Introduction
Remember those cozy mornings where the smell of freshly baked zucchini bread would fill the house? Those are the memories that inspired these Zucchini Bread Breakfast Cookies! They capture all the comforting flavors and goodness of that beloved quick bread, but in a perfectly portioned, portable cookie form. Whether you’re rushing out the door or looking for a wholesome snack, these cookies are an absolute dream. They’re ridiculously easy to whip up, making them a lifesaver on busy mornings.
Why You’ll Love This Recipe
- Fast: Seriously, these come together in a flash. Perfect for when you’re short on time!
- Easy: No fancy techniques here. Just mix and bake!
- Giftable: Pack them up in a pretty tin or bag for a thoughtful, homemade gift.
- Crowd-pleasing: Kids and adults alike will adore these wholesome, delicious cookies.
Ingredients
Let’s gather up everything you’ll need. Don’t worry, it’s all pretty standard pantry stuff!
- 1 ½ cups quick oats: These give our cookies a nice, chewy texture.
- ¾ cup old-fashioned oats: For a bit more substance and that classic oat cookie feel.
- 1 cup oat flour, whole wheat flour, or ground grain of your choice: I love oat flour for its nutty flavor, but feel free to use your favorite!
- ¼ cup ground golden flaxseeds or chia seeds: These little powerhouses add a nutritional boost and help bind everything together.
- ¼ cup chopped walnuts: For a delightful crunch and a hint of nutty goodness, just like in zucchini bread!
- 2 teaspoons ground cinnamon: The star of our zucchini bread flavor show.
- 1 teaspoon baking powder: To help them puff up just a bit.
- ¼ teaspoon fine sea salt: Balances out all the sweetness.
- ½ cup unsweetened applesauce: This is our secret ingredient for moisture and a touch of natural sweetness.
- ⅓ cup honey: For that lovely, warm sweetness. Maple syrup works beautifully too!
- 4 tablespoons oil, melted butter, or melted coconut oil: Your choice! I often go with melted butter for that classic cozy flavor.
- 2 large eggs: To bind everything together and make them rich.
- 1 teaspoon vanilla extract: A little bit of magic for that irresistible aroma and flavor.
- 1 cup shredded zucchini, excess moisture squeezed out (measured after squeezing): Don’t skip squeezing out the extra water – it’s key for the perfect cookie texture!
How to Make It
Alright, let’s get our hands a little floury and make some magic happen!
- Preheat and prep: First things first, let’s get our oven fired up to 350°F (175°C). While it’s heating, line your baking sheets with parchment paper. This makes cleanup a breeze, and trust me, nobody loves scrubbing sticky baking sheets!
- Mix the dry stuff: Grab a nice big bowl and toss in all your dry ingredients: the quick oats, old-fashioned oats, oat flour (or your chosen flour), ground flax or chia seeds, those lovely chopped walnuts, cinnamon, baking powder, and salt. Give it all a good stir so everything is nicely combined.
- Whisk the wet stuff: In a separate, medium-sized bowl, whisk together all the wet ingredients. This includes your applesauce, honey, melted oil or butter, eggs, and that glorious vanilla extract. Whisk until it’s all smooth and happy.
- Combine wet and dry: Now, pour those lovely wet ingredients into your big bowl of dry ingredients. Stir everything together until it’s just combined. We don’t want to overmix here, just get everything nicely incorporated.
- Fold in the zucchini: Gently fold in your freshly squeezed shredded zucchini. It’s like adding little bits of summer sunshine to our dough!
- Scoop and flatten: Time to make some cookies! Drop rounded tablespoons of the dough onto your prepared baking sheets. Make sure to space them about 2 inches apart, as they will spread a little. Then, take the back of your spoon and gently flatten each cookie. This helps them bake more evenly.
- Bake ’em up: Pop those baking sheets into your preheated oven and bake for 15-18 minutes. You’re looking for them to be golden brown around the edges and feel set when you gently touch them.
