Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1 cup rolled oats
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp sea salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 1 cup zucchini, finely shredded and squeezed dry
  • 1 cup dark chocolate chips

Instructions:

  1. Shred the zucchini using the fine side of a box grater.
  2. Place the shredded zucchini in a clean kitchen towel and twist tightly to squeeze out all excess moisture until it forms a dense ball of pulp.
  3. In a large bowl, beat the softened butter, brown sugar, and granulated sugar until the mixture is pale and fluffy.
  4. Beat in the egg and vanilla extract until smooth.
  5. Fold in the squeezed dry zucchini pulp.
  6. In a separate bowl, combine flour, rolled oats, baking soda, baking powder, cinnamon, and salt, then stir into the wet ingredients.
  7. Fold in the dark chocolate chips.
  8. Scoop 1.5 tbsp of dough per cookie onto a parchment-lined baking sheet.
  9. Bake for 10 minutes or until the edges are golden brown.