Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) packed light brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1 cup (120g) finely shredded zucchini, pressed lightly
  • 1 1/2 cups (190g) all-purpose flour
  • 1/2 tsp (3g) baking soda
  • 1/4 tsp (1.5g) salt
  • 1 tsp (2g) ground cinnamon
  • 1/4 tsp (0.5g) ground nutmeg
  • 1/2 cup (90g) semi-sweet chocolate chips
  • 1/2 cup (60g) chopped walnuts

Instructions:

  1. Grate the zucchini using the smallest holes of a box grater or pulse in a food processor for 5-10 seconds. Use a paper towel to lightly press the shreds to remove surface pooling.
  2. Beat the softened butter, brown sugar, and granulated sugar in a large bowl using a hand mixer on medium-high for 2-3 minutes until pale and fluffy.
  3. Beat in the egg and vanilla extract until fully emulsified, then fold in the shredded zucchini until evenly distributed.
  4. Whisk the flour, baking soda, salt, cinnamon, and nutmeg in a separate bowl. Gradually add the dry ingredients to the wet base on low speed, mixing only until no white flour remains.
  5. Gently stir in chocolate chips and walnuts by hand.
  6. Scoop rounded tablespoons of dough onto parchment-lined sheets, spacing them 2 inches apart. Bake at 350°F (175°C) for 10-12 minutes until edges are golden and centers look slightly underbaked.