Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 1/2 cup (100g) brown sugar, packed
  • 1 large egg (50g)
  • 1 tsp (5ml) vanilla extract
  • 1 cup (120g) zucchini, finely shredded and squeezed dry
  • 1 cup (125g) all-purpose flour
  • 1 1/2 cups (150g) old-fashioned rolled oats
  • 1 tsp (2g) baking soda
  • 1 tsp (2g) ground cinnamon
  • 1/2 tsp (3g) salt
  • 1/2 cup (85g) semi-sweet chocolate chips
  • 1/2 cup (60g) chopped walnuts or raisins

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. Grate the zucchini using the fine holes of the grater.
  3. Place the shredded zucchini in a kitchen towel and squeeze firmly over the sink to remove as much water as possible.
  4. Cream together the softened butter and brown sugar until light and fluffy.
  5. Beat in the egg and vanilla extract until smooth.
  6. Fold in the squeezed zucchini until evenly distributed.
  7. Sift in the flour, baking soda, cinnamon, and salt directly into the wet mixture.
  8. Stir in the rolled oats and chosen mix-ins until just combined; do not overmix.
  9. Scoop rounded tablespoons of dough onto prepared baking sheets, spacing them 2 inches apart.
  10. Bake for 10–12 minutes until edges are deep golden brown, but centers still look slightly soft.
  11. Let cool on the pan for 5 minutes before transferring to a wire rack to set.