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 (113g) unsalted butter, softened
  • 3/4 cup (150g) packed light brown sugar
  • 1 large (50g) egg, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1 cup (150g) finely shredded zucchini, squeezed dry
  • 1 cup (170g) semi-sweet chocolate chips

Instructions:

  1. Grate the zucchini using the finest holes of a box grater. Place the shreds into a clean kitchen towel and twist tightly over the sink to remove as much liquid as possible. Measure exactly 1 cup of the squeezed shreds.
  2. In a medium bowl, whisk together the flour, baking soda, cinnamon, cloves, and salt.
  3. In a separate large bowl, beat the softened butter and brown sugar with an electric mixer until smooth and creamy, approximately 2-3 minutes.
  4. Add the egg and vanilla to the butter mixture, beating until fully incorporated.
  5. Gradually stir the dry ingredient mixture into the wet mixture on low speed.
  6. Fold in the squeezed zucchini and chocolate chips by hand using a spatula.
  7. Scoop rounded tablespoons of dough onto parchment-lined baking sheets.
  8. Bake at 350°F (175°C) for 10-12 minutes, or until the edges are set and the tops are golden-brown.