Mash the bananas in a large mixing bowl. Then add the peanut butter and maple syrup and mix well. Then, add the oats, hemp hearts, flax seeds, cinnamon and baking powder and mix to combine. The batter will be thick.
Now stir in the shredded zucchini and set aside to let the batter rest for 10 minutes.
Preheat your oven to 350 degrees F and line a baking tray with parchment paper.
Then, using a cookie scoop or tablespoon, scoop the batter onto your prepared tray and shape your cookies, so they're round disc shapes, as they won't spread much in the oven.
Bake for 18-20 minutes, remove from the oven, and let cool for at 5-10 minutes to completely set.
Peel the zucchini before shredding to better hide it from picky eaters, if needed.No need to squeeze the zucchini first, unless your zucchini appear very wet once shredded. If so, squeeze into the kitchen sink before adding to your batter.The batter will be thick, but do not add any additional liquid. The natural moisture from the zucchini will moisten these cookies plenty.For nut free, sub the peanut butter with wow butter or sunflower butter.Leftover cookies keep at room temperature for 2-3 days, or 5-7 days in the fridge. Or freeze for up to 2 months. Make sure cookies are cooled to room temperature before freezing.