Chocolate Zucchini Cookies for 36

Instructions:

1. Shred the zucchini using the fine holes of the grater. Place the shreds in a kitchen towel and squeeze firmly over the sink to remove excess water. Note: You want the zucchini as dry as possible.
2. Cream together the softened butter and brown sugar. Beat until the mixture looks pale and fluffy. You should smell a sweet, buttery aroma here.
3. Beat in the egg and vanilla extract. Fold in the squeezed zucchini until it's evenly distributed through the creamed butter.
4. Sift the flour, cocoa powder, baking soda, and salt directly into the wet mixture. As the cocoa hits the butter, you'll get that rich, chocolatey scent.
5. Mix on low speed just until the streaks of flour disappear. Note: Stop as soon as it's combined to keep them tender.
6. Gently stir in the chocolate chips and nuts.
7. Scoop rounded tablespoons of dough onto a parchment lined sheet.
8. Bake at 350°F (175°C) for 9-11 minutes. Wait until the edges are set but the centers still look slightly underdone. Your kitchen will smell like a bakery at this point.
9. Allow the cookies to rest on the hot baking sheet for 5 minutes. This uses residual heat to finish the centers for a fudgy consistency.