Ingredients:

  • 1 cup (90g) all-purpose flour
  • 1.5 cups (120g) quick-cooking oats
  • 1 tsp (5g) baking soda
  • 0.5 tsp (3g) ground cinnamon
  • 0.25 tsp (1.5g) salt
  • 0.5 cup (113g) unsalted butter, softened
  • 0.5 cup (100g) brown sugar, packed
  • 0.25 cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1 cup (120g) finely shredded zucchini, squeezed dry
  • 1 cup (170g) semi-sweet chocolate chips

Instructions:

  1. Grate the zucchini using the fine holes of the box grater. Place the shreds in a clean kitchen towel and squeeze firmly over the sink to remove excess water until the zucchini feels like a damp sponge.
  2. In a large bowl, cream the softened butter and both sugars until light and fluffy. Beat in the egg and vanilla extract.
  3. In a separate bowl, whisk together the flour, oats, baking soda, cinnamon, and salt.
  4. Gradually stir the dry ingredients into the wet mixture until just combined, then fold in the squeezed zucchini and chocolate chips until the dough is thick and tacky.
  5. Preheat your oven to 350°F (175°C). Scoop rounded tablespoons of dough onto a parchment-lined baking sheet, spacing them 2 inches apart.
  6. Bake for 12–15 minutes until the edges are golden brown.