In a mixing bowl, whisk together the dry ingredients. Combine the oil, honey, and vanilla in a separate bowl, then pour into the dry ingredients. Mix together until fully incorporated.
Add the zucchini, gently stirring it into the dough.
Scoop out 12 cookies onto a lined or lightly greased baking sheet. Bake for 12 minutes.
Let cool for a few minutes on the pan, then finish on a cooling rack.
Store in an airtight container at room temperature for 1 week, or freeze.
Notes
*If flour is not already sifted, then use a spoon to pour it into the measuring cup. This ensures that you do not accidentally pack in more flour than you need.
Recipe by Lenses and Lentils at https://lensesandlentils.com/whole-grain-zucchini-breakfast-cookies/