Ingredients:

  • 1.5 cups (190g) All-purpose flour
  • 1 cup (90g) Rolled oats
  • 1 tsp (5g) Baking soda
  • 1 tsp (2g) Ground cinnamon
  • 0.25 tsp (1g) Ground cloves
  • 0.5 tsp (3g) Salt
  • 0.5 cup (115g) Unsalted butter, softened
  • 0.75 cup (150g) Brown sugar, packed
  • 1 Large egg, room temperature
  • 1 tsp (5ml) Pure vanilla extract
  • 1 cup (140g) Finely shredded zucchini, squeezed dry
  • 1 cup (170g) Semi-sweet chocolate chips

Instructions:

  1. Grate the zucchini using the medium hole of a box grater. Place the shreds into a clean kitchen towel or cheesecloth and twist tightly over the sink to squeeze out all excess liquid. Measure 1 cup of the dry shreds and discard the rest.
  2. In a large bowl, beat the softened butter and brown sugar with an electric mixer on medium-high for 2–3 minutes until pale and fluffy. Beat in the egg and vanilla extract until smooth.
  3. In a separate medium bowl, whisk together the flour, oats, baking soda, cinnamon, cloves, and salt.
  4. Gradually add the dry ingredients to the butter mixture on low speed. Once just combined, fold in the squeezed zucchini and chocolate chips by hand using a spatula.
  5. Scoop 2 tablespoon portions onto parchment-lined baking sheets and bake for 11 minutes until edges are golden brown.