Hey there, friends! I’ve got a little gem of a recipe to share today that’s become a total lifesaver in my busy mornings: Zucchini Bread Breakfast Cookies. I stumbled upon the idea of these Zucchini Bread Breakfast Cookies a couple of summers ago when my garden was practically drowning in zucchini, and I was desperate to use them up before they went bad. My family, especially my picky little eaters, couldn’t get enough of these soft, spiced, grab-and-go treats, and honestly, neither could I!
Now, I’m not gonna lie, the first batch was a bit of a hot mess (more on that later), but after some tweaking, these Zucchini Bread Breakfast Cookies have become a staple in our house. They’re the perfect mix of wholesome and indulgent, and I can’t wait to walk you through how to make ‘em. So, let’s dive in and get those ovens preheating, shall we?
Why You’ll Love This Recipe
I’ve found that these Zucchini Bread Breakfast Cookies are a game-changer for anyone who’s constantly on the go or just craves a quick, nutritious bite. They’ve got all the cozy flavors of classic zucchini bread but in a portable, cookie form that’s just begging to be dunked in your morning coffee. Plus, they sneak in some veggies, which makes me feel like I’m winning at parenting (even if my kids don’t know it)! For more recipes like this, check out cheesy zucchini casserole 2.
In my kitchen, these cookies are a hit because they’re super forgiving to make, even if you’re not a baking pro. You’ll love how easy they are to whip up, and trust me, the smell of cinnamon and nutmeg wafting through your house while these Zucchini Bread Breakfast Cookies bake is pure magic. What’s not to adore?
Ingredients List
Alright, let’s talk ingredients for these Zucchini Bread Breakfast Cookies. I’m all about keeping things simple, so I stick to pantry staples and whatever zucchini I’ve got on hand. I prefer using fresh zucchini from my garden when it’s in season, but store-bought works just fine too (just make sure it’s firm, not mushy).
Here’s everything you’ll need to make a batch of these delightful Zucchini Bread Breakfast Cookies.
For the Cookies
- 1 1/2 cups (180g) all-purpose flour, for structure and chew
- 1 teaspoon baking soda, to help ‘em rise just right
- 1/2 teaspoon salt, to balance the sweetness
- 1 teaspoon ground cinnamon, for that warm, cozy vibe
- 1/4 teaspoon ground nutmeg, ‘cause a little spice goes a long way
- 1/2 cup (115g) unsalted butter, softened, for richness (I usually buy whatever’s on sale)
- 1/2 cup (100g) granulated sugar, for sweetness
- 1/2 cup (110g) packed brown sugar, for a hint of molasses depth
- 1 large egg, at room temperature, to bind everything
- 1 teaspoon vanilla extract, for flavor (pure extract, not imitation, if you can swing it)
- 1 cup (120g) grated zucchini, squeezed dry, to sneak in those veggies
- 1 1/2 cups (135g) old-fashioned rolled oats, for heartiness in your Zucchini Bread Breakfast Cookies
- 1/2 cup (90g) raisins or chocolate chips, optional, for a sweet pop (I’m team chocolate, personally)
I’ve played around with this lineup a bit over time, and I’ll usually grab organic zucchini if I’m at the farmer’s market. These quantities make a solid batch, so let’s move on to some fun twists you can try! My friend at chocolate chip zucchini bread has a similar recipe that you might enjoy.
Variations
One of the reasons I’m obsessed with Zucchini Bread Breakfast Cookies is how easy they are to customize. Whether you’re catering to picky eaters or just wanna switch things up, I’ve got a handful of variations I’ve tried over the years that keep these cookies fresh and exciting.
My kids always ask for the chocolate version, but I’ve got some other faves too when I’m making Zucchini Bread Breakfast Cookies.
Here are some ideas to play with for your Zucchini Bread Breakfast Cookies:
- Choco-Holic Delight: Swap the raisins for semi-sweet chocolate chips if you’re craving a sweeter bite (this is my go-to for bribing the kiddos).
- Nutty Crunch: Toss in 1/2 cup of chopped walnuts or pecans for texture; I tried this once and loved the hearty feel.
- Tropical Twist: Add 1/3 cup shredded coconut and dried pineapple bits for a summery vibe that’s just divine.
- Spice It Up: Bump up the cinnamon to 1 1/2 teaspoons or add a pinch of cloves for extra warmth in your Zucchini Bread Breakfast Cookies.
- Fruity Swap: Replace raisins with dried cranberries for a tart kick; my husband swears by this combo.
- Protein Boost: Mix in a tablespoon of chia seeds or flaxseeds for added nutrition (I sneak this in sometimes).
- Gluten-Free Option: Use a 1:1 gluten-free flour blend instead of all-purpose; I’ve done this for a friend and it worked like a charm.
