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Morning Zucchini Cookies

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Morning Zucchini Cookies

1.34 from 3 votes
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Course: Breakfast
Cuisine: American
Keyword: Morning Zucchini Cookies
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Servings: 4
Calories: 495kcal


  • 1 medium banana
  • 1/2 cup peanut butter, all-natural
  • 1/4 cup honey
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup oats, dry
  • 1/2 cup quinoa, uncooked
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1 medium zucchini
  • 2 tablespoon chia seeds


  • Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
  • Mash banana; add peanut butter, honey, egg and vanilla in a large bowl; stir well. Add oats, quinoa, baking powder, cinnamon, nutmeg and salt to the bowl and stir until combined.
  • Shred zucchini and press with a paper towel to remove excess moisture. Fold in shredded zucchini and chia seeds.
  • Spoon dough onto the baking sheet; about 2 tablespoons dough per cookie.
  • Bake cookies on center rack for 15-18 minutes or until the edges are golden brown. Remove and let cool on the pan for 5 minutes; transfer to a wire rack to cool completely.
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Calories: 495kcal | Carbohydrates: 63g | Protein: 17g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 47mg | Sodium: 311mg | Fiber: 8g | Sugar: 26g

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