Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.

Mash banana; add peanut butter, honey, egg and vanilla in a large bowl; stir well. Add oats, quinoa, baking powder, cinnamon, nutmeg and salt to the bowl and stir until combined.

Shred zucchini and press with a paper towel to remove excess moisture. Fold in shredded zucchini and chia seeds.

Spoon dough onto the baking sheet; about 2 tablespoons dough per cookie.

Bake cookies on center rack for 15-18 minutes or until the edges are golden brown. Remove and let cool on the pan for 5 minutes; transfer to a wire rack to cool completely.