- Vegan Vibes: Substitute the egg with a flax egg and use vegan butter; I’ve tinkered with this and it’s surprisingly good.
Honestly, half the fun is experimenting with what you’ve got in the pantry. So don’t be shy—make these Zucchini Bread Breakfast Cookies your own!
Servings and Timing
Let’s chat about how many of these Zucchini Bread Breakfast Cookies you’ll get and how long it’ll take to whip ‘em up. In my experience, this recipe comes together pretty quick, even on a hectic morning when I’m half-asleep. Here’s the breakdown for making a batch of Zucchini Bread Breakfast Cookies.
- Prep Time: 15 minutes
- Cook Time: 12-14 minutes
- Total Time: About 30 minutes
- Servings: 18-20 cookies, depending on how big you scoop ‘em
These timings are based on how I roll in my kitchen, so adjust if you’re a bit slower with grating zucchini or whatnot. Easy peasy, right?
Step-by-Step Instructions
Now let’s get down to the nitty-gritty of baking these Zucchini Bread Breakfast Cookies. I’ve made these so many times, I could probably do it blindfolded (okay, maybe not, but you get the idea). I’ll walk you through each step with my little tips and tricks to make sure your batch turns out as tasty as mine.
Step 1: Preheat and Prep
My friend at quick zucchini bread with red currants has a similar recipe that you might enjoy.
First things first, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. I learned the hard way that skipping the parchment makes cleanup a nightmare with these Zucchini Bread Breakfast Cookies, so trust me on this one. Also, grab a box grater and shred that zucchini—squeeze out the excess water with a clean kitchen towel ‘cause soggy cookies are no one’s friend.
Step 2: Mix Dry Ingredients
You might also want to try cinnamon apple bread recipes.
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. I like to give it a good stir to make sure the spices are evenly mixed—nothing worse than a bland bite when you’re expecting those warm flavors in Zucchini Bread Breakfast Cookies. Set this aside while you tackle the wet stuff.
Step 3: Cream the Wet Ingredients
If you love this recipe, you’ll also enjoy homemade cinnamon swirl bread recipe.
In a large bowl, beat the softened butter with both sugars until it’s nice and fluffy—about 2 minutes with a hand mixer. Add the egg and vanilla, mixing until it’s all smooth. I’ve rushed this step before, and let me tell ya, lumpy batter doesn’t make for great Zucchini Bread Breakfast Cookies, so take your time here.
Step 4: Combine and Add Zucchini
Gradually mix the dry ingredients into the wet until just combined—don’t overdo it or you’ll end up with tough cookies. Fold in the grated zucchini, oats, and raisins (or chocolate chips if you’re in my camp). This is where Zucchini Bread Breakfast Cookies get their magic, so make sure that green goodness is evenly spread.
Step 5: Scoop and Bake
Using a cookie scoop or spoon, drop rounded tablespoons of dough onto your prepared baking sheet, about 2 inches apart. Bake for 12-14 minutes until the edges are golden but the centers are still soft—overbaking kills the chewy vibe of Zucchini Bread Breakfast Cookies, in my opinion. Let ‘em cool on the tray for 5 minutes before moving to a wire rack.
Step 6: Enjoy!
Once they’re cool enough to handle, dig into these Zucchini Bread Breakfast Cookies with a cup of coffee or pack ‘em for a snack. I swear, the first time my toddler nabbed one and didn’t suspect the veggies, I did a little victory dance. You’ve got this!
Nutritional Information
I’m no dietitian, but I think it’s handy to know what you’re munching on with these Zucchini Bread Breakfast Cookies. They’re not exactly diet food, but they’ve got some good stuff going for them thanks to the zucchini and oats. Here’s the rough breakdown per cookie for a batch of Zucchini Bread Breakfast Cookies (based on 18 cookies).
- Calories: 150 per cookie
- Fat: 6g
- Protein: 2g
- Carbohydrates: 22g
- Sodium: 120mg
These numbers can shift if you add extras like chocolate chips, but hey, a little indulgence never hurt anyone, right?
Healthier Alternatives
If you’re looking to lighten up these Zucchini Bread Breakfast Cookies, I’ve got some swaps I’ve tried when I’m watching my waistline (which, let’s be real, isn’t always). These tweaks still keep the flavor on point for Zucchini Bread Breakfast Cookies, so you’re not missing out. Here are a few ideas for healthier Zucchini Bread Breakfast Cookies.
- Sugar Substitute: Swap granulated sugar for 1/3 cup honey or maple syrup for a natural sweetener; I’ve done this and it adds a nice depth.
- Lower Fat: Replace half the butter with unsweetened applesauce to cut fat without losing moisture in your Zucchini Bread Breakfast Cookies.
