Zucchini Breakfast Cookies

By Sarah On August 4, 2015 | Updated: July 18, 2023

Packed with tender oats and gooey chocolate, these zucchini breakfast cookies have an incredible soft and chewy texture and are the best way to start the day!

Introducing your new favorite grab-and-go breakfast that you’re definitely going to want be grabbing a lot of.

These cookies are kinda like a cross between soft zucchini bread and a big loaded oatmeal cookie and it is the BEST of both worlds!

Plus the fact that you get to eat this for breakfast? Unreal.

We’re keeping things super easy and breezy today and mixing up these cookies entirely in one bowl, no chill time necessary, and they bake up in minutes.

Breakfast is won. There’s just no way around it.

These Breakfast Cookies feature…

A soft and chewy texture
Hearty oats and toasted walnuts
Gooey melted chocolate chunks

Making the Breakfast Cookies

(scroll down to the bottom of the post for the full recipe)

Ingredients You Will Need

Brown sugar
Granulated sugar
Unsalted butter
Banana
Egg
Vanilla extract
All-purpose flour
Oats
Baking soda
Cinnamon
Zucchini
Walnuts
Chocolate chunks or chips

Tips for Perfect Breakfast Cookies

Shred zucchini on large box holes of grater – you will need about 1-1/2 cups shredded zucchini which is about 1 medium zucchini.
Squeeze water out of zucchini – this prevents extra moisture from getting in the cookies resulting in a soft and chewy texture. Shred the zucchini, gather it in a kitchen towel, and squeeze the water from zucchini until dry.
Measure flour correctly – we use the spoon-and-level technique for measuring flour as this will prevent over-measuring your flour. Use a spoon to scoop flour into the measuring cup, then level with the back of a knife.
Gently fold batter – use a light hand when mixing batter and gently fold so as not to overmix.
Toast nuts – if you choose to use nuts in this bread, take the extra few minutes to toast them on the stovetop until fragrant. This gives them much better flavor and texture.

Recipe Variations

Try these ideas for a different twist on these cookies!

Try different mix-ins – feel free to dry different nuts, chocolates, or dried fruit.
Add orange zest – for a kick of citrusy flavor, try adding 1 teaspoon grated orange zest.
Skip banana – if you’re not a fan of banana flavor, feel free to replace the mashed banana with 1/3 cup applesauce.

Storing and Freezing Cookies

These cookies store well at room temperature in an airtight container up to 3 days. For best results, we recommend reheating cookies in the microwave 10-20 seconds so the chocolate gets gooey.

To freeze cookies, allow them to cool completely, wrap well, and freeze up to 2 months. Thaw cookies and reheat before serving.

If you can resist grabbing two of these cookies, please share your secrets. They’re so insanely soft and loaded with melty chocolate, you’d NEVER guess there’s zucchini hiding inside!

Meet your new favorite breakfast.

Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.

More easy grab-and-go breakfast items to try next!

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