Zucchini Bread – Healthy Naturally Sweetened Breakfast Cookies

  • Author: She Likes Food
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 12 1x
  • Category: Breakfast, Make Ahead, Vegan, Gluten Free, Refined Sugar Free


A delicious breakfast cookie packed with shredded zucchini!


  • 3 cups old fashioned rolled oats, gluten free certified if necessary
  • 3/4 cups almond meal
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • 1/2 cup unsweetened applesauce
  • 1/2 cup date paste, see recipe above*
  • 1/2 cup + 2 tablespoons unsweetened almond milk
  • 1 flax egg (1 tablespoon ground flax mixed with 2 1/2 tablespoons water, let sit for 5 minutes)
  • 1 cup grated zucchini, squeezed out in a clean dishcloth.  Measure after it’s been squeezed out.


  • Heat the oven to 350 degrees F.  Line a large baking sheet with a non-stick mat or parchment paper.
  • Mix all the dry ingredients together in a large bowl and then add the wet ingredients.  Mix until combined.
  • Use a 1/4 cup scoop or measuring cup to scoop the cookie mixture onto the baking sheet.  Try to leave about an inch in-between each cookie.  Use your fingers or the scoop to gently press down the the top of the cookie to make it flat.
  • Bake cookies for 15-20 minutes, until cooked through.  Enjoy immediately or store in an airtight container in the refrigerator for up to 5 days, in the freezer for up to 6 months.