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Make-Ahead Zucchini Bread Breakfast Cookies for Lunchboxes and Busy Mornings Pinterest recipe pin

Zucchini Bread Breakfast Cookies (Whole Grain, Refined Sugar Free, GF Option)

Portable zucchini bread–flavored breakfast cookies made with oat and buckwheat flour, mashed banana and applesauce for natural sweetness—great for lunchboxes or on-the-go mornings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 18 cookies
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium zucchini about 10–12 ounces total, finely grated and squeezed dry
  • 1 large ripe banana mashed (about 1/3 cup)
  • 1/2 cup unsweetened applesauce
  • 2 large eggs
  • 1/4 cup neutral oil canola or light olive oil
  • 1 teaspoon vanilla extract
  • 1 3/4 cups oat flour certified GF if needed
  • 3/4 cup buckwheat flour
  • 1 teaspoon baking powder gluten-free if needed
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon fine salt
  • 1/2 cup chopped walnuts optional
  • 1/2 cup raisins or chopped dates optional

Equipment

  • 1 Rimmed sheet pan (half-sheet, 18×13-inch)
  • 1 Box grater
  • 1 Mixing bowls (medium and large)
  • 1 Parchment paper
  • 1 Measuring cups and spoons

Method
 

Prepare and preheat
  1. Preheat the oven to 350°F and line a rimmed sheet pan with parchment paper.
Prepare zucchini and wet ingredients
  1. Grate the zucchini on the large holes of a box grater, place the shreds in a clean kitchen towel, and squeeze firmly over the sink until most liquid is removed; set aside.
  2. In a medium bowl mash the banana, then stir in applesauce, eggs, oil, and vanilla until combined.
Combine dry ingredients
  1. In a large bowl whisk together oat flour, buckwheat flour, baking powder, baking soda, cinnamon, nutmeg, salt, and optional walnuts.
Mix dough
  1. Pour the wet ingredients into the dry, add the squeezed zucchini and optional raisins, and fold gently until just combined; dough should be slightly sticky and hold shape when pressed—if too loose, add up to 2 tablespoons oat flour.
Shape and bake
  1. Using a 1/4-cup scoop, drop mounds 2 inches apart onto the prepared pan and flatten gently to about 3/4-inch thickness; bake at 350°F for 12–15 minutes until edges are lightly golden and centers are set.
Cool and store
  1. Allow cookies to cool on the pan for 8–10 minutes to firm up, then transfer to a wire rack to cool completely; store in an airtight container for up to 3 days or freeze for longer storage.

Notes

Squeeze the zucchini well to prevent excess moisture; measure oat flour by spooning into the cup or weigh for accuracy. To make the recipe gluten free, use certified gluten-free oats and baking powder. Cookies keep at room temperature for 3 days or freeze up to 3 months—thaw at room temperature and warm briefly before serving.