Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 0.5 cup (45g) unsweetened cocoa powder
  • 1 tsp (5g) baking soda
  • 0.25 tsp (1.5g) salt
  • 0.5 cup (113g) unsalted butter, softened
  • 0.75 cup (150g) brown sugar, packed
  • 1 large (50g) egg, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1 cup (70g) finely shredded zucchini, squeezed of excess moisture
  • 1 cup (170g) semi-sweet chocolate chips

Instructions:

  1. Grate the zucchini using the smallest holes on a box grater.
  2. Place the shredded zucchini in a clean kitchen towel or paper towels and gently squeeze out the excess liquid.
  3. In a large bowl, beat the softened butter and brown sugar until pale and fluffy.
  4. Mix in the egg and vanilla extract until smooth and fully incorporated.
  5. Gradually stir in the flour, cocoa powder, baking soda, and salt until just combined.
  6. Gently fold in the squeezed zucchini and chocolate chips using a spatula.
  7. Drop rounded tablespoons of dough onto parchment-lined sheets, spacing them 2 inches apart.
  8. Bake in a preheated oven at 350°F (175°C) for 10–12 minutes until edges are set and centers look slightly underbaked.
  9. Let the cookies rest on the pan for 5 minutes before transferring to a wire rack.