Zucchini Breakfast Cookies

4.50 from 8 votes

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!

Prep Time 10

Cook Time 15

Total Time 25

Servings cookies

Calories 193kcal

Ingredients

1/2 cup light brown sugar
1/4 cup granulated sugar
1/4 cup unsalted butter, melted
1 medium ripe banana, mashed
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour (spooned and leveled)
1 cup old-fashioned rolled oats
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup shredded zucchini (squeezed dry in a kitchen towel)
1/2 cup chopped walnuts, toasted
1/2 cup semisweet or milk chocolate chunks

Instructions

Preheat oven to 350F. Line two medium sheet pans with parchment paper and set aside.
In a large bowl, mix sugars with melted butter, mashed banana, egg, and vanilla until smooth. Fold in flour, oats, baking soda, cinnamon, and salt until dough is just combined.
Fold shredded zucchini, walnuts, and chocolate chunks into dough until just combined (dough will be slightly sticky)
Scoop dough into 1 inch balls and space 2 inches apart on sheet pans. Flatten dough balls slightly.
Bake cookies at 350F 11-13 minutes until cookies are golden brown around the edges. Allow cookies to cool on sheet pan 10 minutes, then transfer to a wire cooling rack. Enjoy cookies warm!

Notes

Storing Instructions

Store cookies in an airtight container at room temperature up to 3 days. Cookies may also be frozen up to 2 months.

Nutrition