Banana Zucchini Cookies

I adapted this recipe from Nestle Toll House by lowering the sugar, replacing the egg with banana and adding zucchini.


– 1 1/2 C of all-purpose flour – 1 1/2 tsp of ground cinnamon – 1/2 tsp of baking soda – 1/2 C of vegan margarine, softened – 1/2 C of granulated sugar – 1 ripe banana, peeled – 1 tsp of vanilla – 1 3/4 C of shredded zucchini – 1 C of quick oats – 1 C of chopped walnuts (optional) – 1 C of vegan semisweet chocolate chips (optional)

Preheat the oven to 350 degrees F and line a baking sheet with a silicone mat or parchment paper. Combine the flour, cinnamon, and baking soda in a small bowl.

In a large mixing bowl, beat the margarine and sugar until well combined. Add the banana and vanilla extract, mix well.

Add the zucchini and gradually mix in flour mixture. Stir in oats, nuts, and chocolate chips. Drop by tablespoons 2 inches apart onto prepared baking sheets.

Bake for 9 to 11 minutes or until they turn light golden brown around edges. Allow to cool completely.