Whip up a batch of these Zucchini Bread Breakfast Cookies for a delicious and nutritious breakfast on the go. Perfect for lunch boxes or as a quick snack, these cookies combine the flavors of zucchini bread with the convenience of cookies. With wholesome ingredients, they offer a healthy start to your day that everyone will enjoy.

Why You’ll Love This Recipe

• Healthy Ingredients: Packed with oats, zucchini, and applesauce, these cookies are wholesome and nutritious.
• Quick and Easy: Ready in just 30 minutes, they fit perfectly into busy mornings.
• Versatile Snack: Great for breakfast or an afternoon treat; you can enjoy them anytime!
• Kid-Friendly: These cookies are not only healthy but also delicious, making them perfect for kids.
• Customizable: Add your favorite nuts or seeds to personalize each batch!

Tools and Preparation

Before you start baking, gather your tools. Having everything ready will make the process smooth and enjoyable.

Essential Tools and Equipment

• Baking sheets
• Mixing bowls
• Measuring cups
• Whisk or spoon
• Cooling rack

Importance of Each Tool

• Baking sheets: Essential for even baking and preventing sticking.
• Mixing bowls: Provide ample space to combine your ingredients thoroughly.
• Measuring cups: Ensure accurate ingredient quantities for consistent results.

Ingredients

Whip up a batch of these Zucchini Bread Breakfast Cookies to tuck into lunch boxes or for a quick and healthy breakfast on the go.

For the Cookies

• 1 ½ cups quick oats
• ¾ cup old fashioned oats
• 1 cup oat flour (OR whole wheat flour OR ground grain of your choice)
• ¼ cup ground golden flax (OR chia seeds)
• ¼ cup chopped walnuts
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• ¼ teaspoon fine sea salt
• ½ cup unsweetened applesauce
• ⅓ cup honey
• 4 tablespoons oil (OR melted butter OR melted coconut oil)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup shredded zucchini (excess moisture squeezed out (measured after squeezing))

this recipe

How to Make Zucchini Bread Breakfast Cookies

Step 1: Preheat the Oven

Preheat your oven to 360°F. While it’s heating, line two cookie sheets with parchment paper for easy cleanup.

Step 2: Make Cookie Dough

In a large bowl, mix all dry ingredients until well combined. Then add all wet ingredients on top. Stir together until a sticky cookie dough forms.

Step 3: Shape Cookies

Scoop out dough using about 2 tablespoons per cookie. Space them 2 inches apart on the lined baking sheets. Slightly flatten each scoop into rounds about ½ – ⅔ inches thick and 2 – 2½ inches in diameter.

Step 4: Bake

Bake one batch at a time for 12-14 minutes or until lightly golden around the edges. Let cool on the cookie sheets for about 5 minutes before transferring to a cooling rack to cool completely.

Store your Zucchini Bread Breakfast Cookies in an airtight container for up to 3 days. Enjoy this healthy treat anytime!

How to Serve Zucchini Bread Breakfast Cookies

These Zucchini Bread Breakfast Cookies are versatile and can be served in various delightful ways. Whether you want a quick breakfast or a snack, here are some serving suggestions to enhance your experience.

With Fresh Fruit

• Sliced Bananas: Add fresh banana slices on top for natural sweetness and extra nutrients.
• Berries: Pair with strawberries or blueberries for a colorful and tasty addition.

With Nut Butter

• Peanut Butter: Spread a layer of peanut butter for added protein and flavor.
• Almond Butter: Try almond butter for a different nutty twist that complements the cookie’s taste.

As a Sandwich

• Cream Cheese Filling: Create a delicious sandwich by spreading cream cheese between two cookies.
• Greek Yogurt: Use Greek yogurt as a filling for a healthy, creamy treat.

For a Dessert Twist

• Chocolate Drizzle: Drizzle melted dark chocolate over the cookies for an indulgent dessert option.
• Ice Cream Sandwiches: Use two cookies to sandwich your favorite ice cream for a delightful treat.

How to Perfect Zucchini Bread Breakfast Cookies

Perfecting these Zucchini Bread Breakfast Cookies can elevate your baking game. Here are some tips to ensure they turn out just right.

• Bold Measurement Accuracy: Be precise when measuring ingredients to achieve the perfect dough consistency.
• Bold Squeeze Out Excess Moisture: Always squeeze out excess moisture from the zucchini to prevent soggy cookies.
• Bold Oven Temperature Check: Ensure your oven is properly preheated; an accurate temperature is key to even baking.
• Bold Dough Consistency: The dough should be thick enough to hold its shape; adjust with more oats if it seems too wet.
• Bold Cookie Size Uniformity: Use a cookie scoop to keep all cookies uniform in size for even baking.
• Bold Cooling Time Importance: Allow cookies to cool on the baking sheet before transferring them; this helps them set properly.

Best Side Dishes for Zucchini Bread Breakfast Cookies

These cookies pair wonderfully with various side dishes. Here are some great ideas that complement their flavors and add variety to your meal.

