Chocolate Chip Zucchini Breakfast Cookies

With autumn soon arriving, I love to stock my freezers with fresh baked goods, veggies and fruits. Keeping these vegetables frozen until winter ensures you have summer-fresh food all year long! As much as I’d LOVE to eat sautéed zucchini for every meal, I think people would be more receptive to something sweet!

These muffins pack a punch of flavor as well as nutrients: fiber, veggie power and a hint of sweetness make them the perfect grab-and-go breakfast!

Here’s what I did with my leftover zucchinis:


Yield: 16-18 cookies


1 medium zucchini, shredded

2 cups oats

1 cup flour (whole wheat is best, but AP is fine)

½ cup ground flaxseed (optional)

1 teaspoon ground cinnamon

½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

¼ cup (4 TBs) butter, melted & cooled (sub: coconut/olive oil)

1 large ripe banana, mashed

1/3 cup honey (sub: agave, maple syrup)

1 egg

2 teaspoons vanilla

½ cup dark chocolate chunks (I cut up a dark chocolate bar, regular chips are fine)



  1. Preheat oven to 350 degrees. Place zucchini in a large bowl and sprinkle with salt, sit for 10 minutes. Press the zucchini and drain excess water.
  2. In a separate bowl whisk together the vanilla, egg, honey, butter, banana, cinnamon, baking powder and baking soda.
  3. Add the zucchini and stir until combined.
  4. Stir in the flour, oats and chocolate, mixing until just combined.
  5. Place two tablespoons of the mixture on a greased baking sheet and bake for 15-18 minutes or until just browned.

Store in an airtight container for up to 5 days or freeze for midnights snacks!

Zucchini Bread Pancakes

The end of summer means one thing: an over abundance of zucchini flooding through the kitchen. Bread, fritters and muffins are the usual works, but these pancakes add that extra umph to breakfast! Packed with fiber, natural sweetness and nutrients, these cakes are like chocolate chip zucchini bread on the go!

Helpful Hint: If you have an insane amount of zucchini: shred and place into a ziploc bag, freeze for up to 6 months! This is perfect for fresh zucchini bread all year long.

Here’s what I did:

Yield: 8-10 small pancakes



1 cup zucchini, shredded

1 cup oats

1 teaspoon baking powder

½ teaspoon cinnamon

½ teaspoon vanilla

2-3 tablespoons honey

1 pinch of salt

2 eggs

1-2 tablespoons milk (regular, almond, cashew)

Pan spray

Optional: ground flax seeds, chocolate chips, chia seeds



  1. In a bowl whisk eggs, milk, salt, vanilla, honey and cinnamon until well combined.
  2. Add the oats, zucchini and baking powder and stir until fully incorporated.
  3. Heat a small pan with cooking spray or coconut oil, add ¼ cup of batter and cook until bubbly. Flip and cook on other side for about 2 minutes or until puffed and browned.

Best served with maple syrup or fresh berries!

Lemony Summer Slaw

Deli-style potato salad and coleslaw are my guilty pleasure: creamy, rich & so satisfying, but so not helping my waist-line. These salads can be high calorie, high fat, mayonnaise-based and overbearing.

This tart yet sweet alternative is my take on coleslaw, a crisp and refreshing twist on the classic BBQ side dish. Replacing the heavy dressing from the deli counter with a homemade, light vinaigrette your guests will be WOWed by this easy accompaniment.


1 lemon, zested

2 lemons, juiced

2 Tablespoons honey

1/4 cup olive oil

1 small head of green cabbage, shredded (purple cabbage also works; plus adds great color!)

1/2 cup toasted sunflower seeds (almonds, pumpkin or sesame seeds work too)

1/2 cup dried cranberries

Salt and pepper to taste

For added bonus (nutrients): 1/4 cup sliced green bell pepper, 2 cups shredded fresh kale, 1/2 cup thinly sliced cucumber


  1. In a large bowl, whisk together the lemon juice and zest, honey and olive oil until fully combined.
  2. Add the cabbage, other veggies (optional), seeds and cranberries to the dressing and toss to coat.

This salad is best when allowed to sit in dressing for at least 30 minutes. Refrigerate for up to 4 days!



Crunchy Cumin Chick Peas

Baked chick peas are the perfect grab-and-go snack that will satisfy that salty craving while keeping you on track! A nice alternative to crunching on chips, chick peas are full of fiber and protein to keep you full and fueled for your day ahead!

These homemade, flavorful lil guys can be seasoned however you like: add some honey for sweetness, fresh garlic for and extra bite or even red pepper flakes for heat!

Here’s what I did:


1 can chick peas (drained and rinsed)

3 Tablespoons olive oil

1/2 teaspoon each of-



garlic powder

ground cumin

1/4 teaspoon paprika



  1. In a small bowl place the chick peas, olive oil and all spices. Toss to coat each bean evenly.
  2. Put the coated beans onto a baking sheet and cook at 375 degrees for 40-45 minutes or until browned and crispy, tossing every few minutes.

Keep these in an air tight container on the counter or in a cool, dry place for up to 2 weeks! Or store portions in ziploc bags for an easy, on-the-go snack!