end of baking to ensure they are baked perfectly as all ovens will vary, and baking time really depends on how big you make these cookies.
- Store in fridge for optimal freshness. Freezer-friendly.
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