Chocolate Chip Zucchini Cookies: Chewy

Instructions:

1. Shred the zucchini using the smallest holes on a box grater.
2. Place shredded zucchini in a clean kitchen towel and squeeze firmly over the sink to remove excess water while keeping the pulp damp.
3. In a large bowl, beat the softened butter, brown sugar, and white sugar until pale and fluffy.
4. Beat in the egg and vanilla extract until fully incorporated and smooth.
5. Stir in the squeezed zucchini pulp until evenly distributed.
6. Gradually add the flour, baking soda, salt, and cinnamon, mixing on low speed just until no streaks of flour remain.
7. Fold in the chocolate chips and nuts using a spatula.
8. Drop rounded tablespoons of dough onto prepared baking sheets, spacing them 2 inches apart.
9. Bake at 350°F (175°C) for 10–12 minutes until edges are set and deep golden brown, but centers remain slightly soft.
10. Cool on the pan for 5 minutes before transferring to a wire rack to finish setting.