- Cool down: Once they’re done, let the cookies hang out on the baking sheets for a few minutes. This is important for them to firm up a bit. Then, carefully transfer them to a wire rack to cool completely. Patience is a virtue here – warm cookies are delicious, but cooled cookies hold their shape perfectly!
Substitutions & Additions
This recipe is wonderfully forgiving, so feel free to get creative!
- For a dairy-free treat: Use melted coconut oil or another dairy-free oil.
- Nut-free? Simply omit the walnuts or swap them for sunflower seeds or pumpkin seeds.
- Add some chocolate chips: Because who doesn’t love a cookie with chocolate chips? A ½ cup of mini chocolate chips would be divine!
- Spice it up: A pinch of nutmeg or ginger can add another layer of warmth to the flavor.
- Dried fruit: A handful of raisins or dried cranberries would be a lovely addition.
Tips for Success
A few little secrets from my kitchen to yours to ensure perfect cookies every time!
- Squeeze that zucchini! I can’t stress this enough. If you don’t squeeze out the excess moisture, your cookies can turn out soggy. A clean kitchen towel or paper towels work wonders for this.
- Don’t overmix the dough: Overmixing can lead to tough cookies. Just mix until everything is combined.
- Prep ahead: You can mix the dry ingredients in a baggie or container a day or two in advance. On baking day, just whisk the wet ingredients and combine everything.
- Measure your flour correctly: Spoon your flour into the measuring cup and level it off with a straight edge. Scooping directly from the bag can pack too much flour in, leading to dry cookies.
How to Store It
These cookies are fantastic for making ahead! Store them in an airtight container at room temperature for up to 3-4 days. If you want them to last longer, they freeze beautifully! Just place them in a freezer-safe bag or container and they’ll be good for up to 3 months. Thaw at room temperature or pop them in the toaster oven for a warm, fresh-from-the-oven feel.
FAQs
Got questions? I’ve got answers!
Can I make these gluten-free?
Yes! If you use a certified gluten-free oat flour and make sure your oats are also certified gluten-free, you’ll have delicious gluten-free zucchini bread breakfast cookies. Ensure all other ingredients are also certified gluten-free.
Are these cookies healthy?
They are a fantastic wholesome option for breakfast or a snack! They’re packed with oats, seeds, and fruit (zucchini and applesauce), making them a great alternative to more traditional, less nutritious cookies. Of course, like any baked good, moderation is key!
My cookies spread too much. What did I do wrong?
This can happen if your dough is too wet (not enough flour or too much liquid) or if your oven isn’t quite hot enough. Make sure you’ve squeezed out the excess moisture from the zucchini and measured your flour accurately. Also, double-check your oven temperature with an oven thermometer if you suspect it’s running cool.
Zucchini Bread Breakfast Cookies
Equipment
- Mixing bowls one large, one medium
- Baking sheets
- Parchment paper
- Whisk
- Spoon
- Wire rack
- Kitchen towel or paper towels for squeezing zucchini
Ingredients
Dry Ingredients
- 1.5 cups quick oats
- 0.75 cups old-fashioned oats
- 1 cup oat flour, whole wheat flour, or ground grain of your choice
- 0.25 cup ground golden flaxseeds or chia seeds
- 0.25 cup chopped walnuts
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 0.25 teaspoon fine sea salt
Wet Ingredients
- 0.5 cup unsweetened applesauce
- 0.33 cup honey or maple syrup
- 4 tablespoons oil, melted butter, or melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
Add-ins
- 1 cup shredded zucchini, excess moisture squeezed out measured after squeezing
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, combine quick oats, old-fashioned oats, flour, ground flax or chia seeds, chopped walnuts, cinnamon, baking powder, and salt.1.5 cups quick oats
- In a separate medium bowl, whisk together applesauce, honey, melted oil or butter, eggs, and vanilla extract.1.5 cups quick oats
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.1.5 cups quick oats
- Gently fold in the shredded zucchini.1.5 cups quick oats
- Drop rounded tablespoons of dough onto prepared baking sheets, about 2 inches apart. Flatten each cookie with the back of a spoon.
- Bake for 15-18 minutes, or until golden brown around the edges and set.
- Let cookies cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.