Zucchini breakfast cookies

Have you noticed a theme with my recipes lately? I’ll give you a hint.


Yep, it’s monster zucchinis taking over your garden season (it’s a thing, look it up). Aside from shredding and freezing 2 cup baggies, I’m also incorporating it into pretty much everything I eat. Zucchini has such a mild flavor. It’s like a wonder veggie. Unicorns must be responsible for their existence.

One thing I knew I needed to add zucchini to? Breakfast cookies. I pretty much used my banana breakfast cookie recipe, but used old fashioned oats instead of instant (because they can handle the extra moisture better). I wasn’t sure if I’d need extra oats, but it turns out I was golden because of the oat type used. If you only have instant oats I’d up the amount by a half cup.

zucchini breakfast cookies


1.5 cups zucchini, shredded

5 bananas, mashed

2.5 cups old fashioned oats

1 TBS cinnamon

1/2 tsp vanilla

2 TBS chia seeds (optional)

2 TBS ground flax (optional)

1/3 cup chocolate chips (optional)


Heat oven to 350. In a large bowl, mash bananas and add all other ingredients. Scoop by 1/3 measuring cup on to a parchment paper lined cookie sheet. Bake 18 minutes. Cool before eating.

To freeze


Place baked cookies on a parchment lined cookie sheet in the freezer for 30-45 minutes. Transfer to a freezer bag. To heat, microwave 45 seconds.

Do you have a breakfast cookie recipe I must try?