Chocolate Chip Zucchini Cookies with Oats

Instructions:

1. Grate the zucchini using the fine side of the box grater.
2. Place the shredded zucchini into a cheesecloth or towel and twist firmly over the sink until no more liquid drips out.
3. In a large bowl, beat the softened butter, brown sugar, and white sugar until the mixture is pale and fluffy (about 2–3 minutes).
4. Add the egg and vanilla extract, beating on medium speed until fully incorporated.
5. Stir in the squeezed zucchini until evenly distributed throughout the butter mixture.
6. In a separate bowl, whisk together flour, oats, baking soda, cinnamon, and salt.
7. Gradually add the dry ingredients to the wet, mixing on low speed just until no flour streaks remain.
8. Fold in the chocolate chips by hand using a spatula.
9. Preheat oven to 350°F (175°C).
10. Drop rounded tablespoons of dough onto parchment-lined sheets, spacing them 2 inches apart.
11. Bake for 10–12 minutes until edges are deep golden brown and centers remain slightly soft.
12. Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack.