Zucchini Bread Cookies in 21 Minutes

Instructions:

1. Grate the zucchini using the fine holes of a box grater. Place the shreds into a clean kitchen towel and twist tightly over the sink, squeezing until no more liquid escapes. Note: This is the most important step for texture.
2. Beat the softened butter and coconut sugar in a large bowl until the mixture is creamy and pale.
3. Add the egg and vanilla, mixing until fully incorporated.
4. Stir the squeezed zucchini into the wet mixture until evenly distributed.
5. Whisk together the flour, oats, baking soda, cinnamon, and salt in a separate bowl.
6. Gradually blend the dry ingredients into the wet ingredients until a thick dough forms.
7. Fold in the chocolate chips by hand using a spatula.
8. Preheat the oven to 350°F (175°C) and scoop the dough onto prepared baking sheets.
9. Bake 11 mins until the edges are set and lightly browned.
10. Let them cool on the pan for 5 minutes before moving them to a wire rack.