Hey guys!!! We’re sharing a chocolate zucchini breakfast cookie today! This recipe is super versatile. It’s perfect for those of you trying to use up a boatload of zucchini from your garden. Or, maybe your toddler will only eat vegetables when you use trickery. Or, maybe you are like us and prefer extra sleep to early mornings.
There are lots of reasons to love these breakfast cookies, chief among them being that you can eat chocolate for breakfast. They are also healthier than other breakfast chocolate choices too (chocolate croissants, anyone?). And of course, they are perfect to grab and go on your way out the door.
We managed to pack whole grain oats, pumpkin seeds, dates, and a whole cup of zucchini into these cookies for a fibre-filled breakfast that will keep you full longer. I personally also love using dates to reduce added sugar because they are packed with vitamins and minerals and fibre as well.
These cookies come together quickly and you don’t even need to break out the mixer! Feel free to use whatever recipe for date paste you like! Most recipes involve a food processor but being the lazy person that I am, I prefer to simply microwave my dates in a bowl with a splash of water for several minutes until softened, then mash with a fork. It saves on dishes.
I have also made these without chocolate chips and subbing all date paste for the sugar as well. I liked them just fine without the chocolate chips! They tasted less sweet but still very suitable for breakfast. The all date paste version was…sticky. I would suggest maybe half and half if you wanted to reduce the added sugar even more.
Finally, I used an 80 ml scoop which is the perfect serving size for one large cookie. You could use a smaller scoop, just remember to adjust the baking time as needed.
Chocolate Zucchini Breakfast Cookies
These are perfect for a quick grab and go breakfast! They will keep for up to a week in an airtight container, or you can individually wrap and freeze to enjoy on-the-go for longer!
- 3 cups oats
- 1 cup flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3/4 cup packed brown sugar
- 1/4 cup cocoa powder
- 1 egg
- 1 cup grated zucchini
- 1 cup milk
- 2 tbsp avocado oil
- 1 tsp vanilla extract
- 1/2 cup pumpkin seeds
- 1/2 cup chocolate chips
Preheat oven to 350F. Combine oats, flour, cocoa, sugar, baking powder, baking soda, and salt in a large mixing bowl and stir well until completely combined.
In a separate bowl, combine zucchini, milk, egg, vanilla, oil and date paste, stirring until mixed completely and the date paste has dissolved. Tip: If using a microwave method to make date paste, cool slightly before adding to avoid scrambling the egg.
Add the dry ingredients to the wet and stir just until combined. Fold in the pumpkin seeds and chocolate chips, being sure not to over-mix the batter.
Drop batter onto a parchment lined baking sheet using an 80ml scoop, and press slightly down to flatten.
Bake at 350F for 15 minutes or until cookies are cooked through and bottoms only slightly browned. Remove from oven and let cool.