In less than one week, I will be starting a new full time job, as well as starting my senior year of college. I’m nervous, excited, happy and sad, all at the same time. After taking the summer off from both school and work, it’s going to be a big change all at once, but I guess we all have to start adulting at some point? The things I’m going to miss the most is probably my mornings; I just love listening to the birds chirp while sipping on my coffee, going for a run or doing yoga, making breakfast, and having the time to sit down and write to all of you. See, that’s where the sad comes in! Change is always grey and weary until it actually happens, and then it just becomes a surprisingly pleasant, new normal.
Because I’m grieving the loss of my mornings (so dramatic), I’ve been focusing on doing and making as much as I can to really appreciate this last week of freedom (again, so dramatic). So in happier news, these Zucchini Bread Breakfast Cookies are perfect for starting your busy day off right!
Zucchini is apart of the summer squash family, which is why you might notice they are at just about every grocery and farmers market at the moment! They are a very abundant vegetable with a lot of surprising benefits. For one, zucchini actually contains omega-3 fatty acids and protein! They also contain a lot of vitamins and minerals such as vitamin A, vitamin C, vitamins B1, B2, and B6; as well as calcium, iron, magnesium, manganese, and zinc. These cucumber-imposters are the real deal!
Along with their long array of health benefits, zucchini also tends to add great flavor and moisture to baked goods such as breads, muffins, and even cookies. This was my first time recipe testing with cookies and zucchini, and much to my surprise, they turned out delicious! They require very simple ingredients and only about 20 minutes total. I think I will definitely be adding these to our meal prepping list for next week!
Zucchini Bread Breakfast Cookies
What You Will Need
- 1 cup shredded zucchini (roughly 1 small zucchini)
- 2 eggs
- 2 tbsp. honey
- 1 tsp. vanilla extract
- 1/2 cup coconut flour
- 2 tbsp. flax meal
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
Optional toppings: Cacao Nibs, dark chocolate chips, walnuts, or pecans
To begin, carefully shred 1 cup of zucchini onto a thin kitchen towel or paper towel and squeeze out any access water. Set aside until the cookie batter is ready.
In a large bowl whip together the eggs, vanilla, and honey until well combined. In a separate bowl, add the coconut flour, flax meal, cinnamon, nutmeg, baking soda, and baking powder. Mix your dry ingredients into the wet ingredients and stir until a cookie dough begins to form. Add in the zucchini and cacao nibs, and continue to blend until everything is evenly incorporated.
Roll out 12-14 one-inch balls and place onto a parchment lined cookie sheet. Using the bottom of a glass or bowl, carefully press down on the balls to create flattened cookies. Bake at 350ºF for 12-15 minutes or until they are slightly browned in color. For a harder cookie or even biscuit, bake for 15-17 minutes.
Let cool and enjoy!