- Whole Grain Boost: Use whole wheat flour instead of all-purpose for extra fiber; I find it makes ‘em a tad denser but still yummy.
- Egg Alternative: If you’re vegan or cutting cholesterol, use a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water) with decent results.
Give these a shot if you’re feeling health-conscious, but don’t stress too much—balance is key!
Serving Suggestions
I love getting creative with how I serve these Zucchini Bread Breakfast Cookies because they’re so versatile. Whether it’s a rushed morning or a lazy weekend, I’ve got some go-to pairings that make Zucchini Bread Breakfast Cookies shine. Here are my favorite ways to enjoy Zucchini Bread Breakfast Cookies.
- Morning Fuel: Pair with a hot cup of coffee or tea for a cozy start to the day.
- Kid-Friendly Snack: Serve with a glass of milk—my kiddos go nuts for this combo.
- On-the-Go: Pack a couple in a baggie for a quick energy boost during errands with Zucchini Bread Breakfast Cookies.
- Post-Workout Bite: Munch one after a workout for a mix of carbs and comfort; it’s my little reward.
However you serve ‘em, they’re bound to hit the spot. What’s your favorite way to eat ‘em? For another great variation, check out cashew sauce.
Common Mistakes to Avoid
I’ve flubbed my fair share of batches of Zucchini Bread Breakfast Cookies over the years, so I’m gonna save you the headache with some pitfalls to dodge. Trust me, I learned these the hard way when making Zucchini Bread Breakfast Cookies. Here are the biggies to watch out for with Zucchini Bread Breakfast Cookies.
- Skipping the Squeeze: Not wringing out the zucchini moisture leads to soggy cookies; my first batch was basically zucchini soup.
- Overbaking: Baking too long makes ‘em dry—check at 12 minutes ‘cause ovens vary, and I’ve burned a few by multitasking.
- Overmixing Dough: Mixing too much after adding flour toughens the texture of Zucchini Bread Breakfast Cookies; I’ve done this and regretted it.
- Uneven Scoops: Making cookies different sizes means some burn while others are raw; use a scoop like I do now.
Avoid these rookie moves, and you’ll be golden. Baking’s all about learning as you go! If you love this recipe, you’ll also enjoy soft and chewy zucchini cookies recipe.
Storing Tips
I’ve found that Zucchini Bread Breakfast Cookies keep pretty well if you store ‘em right, which is key since I like making a big batch. In my experience, they’re best fresh, but here’s how to stretch their shelf life for Zucchini Bread Breakfast Cookies.
- Room Temperature: Store in an airtight container for up to 3 days on the counter.
- Refrigerator: Keeps for 5-7 days chilled in a sealed container.
- Freezer: Freeze for up to 2 months in a freezer bag; thaw overnight before eating Zucchini Bread Breakfast Cookies.
I usually freeze half the batch ‘cause I can’t resist eating ‘em all at once. Works like a charm! Another great option is greek yogurt zucchini bread.
Frequently Asked Questions
I get a lot of questions about Zucchini Bread Breakfast Cookies from friends and readers, so I’ve rounded up the most common ones. Here’s the scoop on everything you might be wondering about Zucchini Bread Breakfast Cookies. Let’s dive into these FAQs for Zucchini Bread Breakfast Cookies!
Can I make Zucchini Bread Breakfast Cookies ahead of time?
Absolutely! I often bake a batch on Sunday for the week ahead. They store well at room temp for a few days or longer in the fridge.
Do I have to use fresh zucchini?
Nah, frozen zucchini works too if you’ve got it. Just thaw and squeeze out the water real good before mixing in.
Can I skip the oats?
You could, but they add a nice chewiness. If you’re out, maybe up the flour by 1/4 cup to keep the structure.
Are these cookies gluten-free?
Not as written, but I’ve swapped in gluten-free flour before with solid results. Just use a 1:1 blend.
Can I use a different sweetener?
Sure thing! Honey or maple syrup can sub for sugar; I’ve tried both and they’re tasty, just a bit stickier.
How do I know when they’re done?
Look for golden edges and a soft center—usually around 12 minutes in my oven. Don’t overthink it; they firm up as they cool.
Can I add nuts?
Totally, I love walnuts in mine. Toss in 1/2 cup chopped nuts for crunch, and you’re good to go.
Why are my cookies soggy?
Probably too much zucchini liquid. Make sure to squeeze it dry with a towel—I’ve skipped this step before and paid the price.
Conclusion
So there you have it, my tried-and-true guide to making Zucchini Bread Breakfast Cookies that’ll brighten any morning. I hope you’re as excited as I am to bake up a batch of these Zucchini Bread Breakfast Cookies and share ‘em with your crew. Drop a comment if you try ‘em or have a fun twist—I’d love to hear how your Zucchini Bread Breakfast Cookies turn out!