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Zucchini Bread Breakfast Cookies — Soft, Spiced, and Lunchbox-Ready Pinterest recipe pin

Zucchini Bread Breakfast Cookies

Soft, portable cookies that taste like zucchini bread — made with oats, grated zucchini, and a tender crumb perfect for breakfast or lunchboxes.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 12 cookies
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups packed grated zucchini about 1 medium zucchini, not squeezed
  • 1 cup rolled oats old-fashioned, plus extra if batter seems thin
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon fine salt
  • 1 large egg
  • 1/3 cup neutral oil canola or sunflower
  • 1/3 cup plain yogurt or plain non-dairy yogurt
  • 1/2 cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts or 1/2 cup chocolate chips optional
Optional topping
  • 1 tablespoon turbinado sugar for sprinkling optional

Equipment

  • 1 Half-sheet rimmed baking sheet (18x13-inch) lined with parchment
  • 1 Box grater or food processor grater attachment
  • 1 Mixing bowls (large and medium)
  • 1 2-tablespoon cookie scoop
  • 1 Cooling rack

Method
 

Prepare the oven and zucchini
  1. Preheat the oven to 350°F and line a rimmed baking sheet with parchment; position the rack in the center.
  2. Grate the zucchini on medium holes and pack into a measuring cup until you have 1 1/2 cups; do not squeeze out the moisture.
Mix dry ingredients
  1. In a large bowl stir together 1 cup rolled oats, 3/4 cup all-purpose flour, 1/2 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/2 teaspoon salt.
Mix wet ingredients and combine
  1. In a medium bowl whisk 1 large egg, 1/3 cup oil, 1/3 cup plain yogurt, 1/2 cup packed light brown sugar, and 1 teaspoon vanilla until combined. Add the wet mixture to the dry ingredients and fold gently until almost combined.
  2. Fold in the 1 1/2 cups packed grated zucchini and 1/2 cup chopped walnuts or chocolate chips if using; do not overmix.
Portion and bake
  1. Use a 2-tablespoon cookie scoop to drop mounds 2 inches apart onto the prepared sheet and flatten slightly with the back of the scoop. Sprinkle turbinado sugar on top if desired.
  2. Bake at 350°F for 12 to 15 minutes, rotating the pan once halfway through; edges should be set and lightly golden while centers remain slightly soft.
  3. Let cookies cool on the sheet for 6 minutes to finish setting, then transfer to a cooling rack to cool completely.

Notes

Measure grated zucchini packed but do not squeeze — the recipe accounts for its moisture. Pull cookies when the edges are set and centers are still slightly soft; they continue to firm as they cool. To freeze, flash-freeze on a tray then store in a freezer bag for up to 3 months.