Ingredients:

  • 1 cup (100g) finely shredded zucchini (squeezed dry)
  • 1 large (115g) overripe banana, mashed
  • 1/4 cup (60ml) pure maple syrup
  • 1 tsp (5ml) vanilla extract
  • 1 1/2 cups (130g) rolled oats (old fashioned)
  • 1/2 tsp (3g) ground cinnamon
  • 1/2 tsp (3g) baking soda
  • 1/4 tsp (1.5g) fine sea salt
  • 1/2 cup (85g) dark chocolate chips

Instructions:

  1. Grate the zucchini using the fine holes of your grater. Place the shreds into a clean kitchen towel and twist tightly, squeezing over the sink until no more liquid escapes. Note: This prevents soggy cookies.
  2. In a large bowl, mash the banana until smooth.
  3. Stir in the maple syrup, vanilla extract, and the squeezed zucchini until well combined.
  4. Fold in the rolled oats, cinnamon, baking soda, and salt.
  5. Stir until the dry ingredients are fully hydrated.
  6. Gently fold in the dark chocolate chips.
  7. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  8. Scoop about 2 tablespoons of dough per cookie onto the baking sheet and press down slightly with the palm of your hand. Note: These won't spread on their own.
  9. Bake for 12–15 minutes until the edges are set and the tops feel springy to the touch.