Zucchini-Carrot Cookies

I call these cookies because they're cookie sized. However, the consistency is a bit more like miniature zucchini bread cakes. When I described them to friends over the weekend, I called them Zucchini-Carrot-Banana-Orange-Coconut Cookies. Doesn't sound terribly appealing ("too many veggies"), but if you like zucchini bread, you'll love these.

Zucchini-Carrot Cookies

1 cup zucchini, shredded

1/2 cup carrot, shredded

1 banana, frozen

2 Tbls orange juice, fresh-squeezed if possible

2 Tbls cinnamon

1 tsp nutmeg

1 Tbls honey

1 Tbls maple syrup

2 eggs

1 1/2 tsp baking soda

1/2 + 1 Tbls cup almond flour

1/4 cup coconut flour
1/2 cup shredded coconut

Preheat your oven to 325F. Now set out the frozen banana to let it thaw. Use a shredding attachment on your handy-dandy food processor, shred one zucchini. Remove the excess water from the shredded zucchini. Place zucchini on a paper towel and pat with another paper towel. Do the same with the carrot. Place the zucchini, carrot, and banana into a bowl and use a hand-mixer to break down the banana. Beat in the orange juice and eggs, and then mix in all of the remaining ingredients. Using a large spoon, place the batter on a coconut oil-greased baking pan. Bake for 20 minutes.