1. Yogurt Parfait: Layer Greek yogurt with granola and fruit for a balanced meal.
2. Smoothie Bowl: Blend fruits and greens into a smoothie bowl topped with nuts and seeds.
3. Cottage Cheese: Serve with cottage cheese sprinkled with cinnamon for added protein.
4. Nutty Granola Bars: Pair with homemade granola bars for a satisfying crunch alongside your cookies.
5. Trail Mix: Enjoy with trail mix containing nuts, seeds, and dried fruits for extra energy.
6. Fresh Juice: A glass of fresh orange or apple juice makes a refreshing drink alongside the cookies.

Common Mistakes to Avoid

When making Zucchini Bread Breakfast Cookies, it’s easy to overlook a few key details. Here are some common mistakes and how to steer clear of them.

• Ignoring moisture content: Too much moisture from the zucchini can lead to soggy cookies. Always squeeze out excess moisture before measuring.
• Using the wrong flour type: Not all flours behave the same way. Stick to oat flour or whole wheat flour for the best texture and flavor.
• Skipping the egg: Eggs help bind ingredients together. Omitting them can result in crumbly cookies that fall apart easily.
• Not measuring ingredients accurately: Precision is key in baking. Use measuring cups and spoons for consistent results.
• Overbaking your cookies: Baking for too long can dry out your cookies. Keep an eye on them, and remove them when they’re lightly golden.

Storage & Reheating Instructions

Refrigerator Storage

• Store cookies in an airtight container.
• They will stay fresh for up to 3 days in the refrigerator.

Freezing Zucchini Bread Breakfast Cookies

• Place cookies in a freezer-safe bag or container.
• They can be frozen for up to 3 months. Just ensure they are well-wrapped to avoid freezer burn.

Reheating Zucchini Bread Breakfast Cookies

• Oven: Preheat to 350°F and warm for about 5-7 minutes for a fresh-baked taste.
• Microwave: Heat each cookie for about 15-20 seconds until warmed through.
• Stovetop: Place a cookie in a pan over low heat, cover, and warm for a few minutes.

Frequently Asked Questions

Can I make these Zucchini Bread Breakfast Cookies gluten-free?

Yes! Use gluten-free oats and flour substitutes to make these cookies suitable for a gluten-free diet.

How can I customize my Zucchini Bread Breakfast Cookies?

Feel free to add mix-ins like chocolate chips, dried fruits, or seeds based on your preferences.

What if I don’t have honey?

You can substitute honey with maple syrup or agave nectar for a different flavor profile.

Are these cookies suitable for kids?

Absolutely! They make a healthy snack option that kids will love due to their sweet flavor without added refined sugar.

Final Thoughts

Zucchini Bread Breakfast Cookies are not only delicious but also versatile and nutritious. You can easily customize this recipe by adding your favorite nuts or spices. Perfect for breakfast on the go or as a wholesome snack, these cookies are sure to become a household favorite! Give this recipe a try and enjoy the delightful blend of flavors!

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Zucchini Bread Breakfast Cookies

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• Author: Adeline
• Total Time: 24 minutes
• Yield: Approximately 18 cookies 1x

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Description

Zucchini Bread Breakfast Cookies offer a delightful combination of the classic flavors of zucchini bread in a convenient cookie form. These wholesome treats are perfect for busy mornings, lunch boxes, or an afternoon snack. With nutritious ingredients like oats, shredded zucchini, and applesauce, they provide a healthy start to your day that appeals to both kids and adults. Plus, they can be customized with your favorite nuts or seeds for an extra crunch. In just 30 minutes, you can whip up a batch of these delicious cookies that everyone will love!

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Ingredients

Scale 1x2x3x

• 1 ½ cups quick oats
• ¾ cup old fashioned oats
• 1 cup oat flour (or whole wheat flour)
• ¼ cup ground flaxseed (or chia seeds)
• ¼ cup chopped walnuts
• ½ cup unsweetened applesauce
• ⅓ cup honey
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup shredded zucchini

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Instructions

1. Preheat oven to 360°F and line two baking sheets with parchment paper.
2. In a large bowl, combine all dry ingredients and mix well.
3. Add wet ingredients to the dry mixture and stir until a sticky dough forms.
4. Scoop out dough using about 2 tablespoons per cookie, placing them 2 inches apart on the baking sheets. Flatten slightly.
5. Bake for 12-14 minutes until lightly golden around the edges. Cool on baking sheets for about 5 minutes before transferring to a cooling rack.

• Prep Time: 10 minutes
• Cook Time: 14 minutes
• Category: Snack
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 120
• Sugar: 6g
• Sodium: 50mg
• Fat: 5g
• Saturated Fat: 0.5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 16g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 30mg

Keywords: Squeeze excess moisture from zucchini to prevent soggy cookies. Customize by adding chocolate chips, dried fruits, or different nuts. Store in an airtight container for up to three days or freeze for up to three months.