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a toddler hand holding the zucchini bread cookie

Healthy Zucchini Bread Breakfast Cookies

These healthy zucchini breakfast cookies have the texture of a bread and contain wholesome ingredients, like oats, and have no added sugar! If you're looking for healthy cookies for toddlers (and babies!), this is it!
4.3 from 30 votes
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Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 16 cookies

Ingredients

  • 1 cup (100g) rolled oats
  • 1 cup (120g) spelt flour or almond flour, see note
  • 1/4 cup melted coconut oil
  • 1 medium banana, mashed (120g or 1/2 cup), see note
  • 1 egg, whisked
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 cup (100g) shredded zucchini, about 1 medium zucchini , see notes
  • 1/3 cup (36g) chopped walnuts, or other nuts or seeds (for babies: 2 tablespoons ground)

Instructions

  • Preheat oven to 350 degrees Fahrenheit.
  • In a large bowl, add the banana, coconut oil, egg, and vanilla extract. Mix until well combined. Be sure there aren't any banana chunks.
  • Add in the oats, spelt flour, baking soda, and cinnamon
  • Fold in zucchini and walnuts
  • Using a mini ice cream scooper (or a tablespoon), scoop out the dough and place on baking sheet. Don’t flatten!
  • Bake for 10-12 minutes, or until cookies are lightly golden and the inserted toothpick comes out clean. If you're using different flours, may need to adjust the cooking time. I've tried with almond flour and it took around 20 minutes. You want to bake until the inserted toothpick comes out clean.
  • Remove and let cool on the pan for 1-2 minutes and transfer to a wire rack to cool completely. 

Notes

  • Be sure to mash the banana with a fork and get it as smooth as possible before adding to the bowl.
  • Although I haven't tried, I believe oat flour or all purpose flour will work well also.
  • For zucchini:
    • There's no need to peel the zucchini.
    • Grate using the coarser side so you can see the actual zucchini pieces.
    • Wrap in towel and squeeze out as much liquid as possible.
    • Add it to the batter at the very end. If you mix it in earlier, the batter will become wetter than ideal.

Nutrition

Calories: 102kcal | Carbohydrates: 11g | Protein: 3g | Sodium: 39mg | Potassium: 80mg | Fiber: 2g | Sugar: 1g | Calcium: 9mg | Iron: 1mg
Course breakfast, snack, Dessert
Cuisine American
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