Vegan Zucchini Breakfast Cookies

YouTube video

Zucchini Breakfast Cookies

Jill Dalton
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.
4.72 from 7 votes
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Breakfast
Cuisine American
Servings 12 people
Calories 116 kcal

Ingredients
 
 

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.

Nutrition

Calories: 116kcalCarbohydrates: 19gProtein: 3gFat: 4gSaturated Fat: 0.4gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 55mgPotassium: 238mgFiber: 3gSugar: 7gVitamin A: 230IUVitamin C: 7mgCalcium: 61mgIron: 1mg

22 thoughts on “Vegan Zucchini Breakfast Cookies”

  1. Anything you can think of that would work in place of the zucchini? Like a shelf stable ingredient maybe? Like more oat flour possibly?

      1. 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.

      2. I think you are right. Other kinds of squash or maybe even shredded sweet potato might work.

  2. 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!?

  3. 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! ?

  4. Castledark Dweller

    someone in your comments section on youtube used grated carrots instead of zucs and said it worked fine.

  5. 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?

    1. 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!

  6. 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.

  7. Donna S. Abrams

    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.

  8. 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.

  9. Castledark Dweller

    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?

  10. Castledark Dweller

    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.

  11. 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!

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