Chocolate Chip Zucchini Cookies for 18

Instructions:

1. Shred the zucchini using the fine holes of a box grater.
2. Place the shredded zucchini in a clean kitchen towel and twist tightly to squeeze out all excess moisture until about 1/2 cup of compressed zucchini remains.
3. In a large bowl, beat the softened butter, granulated sugar, and brown sugar until the mixture is pale and fluffy.
4. Beat in the egg and vanilla extract until smooth.
5. In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.
6. Gradually stir the dry ingredients into the wet mixture, then fold in the squeezed zucchini and chocolate chips until just combined.
7. Pre-heat oven to 350°F (175°C). Drop rounded tablespoons of dough onto a parchment-lined sheet, spacing them 2 inches apart.
8. Bake for 10–12 minutes until edges are set and a light mahogany color, while the centers still look slightly soft.
9. Let the cookies cool on the pan for 5 minutes before transferring to a wire rack.