1 cup(120g) shredded zucchini, about 1 medium zucchini, see notes
⅓cup(36g) chopped walnuts, or other nuts or seeds(for babies: 2 tablespoons ground)
Preheat oven to 350 degrees Fahrenheit.
In a large bowl, combine all the dry ingredients.
In a medium bowl, add the banana, coconut oil, egg, and vanilla extract. Mix until well combined. Be sure there aren't any banana chunks.
Combine the dry and wet ingredients. Be careful not to overmix. Fold in zucchini and walnuts.
Using a mini ice cream scooper (or a tablespoon), scoop out the dough and place on baking sheet. You can flatten slightly using your fingers or leave as is.
Bake for 10-12 minutes, or until cookies are lightly golden and the inserted toothpick comes out clean. If you're using different flours, may need to adjust the cooking time. I've tried with almond flour and it took around 20 minutes. You want to bake until the inserted toothpick comes out clean.
Remove and let cool on the pan for 1-2 minutes and transfer to a wire rack to cool completely.
Be sure to mash the banana with a fork and get it as smooth as possible before adding to the bowl.
Oat flour or all purpose flour will work well also.
I haven't tried but several moms have told me that flax egg is a great substitute for the egg.
There's no need to peel the zucchini.
Grate using the coarser side so you can see the actual zucchini pieces.
Wrap in towel and squeeze out as much liquid as possible.
Add it to the batter at the very end. If you mix it in earlier, the batter will become wetter than ideal.