Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 1/2 cup (100g) packed brown sugar
  • 1 large egg, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1 cup (150g) shredded zucchini, squeezed dry
  • 1 cup (125g) all-purpose flour
  • 1 1/2 cups (130g) old-fashioned rolled oats
  • 1 tsp (5g) ground cinnamon
  • 1/2 tsp (3g) baking soda
  • 1/4 tsp (1.5g) salt
  • 1/2 cup (85g) dark chocolate chips

Instructions:

  1. Grate the zucchini using the fine holes of a box grater. Place the shreds into a clean kitchen towel and twist the towel tightly over the sink, squeezing until no more liquid drips out. Measure 1 cup of the dry shreds.
  2. In a large bowl, cream together the softened butter and brown sugar until the mixture looks pale and fluffy. Beat in the egg and vanilla extract.
  3. Stir the squeezed zucchini into the wet mixture until evenly distributed.
  4. In a separate bowl, whisk together the flour, oats, cinnamon, baking soda, and salt.
  5. Gradually fold the dry ingredients into the wet base until just combined; do not overmix. Fold in dark chocolate chips or raisins if using.
  6. Preheat your oven to 350°F (175°C). Scoop rounded tablespoons of dough onto parchment-lined sheets, spacing them 2 inches apart.
  7. Bake for 10–12 minutes, until the edges turn a light golden brown while the centers remain soft. Allow them to cool on the pan for 5 minutes before transferring to a wire rack.