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Zucchini Breakfast Cookies
Looking for another recipe to use up the excess zucchini from your garden? Here is a way to get that bountiful vegetable into your breakfast. Hearty and full nuts and berries, these Plant Based Vegan Breakfast Cookies will cover all your nutritional bases. You could also eat them as an afternoon snack or for a workout recovery pick me up.
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Ingredients
- 1 cup organic rolled oats, ground into flour
- ½ cup organic rolled oats
- 1 ½ cups shredded zucchini, already squeezed dry with a tea towel to get rid of most of the water
- ¼ cup raisins
- ¼ cup goji berries
- ¼ cup dried cherries
- ¼ cup walnuts, chopped
- ½ cup apple, diced
- ½ teaspoon cinnamon
- ½ teaspoon ginger
- 3 tablespoons flax meal
- ¼ teaspoon baking soda
- ½ teaspoon baking powder
- ½ cup deglet dates
- 1 teaspoon vanilla
- 1 cup soy milk, unsweetened, or plant milk of your choice
Instructions
- Preheat oven to 400°F.
- Mix all ingredients except for 1/2 cup of the zucchini, soy milk, dates and vanilla in a large mixing bowl.
- Add the 1/2 cup shredded zucchini, soy milk, dates and vanilla into a blender and blend until dates are pulverized.
- Pour into the mixture in the mixing bowl and mix well.
- Spoon onto a parchment lined baking tray and smooth into 12 round cookies.
- Bake for 25 minutes.
- Store in the fridge for up to 2 weeks.
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Nutrition info
Calories: 116kcalCarbohydrates: 19gProtein: 3gFat: 4gSaturated Fat: 0.4gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 55mgPotassium: 238mgFiber: 3gSugar: 7gVitamin A: 230IUVitamin C: 7mgCalcium: 61mgIron: 1mg
22 comments
Anything you can think of that would work in place of the zucchini? Like a shelf stable ingredient maybe? Like more oat flour possibly?
Hmm that is a good question. Not sure really, I haven’t tried substituting the zucchini.
Maybe a different type of squash – yellow, butternut, or spaghetti squash? I’m sure it is part of adding moisture to the recipe and also healthy vitamins. Replacing with flour could cause the recipe to turn out too dry.
I think you are right. Other kinds of squash or maybe even shredded sweet potato might work.
Finely shredded carrot would be a good substitute for zucchini.
These are delicious. I will dice the apple smaller next go around maybe 1/4” instead of 1/2” and I did sprinkle date sugar on top for a sweet hit as I share with my neighbors who donated the zucchini. Lovely recipe. I imagine it
Would work with all grated apple also!?
Absolutely. =)
Can’t wait to try this Jill! Perfect time to try with zucchini growing in the garden. I love your creative and healthy recipes! Thank you for making them available! 🙂
Thanks for the recipe, do you use fresh goji berries or dried?
Dried
someone in your comments section on youtube used grated carrots instead of zucs and said it worked fine.
Question…have you tried this with frozen zucchini? Or would it be too watery?
I think you are right. I think it might be too watery.
These are good. My husband really enjoyed them. I will make again.
I made these for the second time in one week. My husband requested the second batch for when I go out of town this week. I did have a question. He loved the original recipe, but requested I add some molasses to this batch. I am very new to this type of cooking and we are also working to omit all oils, sugar, etc. Is molasses ok or should it be avoided?
A tablespoon of molasses would be ok. Dr Michael Greger says that dates and blackstrap molasses are the safest sweeteners. I’m so glad you are enjoying the cookies!
These are very good- so healthy and substantial as a breakfast cookie.
I didn’t have apple but added pumpkin and sunflower seeds. Next time will up the spices somewhat for more flavor. Should have added some nutmeg.
Jill; these are delicious! I used dried apricots and pecans along with the raisins and apple. Best vegan cookies I’ve ever tasted; sweetness is perfect.
These are AMAZING! The perfect post-workout snack. Delicious and guilt free. I make min versions for the littles – and can feel good about giving them a healthy snack.
mate u mention what to do with half cup grated zucc …..(mix into batter) and then u tell us what to do with another half cup of zucc…. (blend it up with the other stuff) but what about the other half cup zucc? it lists one and a half cups zucc in ingredients?
CANCEL MY LAST QUESTION PLEASE.
dopey old cow i am.
i just re-read the instructions SLOWER this time
and the answer is clear to me now.
(dont have to write it out now anyway
as ive just found “JILLS ZUCC BREKKY COOKIES”
ALREADY copied out in my little Fave Recipes Book!)
heavy sigh. just one of those days.
sorry mate.
DELICIOUS!!! The only change I made was using date syrup instead of whole dates in the blended mix, and the only change I’d make next time is increasing the cinnamon and ginger to a full teaspoon — or even more. I’ll have these on regular rotation because I can use it as a base recipe to sub in whatever squash, carrot, dried fruit or nuts I have on hand at the time. THANKS for another easy, tasty, healthy recipe, Jill!