Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 0.5 cup (45g) unsweetened cocoa powder
  • 0.75 cup (150g) brown sugar, packed
  • 1 tsp (5g) baking soda
  • 0.5 tsp (3g) salt
  • 0.5 cup (115g) unsalted butter, softened
  • 1 large (50g) egg, room temperature
  • 1 tsp (5ml) pure vanilla extract
  • 1 cup (130g) zucchini, finely shredded and squeezed dry
  • 1 cup (170g) semi-sweet chocolate chips

Instructions:

  1. Finely shred the zucchini. Place the shreds in a clean kitchen towel and squeeze firmly over the sink to remove excess moisture.
  2. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  3. In a large bowl, cream together the softened butter and brown sugar until smooth. Beat in the egg and vanilla extract.
  4. Stir in the squeezed zucchini until evenly distributed.
  5. Add the flour, cocoa powder, baking soda, and salt. Mix with a spatula just until no streaks of flour remain; do not overmix.
  6. Fold in the chocolate chips.
  7. Drop rounded tablespoons of dough (about 2 tbsp each) onto the sheets, spacing them 2 inches apart.
  8. Bake for 9–11 minutes until edges are set and a cocoa aroma is present, but centers look slightly underbaked.
  9. Let the cookies rest on the pan for 5 minutes before transferring to a wire rack to cool completely.