Zucchini Quinoa Flake Breakfast Bakes Posted on 05 Apr 11:07

Quinoa Zucchini Breakfast Bakes

Soft, moist and fluffy! These Quinoa Flake Bakes are so delicious! They are a perfect replacement for traditional breakfast scones and biscotti, go great with coffee and won't leave you yearning for a mid morning nap at the office.    

Quinoa Zucchini Breakfast Ingredients

The only sweetness here is from honey- I used a delicious Cuban honey that one of my clients brought back for me from her trip. Feel free to use maple syrup! 

This recipe calls for a combination of oats and quinoa flakes for this recipe but I think next time I might just only use quinoa flakes. If you want to get really crazy you could also use chocolate chips! 

Quinoa Zucchini Breakfast Baking

If the banana is soft and ripe- it will mash well with a fork with the peanut butter and egg. If your using one that's under ripe I would suggest pre-smashing it on a plate or using a food processor. 

Quinoa Zucchini Breakfast Preparation

Sometimes I make these into cookie form, sometimes muffin form, and sometimes into a loaf. Really it just depends on your mood. If your unsure about baking time these can burn easily and placing them on a baking tray with parchment paper will ensure the don't stick. 

Quinoa Zucchini Breakfast Cookies

Zucchini Quinoa Flake Breakfast Bakes


Prep time 10 mins
Cook time 15 mins
Total time 25 mins
Serves: 12 - 14 cookies


  • ½ cup peanut butter (or nut/seed butter of choice)
  • ¼ cup honey
  • 1 medium banana
  • 1 egg
  • 1 teaspoon vanilla extract
  • ½ cup rolled oats
  • ½ cup quinoa flakes
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 cup shredded zucchini, pressed in a dish towel
  • 2 tablespoons chia seeds


  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
  2. Add peanut butter, honey, smashed banana, egg and vanilla in a large bowl, mix until combined. 
  3. Add oats, quinoa flakes, baking powder, spices and salt to the bowl and stir together.
  4. Fold in shredded zucchini and chia seeds.
  5. Spoon 2 tbs of dough onto the baking sheet at a time
  6. Bake cookies on center rack for 15 - 18 minutes until edges are golden brown.
  7. Remove and let cool completely