Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 1/2 cup (100g) packed brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 large egg
  • 1 tsp (5ml) vanilla extract
  • 1 cup (110g) finely shredded zucchini, squeezed dry
  • 1 1/2 cups (190g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) ground cinnamon
  • 1/4 tsp (1.5g) salt
  • 1 cup (170g) semi-sweet chocolate chips
  • 1 cup (90g) rolled oats

Instructions:

  1. Preheat the oven to 350°F (175°C). Grate the zucchini using the smallest holes on a box grater.
  2. Place the shredded zucchini in a clean kitchen towel or paper towel and squeeze firmly to remove excess moisture.
  3. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy.
  4. Beat in the egg and vanilla extract, then stir in the squeezed zucchini until evenly distributed.
  5. Fold in the all-purpose flour, baking soda, ground cinnamon, and salt until just combined.
  6. Stir in the semi-sweet chocolate chips and rolled oats until the dough is a thick, cohesive mass.
  7. Scoop rounded tablespoons of dough onto lined baking sheets, spacing them 2 inches apart.
  8. Bake for 10–12 minutes until edges are mahogany-colored and set, but centers remain slightly soft.
  9. Let the cookies cool on the pan for 5 minutes before transferring them to a wire rack.