If you have a vegetable garden, I bet you are feeling overwhelmed with zucchini right about now. Some of mine are the size of baseball bats! We roast it, spiral it, shred it, puree it . . . we make zucchini pancakes, zucchini quesadillas, zucchini muffins, zucchini bread and our favorite- zucchini breakfast cookies!
My favorite part about this recipe is that is it what my family calls a “homestead recipe.” Meaning, the ingredients are primarily ones we can produce on our own land.
We grind our own wheat, have bees for honey, chickens for eggs and the garden for zucchini and carrots. Now all I need is that miniature jersey cow I have been talking about for years, you know, so we could make our own butter.
Another thing I love about this recipe is it’s versatility! There have been different seasons in our family where we were testing for food allergies and could switch out the wheat flour for rice flour, the butter for coconut oil, the chocolate for raisins, the eggs for ground flax seed and the honey for rice syrup and stevia.
And after ALLL that, my family still thought these were delicious breakfast cookies.
They make the perfect add-on when I take someone a meal with a new baby or a family emergency. A dinner delivered is such a blessing, but having the next day’s breakfast covered is even more wonderful.
I get great feedback from moms with littles whenever I bring my Zucchini Breakfast Cookies with dinner!
This one likes these breakfast cookies (no chocolate chips for her, though!), as well. I couldn’t get her out of the pictures!
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- 2 Eggs
- 1 cup Butter, softened
- 1/2 cup Honey
- 2 tbsn Vanilla
- 4 cups Whole Wheat Flour
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1/2 tsp Cinnamon
- 1//2 tsp Nutmeg
- 1 cup Carrots, shredded
- 2 cups Zucchini, shredded
- 2 cups Oatmeal
- 1 cup Chocolate Chips
- Pre-heat the oven to 350 F.
- Combine the first set of ingredients in a large bowl.
- Then, combine the second set of ingredients in a medium bowl and stir well.
- Add the small bowl of dry ingredients to the bowl of liquid ingredients.
- Once these are mixed well, fold in the last four ingredients.
- Drop 2 tbsn of cookie dough at a time on to stone pans or greased cookie sheets.
- Bake 14 mins.
So, there you go, one more way to use up your zucchini.
I hope you get a chance to try these natural, healthy zucchini breakfast cookies, even if you are dairy-free, gluten-free, sugar-free or egg-free.
Just try not to eat all of them at once!
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