Zucchini Breakfast Cookies by Marie Tower at MarieTower.com

Zucchini Breakfast Cookies




Yield 18 Cookies

A delicious way to use up the zucchini you may have grown this year!


  • cups Quick Cooking Oats Can be gluten free
  • 1 cup All Purpose Flour 
  • 1 teaspoon Baking Soda
  • 1 teaspoon baking powder
  • 1 mashed banana Use a ripe or a thawed frozen banana for best flavor.
  • 1/4 cup coconut oil, melted
  • 1 large egg
  • 1/4 cup seed or nut butter (I used almond butter - you can use sunflower seed butter so you can send it to school if you want)
  • 1/2 teaspoon vanilla extract
  • 1 medium Zucchini, shredded About 1 to 1 1/2 cups of shredded zucchini.
  • 1/2 cup Raisins (I used chocolate chips instead)
  • 1/3 cup Honey


  1. Combine all ingredients together in a large bowl.

  2. Mix well until all dry ingredients are incorporated.

  3. Use a muffin scoop to scoop the batter onto a greased or lined cookie sheet.

  4. Press the cookies down with your hand to make a flattened rounded shape, this will help them bake better.

  5. Bake at 350 degrees F for about 15 minutes or until the middles of the cookies are no longer gooey. The outsides should just be browned around the edges.

Courses Breakfast

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I teach you how to take your health into your own hands and educate you to choose the foods that will make you healthy. I'm a Certified Holistic Nutritional Consultant and I specialize in helping women balance their crazy, beautiful hormones so they can live the life they want!

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