1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicon baking mat.

2. In a large bowl, combine the flour, oats, pepitas, baking soda, salt, and cinnamon. Mix together until combined and make a well in the center. Set aside.

3. In a medium bowl, mix together the shredded zucchini, applesauce, egg, brown sugar, and vanilla.

4. Pour the liquid mixture into the dry mixture and stir until just combined. Using a 1/4 measuring cup, scoop out the mixture and place onto baking sheet. The cookies do not need to be formed with your hands. Bake in oven for 12-14 minutes. Remove from baking sheet and allow to cool on a cooling rack before storing in an airtight container for up to 3 days.