Preheat your oven to 350 F.
Line a baking sheet with parchment paper, making sure to lightly grease it so the parchment paper sticks.
Grate the zucchini using a box grater, then squeeze out as much moisture as possible using a paper towel.
In a bowl, mash the banana with the zucchini until well combined.
Add the remaining ingredients to the bowl and mix until a dough forms.
Use a cookie scoop to scoop out the dough onto the lined baking sheet, making about 12-14 cookies depending on the size.
Sprinkle a pinch of flaky salt on top of each cookie.
Bake for 12-14 minutes until the cookies are soft. Let them cool completely before enjoying!
Store any leftovers in an airtight container for up to one week. Enjoy your delicious breakfast cookies!