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Zucchini Chocolate Breakfast Cookies

Prep Time 25 minutes
Cook Time 15 minutes
Cooling time 15 minutes
Servings 12 cookies
Calories 179kcal

Ingredients

  • 1 cup All-purpose flour
  • 2/3 cup Rolled oats
  • 1/3 cup Unsweetened cocoa powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt
  • 1 cup Zucchini shredded (about 1 medium zucchini)
  • 1/2 cup Greek yogurt
  • 1 large Egg
  • 1/3 cup Brown sugar packed
  • 1/3 cup Granulated sugar
  • 1 tsp Vanilla extract
  • 1/2 cup Chocolate chips

Milk

  • 16 oz Milk cold
US Customary - Metric

Instructions

  • Heat the oven to 350°F (180°C). Line a baking sheet(s) with parchment paper; set aside.
  • In a medium bowl, whisk together the flour, oats, cocoa powder, baking soda, and salt.
  • Use a box grater to shred the zucchini. Squeeze the shredded zucchini in a paper towel to remove excess moisture.
  • In a large bowl, add the zucchini, yogurt, egg, brown sugar, granulated sugar, and vanilla. Mix well to combine.
  • Add the flour mixture to the large bowl and stir until just combined. Stir in the chocolate chips.
  • Scoop heaping tablespoons of the batter onto the prepared baking sheets, spacing them about 2 inches apart.
  • Bake until the edges are set and the middle is still slightly soft, 12 to 15 minutes total. Let the cookies cool for 5 minutes on the baking sheets, then transfer them to cooling racks to cool completely.
  • Serve with milk.

Nutrition

Calories: 179kcal | Carbohydrates: 32g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 22mg | Sodium: 174mg | Potassium: 174mg | Fiber: 2g | Sugar: 19g | Vitamin A: 122IU | Vitamin C: 2mg | Calcium: 81mg | Iron: 1mg