Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1 tsp (2g) ground cinnamon
  • 1/4 tsp (1g) ground cloves
  • 1/2 tsp (3g) salt
  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1 large egg
  • 1 tsp (5ml) pure vanilla extract
  • 1 1/2 cups (150g) finely grated zucchini, water squeezed out
  • 1/2 cup (60g) chopped walnuts

Instructions:

  1. Grate the zucchini using the fine holes of a box grater. Place the shreds in a clean kitchen towel and squeeze firmly over the sink to remove as much liquid as possible.
  2. In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground cloves, and salt.
  3. In a separate large bowl, use an electric hand mixer to beat the softened butter and granulated sugar until the mixture is pale and fluffy, approximately 2-3 minutes.
  4. Beat the egg and pure vanilla extract into the creamed butter mixture until smooth.
  5. Gradually stir the dry flour mixture into the creamed mixture using a spatula. Gently fold in the squeezed zucchini and chopped walnuts.
  6. Preheat oven to 350°F (175°C). Scoop rounded tablespoons of dough onto parchment-lined baking sheets.
  7. Bake for 11 minutes or until edges are set and the tops are mahogany-colored.