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recipe image Zucchini Breakfast Cookie

Zucchini Breakfast Cookie

Zucchini Breakfast Cookie

Plant-based, gluten-free, protein-packed goodness that's convenient for on the go mornings.

Plant-based, gluten-free, protein-packed goodness that's convenient for on the go mornings.

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  • ServingsPortions10


  • 2 large eggs
  • 3 tablespoons Country Crock® Plant Butter Sticks with Avocado Oil, melted avocado sticks
  • 1 teaspoon vanilla extract
  • 2/3 cup sugar
  • 1 cup packed shredded zucchini
  • 1 cup + 2 tablespoons oat flour
  • 1 cup almond flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon kosher salt
  • 1/3 cup chopped walnuts
  • 1/4 cup semisweet chocolate chips, optional
  • raw turbinado sugar, for topping

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  1. Preheat oven to 375F. Line 2 baking sheets with parchment paper.
  2. Beat the eggs in a large bowl. Add plant butter, vanilla, and sugar to the bowl, and whisk until smooth. Fold in zucchini.
  3. In another bowl, whisk together almond flour, oat flour, baking powder, cinnamon, ginger, and salt.
  4. Add the dry ingredient mixture to the zucchini mixture and stir well. Fold in chocolate chips and walnuts.
  5. Scoop 3-4 tablespoons of dough at a time onto prepared baking sheets. Sprinkle turbinado sugar on each cookie.
  6. Bake cookies for 10 minutes, reduce oven temperature to 350F and bake for an additional 10 minutes, or until the edges are crisp and tops golden brown.

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