These healthy Chocolate Chip Zucchini Bread Breakfast Cookies are a yummy make-ahead breakfast or snack!
Let’s bake some cookies! Since today is the Tuesday after a long weekend, I figured we could all use a little chocolate to get us going, right? Speaking of the weekend, how was yours?
We spent Saturday at my grandma’s house, swimming, playing with the kids, and eating outside. I brought my kids’ favorite easy white bean dip to share, along with a big bowl of very berry fruit salad. That fruit salad is so good, I can eat it for dessert… and I did, over ice cream. 😉
Sunday morning we took the kids to the park. There’s a new water feature at the park near to our house, and the kids LOVE it. Thankfully it’s cooled off a bit here from the crazy high temperatures we had last week, but the kids love to run through the water and then play in the sun to dry off. With all of our trips to the park this summer, we’re realizing that Hannah is going to be the adventurous one in the family. She’s just 17 months old but she goes up the play structure stairs like a pro and down the slides all by herself. And she loves every minute of it!
Yesterday we went to our city’s July 4th parade and then grilled turkey burgers and portobello burgers for dinner. And I made another batch of this Summer Grilled Corn Salad. If you haven’t tried it yet, you really should before summer’s end!
I hope your weekend was as full of good food, family, and fun as ours was!
If you’re just here for the cookies (and I don’t blame you!), here’s the scoop. These Chocolate Chip Zucchini Bread Breakfast Cookies are whole grain and packed with oats. They’re sweetened with banana and honey, rather than refined sugars. A hefty dose of vanilla extract brings some extra sweetness to these healthy cookies.
I was a little worried about the green zucchini when I served these breakfast cookies to my kids, but they gobbled them up! Chocolate chips always help to win them over. 😉 I almost always use dark chocolate in my recipes.
You don’t need a mixer to make these cookies, just two bowls, a whisk, and a spoon. I use my box grater to grate the zucchini and it’s super fast and easy. A large scoop makes the job of portioning the dough onto the baking sheets quick and easy.
These Chocolate Chip Zucchini Bread Breakfast Cookies are freezer-friendly and will thaw in your lunchbox over the course of a few hours. I’m making a batch to put in our healthy snack station this week!
Love breakfast cookies? These are our two other favorite recipes:
- 1 medium zucchini
- 2 cups old-fashioned oats
- 1 cup whole wheat flour
- ½ cup ground flaxseed
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup (4 tablespoons) unsalted butter, melted and cooled slightly
- 1 large ripe banana, mashed
- ⅓ cup honey
- 1 large egg
- 2 teaspoons vanilla
- ½ cup dark chocolate chips
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- Grate the zucchini (I used my box grater). You want about 1 cup of zucchini. Place the zucchini in a clean kitchen towel, hold over a bowl, and squeeze out the excess liquid. Set aside.
- In a medium bowl stir together the oats, whole wheat flour, flaxseed, cinnamon, baking soda, and salt.
- In a large bowl, whisk together the melted butter, mashed banana, honey, egg, and vanilla. Pour the dry ingredients into the bowl with the wet and stir until just combined. Fold in the grated zucchini and chocolate chips.
- Scoop rounded ¼ cup portions of dough onto the prepared baking sheet, using your hands to shape the dough into uniform balls as needed. (I used my large cookie scoop.) Gently flatten each cookie a bit as they won't flatten on their own during baking. Bake cookies for 11-14 minutes, until set and lightly golden.
- Once completely cooled, cookies can be stored in an airtight container in the freezer for up to 2 months.
These Chocolate Chip Zucchini Bread Breakfast Cookies are:
- make-ahead and freezer-friendly.
- a great way to use up extra zucchini.
- a healthy lunchbox treat!