Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 0.5 tsp (3g) baking soda
  • 0.25 tsp (1g) salt
  • 0.5 cup (115g) unsalted butter, softened
  • 0.5 cup (100g) coconut sugar
  • 1 large egg
  • 1 tsp (5ml) vanilla extract
  • 1 cup (70g) finely shredded zucchini, squeezed very dry
  • 1 cup (170g) semi-sweet chocolate chips
  • 0.5 tsp (1g) ground cinnamon

Instructions:

  1. Grate the zucchini using the smallest holes on your grater. Place the shreds into a kitchen towel and squeeze firmly over the sink until no more liquid drips out. Note: This prevents a cakey, spongy texture.
  2. Beat the softened butter and coconut sugar in a bowl. Mix until the batter looks pale and fluffy.
  3. Add the egg and vanilla extract. Mix on medium speed until the batter is smooth and glossy.
  4. Whisk together the flour, baking soda, salt, and cinnamon in a separate container.
  5. Gradually stir the flour mixture into the butter base. Mix until just combined to avoid toughness.
  6. Fold in the squeezed zucchini and chocolate chips using a spatula.
  7. Scoop rounded tablespoons of dough onto a parchment lined baking sheet.
  8. Get your oven hot at 350°F (175°C).
  9. Bake for 10–12 minutes until the edges are golden brown and the centers look set.
  10. Let them cool on the pan for 5 minutes before moving them to a wire rack.