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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!

Servings 12 cookies


  • 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


  1. 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.  

  2. 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.  

  3. 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.   

  4. Drop batter onto a parchment lined baking sheet using an 80ml scoop, and press slightly down to flatten.   

  5. Bake at 350F for 15 minutes or until cookies are cooked through and bottoms only slightly browned.  Remove from oven and let cool.