Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 1/2 cup (100g) coconut sugar
  • 1 large (50g) egg, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1 cup (120g) finely grated zucchini, squeezed dry
  • 1 cup (90g) oat flour
  • 1 cup (90g) quick-cooking oats
  • 1 tsp (5g) baking soda
  • 1 tsp (2g) ground cinnamon
  • 1/4 tsp (1.5g) salt
  • 1/2 cup (85g) dark chocolate chips
  • 1/2 cup (60g) walnuts (optional)

Instructions:

  1. Grate the zucchini using the fine side of the box grater. Place the shreds into a clean kitchen towel and squeeze firmly over the sink to remove excess water.
  2. Beat the softened butter and sugar until creamy.
  3. Incorporate the egg and vanilla, then stir in the squeezed zucchini.
  4. In the same bowl, fold in the oat flour, quick oats, baking soda, cinnamon, and salt until just combined.
  5. Fold in the chocolate chips or walnuts last.
  6. Preheat your oven to 350°F (175°C).
  7. Scoop rounded tablespoons of dough onto a lined baking sheet, spacing them 2 inches apart.
  8. Bake for 12–15 minutes until the edges are set and the tops are a light mahogany brown.
  9. Let them cool on the pan for 5 minutes before transferring to a wire rack.