Here is a favorite zucchini recipe from the Gluten Free Mama Cookbook.  The zucchini make these cookies moist like my pudding cookie recipe, but even healthier.  This yummy snack stays soft as a muffin, perfect for any time of day.

Ingredients:
2 1/3 cups Gluten Free Mama Almond Blend Flour
2 tsp. guar gum
1/2 tsp. baking soda
1 tsp. salt
1 cup coconut oil,  softened
1 cup brown sugar
1/2 cup granulated sugar
2 teaspoons vanilla
1 cup grated zucchini
2 eggs
1  1/2 cups Enjoy Life chocolate chips

Preheat oven to 350 degrees.  Put the dry ingredients in a medium mixing bowl (flour, guar gum, baking soda, salt) and mix with a wire whisk. In a big mixing bowl, combine the coconut oil, sugars, vanilla, zucchini and eggs.  Slowly add the flour mixture to the big mixing bowl.  Fold in the chocolate chips.

Line a baking sheet with parchment paper.  Scoop rounded teaspoons of batter onto your cookie sheet, 12 to a pan.  Bake 14 minutes.  Let sit on pan 2 minutes before moving to cooling rack.  Makes approximately 4 dozen yummy cookies, but it will be hard to count them as they are eaten so quickly.  Store leftover cookies (if any) in refrigerator or freezer.

I will sing to the Lord,
Because He has dealt bountifully with me.  Psalm 13:6 (NKJV)