Preheat the oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.

Cut the tip and tail off of the zucchini and use a box grater or a food processor with the grating attachment to grate one cup worth of zucchini. You can save any extra zucchini for a stir fry or a different baking project. Set the grated zucchini aside until ready to use.

Mash the ripe banana in a large mixing bowl until it’s nice and creamy.

Add in the almond butter (or peanut butter or nut butter of choice) and the pure maple syrup. Mix everything well until combined (wet ingredients). Note: If your almond butter has been in the refrigerator or is very cold, microwave it for 10 to 20 seconds to soften it up so that it is easier to mix.

Add in the dry ingredients (oats, ground cinnamon, and sea salt) into the bowl with the wet ingredients and stir until a thick, sticky dough forms.

Mix in the shredded zucchini until it is evenly distributed throughout the oatmeal cookie dough.

Drop mounds of dough onto the prepared baking sheet. The cookies won’t spread, so be sure the dough is in the same form you want it to look like once the cookies are baked. I typically press it into little circles.

Bake cookies for 10 to 15 minutes, or until they appear set up and the edges are slightly golden brown. For large cookies, bake for 15 minutes, or for smaller cookies, bake 10-12 minutes. I make 12 cookies and bake them for 12 minutes.

Allow the cookies to cool completely before removing them from the cookie sheet and enjoying.