Mash the bananas in a large mixing bowl. Then add the peanut butter and maple syrup and mix well. Next, add the dry ingredients and mix until combined. The batter will be thick.
Stir in the shredded zucchini to the same bowl and set aside to let the batter rest for 10 minutes.
Preheat your oven to 350℉/176℃ and line a large baking sheet with parchment paper.
Then scoop the batter onto your tray and shape and flatten the cookies, as they won't spread much in the oven.
Bake for 18-22 minutes until golden brown. Then remove them from the oven, and let them cool for 5-10 minutes to set.
Notes
For picky eaters, peel the zucchini before shredding it to hide its bright green skin.Squeeze the shredded zucchini over a bowl or your kitchen sink before adding to your batter.The batter will be thick but the zucchini will add moisture to the cookies.For nut-free use soy butter or sunflower butter instead of peanut butter.Leftover cookies will keep at room temperature for 2 days, or refrigerated for up to 6 days. Freeze them airtight for up to 3 months AFTER cooling to room temperature first.