Zucchini Walnut Breakfast Cookies

zucchini walnut breakfast cookies
Dana Angelo White
Total Time: 30 min
Prep Time: 10 min
Cook Time: 20 min
Servings: 8

Nutrition Highlights (per serving)

218 calories
6g fat
37g carbs
4g protein
Show Nutrition Label Hide Nutrition Label
Nutrition Facts
Servings: 8
Amount per serving  
Calories 218
% Daily Value*
Total Fat 6g 8%
Saturated Fat 3g 15%
Cholesterol 35mg 12%
Sodium 189mg 8%
Total Carbohydrate 37g 13%
Dietary Fiber 2g 7%
Total Sugars 18g  
Includes 16g Added Sugars 32%
Protein 4g  
Vitamin D 0mcg 0%
Calcium 39mg 3%
Iron 1mg 6%
Potassium 124mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

Pressed for time in the morning? Instead of skipping breakfast, try these make-ahead breakfast cookies. They are filled with whole grain oats, plus they're a great way to use up your summer bounty of zucchini.

These cookies are one-stop shopping for a wide variety of nutritional highlights. Whole grains fight inflammation, green veggies are filled with cell-protecting antioxidants, and walnuts offer omega-3 fatty acids to promote skin, brain, and heart health. There’s nothing wrong with some extra veggies at breakfast, right?


  • 1 small zucchini
  • ¾ cup all-purpose flour
  • ½ teaspoon kosher salt
  • ½ teaspoon baking powder
  • ½ teaspoon cinnamon
  • ¼ cup light brown sugar, lightly packed
  • ½ cup granulated sugar
  • 3 tablespoons unsalted butter, room temperature
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1½ cups rolled oats
  • ½ cup chopped walnuts


  1. Preheat oven to 350F.

  2. Finely shred zucchini using a box grater.

  3. Drain zucchini on a paper towel. Gently squeeze to remove some of the liquid; set aside.

  4. In a medium bowl, sift together flour, salt, baking powder, and cinnamon.

  5. Using a hand mixer or a stand mixer fitted with a paddle attachment, cream together sugars and butter in a separate bowl until light and fluffy.

  6. Add egg and vanilla to the butter mixture and mix until combined.

  7. Fold in oats and zucchini.

  8. Finally, mix in walnuts until just combined.

  9. Spoon small mounds of dough (about 1/4 cup each) onto a sheet pan lined with parchment paper.

  10. Bake for 18 to 20 minutes, until lightly browned around the edges.

  11. Transfer to a baking rack and cool completely.

Ingredient Variations and Substitutions

When zucchini isn’t in season, make these breakfast cookies with finely shredded carrot, apple, or pear.

Cinnamon compliments the flavors here beautifully but also experiment with other warm spices such as cardamom, nutmeg, or even turmeric.

Cooking and Serving Tips

This recipe will make 16 medium sized cookies or 8 large ones. Serve the smaller version with fresh fruit and a glass of milk, but for breakfast on the go opt for the larger size.

Store in a resealable bag on the counter for two days or in the freezer for up to three months. Serve warm or at room temperature.

Rate this Recipe

You've already rated this recipe. Thanks for your rating!
Was this page helpful?